This grain-free sourdough banana bread is as easy to make as it is delicious to eat! It is full of ripe bananas and lightly sweetened further by a touch of honey. This banana bread is primarily made with almond flour making it healthier than your average banana bread. It is also completely grain-free, gluten-free, and dairy-free! The grain-free sourdough starter adds to the complexity of flavor and increases its digestibility. It is also Paleo friendly!
Ingredients you Will Need
- Almond Flour
- Tapioca Flour – arrowroot powder can be substituted
- Baking Soda
- Ground Cinnamon – you can leave this out if you prefer
- Salt
- Grain-Free Sourdough Starter – feel free to use any gluten-free starter that you have. You can use active starter or discard for this banana bread.
- Ripe Bananas
- Large Eggs
- Vanilla Extract
- Honey – maple syrup is a good substitute
- Avocado Oil – melted butter or refined coconut oil work as substitutes
How to Make this Grain-Free Sourdough Banana Bread
Step One – Preheat your oven to 350 degrees F and line an 8.5 inch loaf pan with parchment paper.
Step Two – Weigh your dry ingredients in a medium bowl, then whisk to combine and set aside.
Step Three – weigh your bananas in a small bowl and then mash with a fork.
Step Four – To a large mixing bowl add the sourdough starter, eggs, vanilla extract, and avocado oil. Whisk well to combine and then add the mashed bananas. Stir to combine with a rubber spatula.
Step Five – Add the dry ingredients to the wet ingredients and stir until no dry flour remains. Then add the batter to the parchment lined loaf pan. Bake for 50 minutes or until a toothpick comes out clean when inserted in the middle. Cool in the pan for 30 minutes and then turn out onto a wire rack to cool completely.
How to Store this Banana Bread
This grain-free sourdough banana bread is best stored in the refrigerator for up to one week. I store mine in a bread bag with a twist tie. It is delicious topped with chocolate chips and heated for 30 seconds in the microwave!
More Recipes to Try
If you are looking for more recipes like this, you should definitely try my grain-free sourdough apple cinnamon muffins! They are a perfect as an addition to your breakfast or as a healthy snack that feels like a treat. If you are in the mood for something chocolaty, you will want to try my gluten-free sourdough chocolate chip muffins. They are similarly delightful and chocked full of mini chocolate chips. These Paleo chocolate chip granola squares are a healthy snack full of protein and good fat.
Grain-Free Sourdough Banana Bread
Equipment
- 1 8.5 inch loaf pan
- 1 Kitchen Scale
Ingredients
- 142g Almond Flour
- 56g Tapioca Flour
- 1 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 3g Salt
- 100g Grain-Free Sourdough Starter discard or active
- 325g Ripe Bananas, mashed
- 4 Large Eggs
- 50g Honey
- 2 tsp Vanilla Extract
- 30g Avocado Oil
Instructions
- Preheat your oven to 350 °F and line an 8.5 inch loaf pan with parchment paper.
- Add the dry ingredients to a medium bowl, then whisk to combine and set aside.142g Almond Flour, 56g Tapioca Flour, 1 tsp Baking Soda, 2 tsp Ground Cinnamon, 3g Salt
- Add the starter, eggs, honey, vanilla extract, and avocado oil to a large mixing bowl and whisk well to combine. Then fold in the mashed bananas with a rubber spatula.100g Grain-Free Sourdough Starter, 4 Large Eggs, 50g Honey, 2 tsp Vanilla Extract, 30g Avocado Oil, 325g Ripe Bananas, mashed
- Add the dry ingredients to the wet ingredients and stir to fully combine using a rubber spatula.
- Pour the batter into the prepared loaf pan. Bake 50 minutes or until a toothpick inserted in the middle comes out clean. Let cool in the pan for 30 minutes and then turn it out onto a wire rack to cool completely.
Notes
- Any gluten-free sourdough starter will work in this recipe.
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