Gluten Free Sourdough Banana Bread

Make your mouth water with it's moistness!  I love banana bread, but was really getting tired of the same old dry banana crumble that was quickly becoming common with Gluten Free baking.

As part of my series on the health benefits of sourdough, I'm turning common recipes, particularly bread recipes, into delicious, beneficial baked goods instead of the carb-age gut fillers we are used to eating.

This banana bread I made in cute little pampered chef mini bread pans and the pans helped them be evenly baked (which can often be tricky in gluten free baking) as well as even moisture.  They were fantastic pans to use.

1/2 c sourdough

1 tsp baking soda

1 tsp baking powder

1/2 c gluten free flour blend

Mix together, cover and rest overnight or 8 hours.

In the morning add

2 eggs, 3 mashed bananas, and 2 Tbsp honey

You may have to use a bit more (around 1/2 cup) gluten free flour blend, enough to make the batter a little thicker than pancake batter.   After the overnight, it looks more like the picture on the left.  What you want is the picture on the right.

gluten free sourdough banana bread                        gluten free sourdough banana bread

Fill each loaf pan 3/4 full.  This recipe makes 3 mini loaves.

 

Baked at 375 for about 25-30 minutes.

 

Gluten free sourdough banana bread

 

Share your experiences below.  And if you LOVED this recipe, SHARE with your friends!  

You  might also want to check out our other recipes, including those in the sourdough series here

 AND check out the whole drfoodie.live site to find more articles, education, and tips for your healthy and happy life.

 

Love and light, folks!

DrFoodie

 

 Check out:  3 Simple Tips for Better Digestive Health BY TONIGHT!

 

 


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