Best banana bread glutenfree recipe ever. Soft, sweet and delicious banana bread. It’s a very quick and easy bread recipe, also is gluten free. To make this sweet bread you’ll need some overripe bananas, sourdough starter, rice flour and some more. A Glutenfree and dairy free banana bread recipe you must try!
This is one of those classic sweet breads we like to make at home. It’s perfect for breakfast and also if you have lots of bannanas overriped, (it’s a good way to use them in a recipe and don’t waste them). Also if you have sourdough discard it’s a perfect way to use it.
Sourdough in a banana bread?
Yes, sourdough can be used not only for making bread but also for making sweet cakes, breads etc. You can add for example; 1 cup of sourdough for every 2 cups of flour. This way, the sponge cake will be much healthier, will have protein and nutrients and will facilitate the digestion of the cereals/flour in it.
You don’t know what is sourdough starter? Do you want to have your own sourdough starter glutenfree? Check my post for more info! Here
If you want more recipes with sourdough starter you can find them here
TIPS for the best banana bread
Here you have some tips for baking the best glutenfree banana bread.
- Overripe bananas
Use very very ripe bananas, this will give a softer texture to the cake and it will be sweeter.
- Ingredients at room
For the best banana bread dough you should have your ingredients at room temperature
- Let it cool
After baking the cake, let it cool completely before unmolding it.
- Sprinkle a little sugar on the top Just before baking, add a little powdered sugar on the top of the bread to decorate and have the best crust.
Look how easy is to bake this bread!
How to bake this glutenfree banana bread
All the ingredients you need to bake this banana bread
- 1 cup sourdough starter discard (leftover sourdough starter)
- 1 cup + 1/2 cup rice flour
- 3 L eggs
- 2 overripe bananas
- 1/2 cup sunflower oil or a mild oil
- 1/2 cup white sugar
- 1 tsp baking soda
- 1tsp vanilla extract
- 130 g dark chocolate (chips or tablet type)
Use overripe bananas for a sweet and delicious banana bread
Tip: Add a little bit of cinnamon or honey for a savoury bread
Step by step of this glutenfree banana bread
In a bowl, mash the bananas with a fork until you have a puree. Then add the vanilla, sugar, glutenfree sourdough discard, the oil and eggs. Mix well until everything it’s combined.
Add the rice flour, the baking soda and mix until just everything it’s incorporated.
Chop the dark chocolate and add it to the dough. Mix everything until just .
Pour into a greased pan. You could also line your loaf pan with parchment paper. Bake for approx. 45 minutes at 180ºC depending on the type of oven you have.
How ripe should bananas be for this bread?
The bananas sould have the peel very very brown, with very little yellow. The riper the better it tastes the bread.
Why you added sourdough starter discard?
When you have the sourdough on the kitchen you have to look for ways to use it to feed it well. So you can make bread or disserts with a little amount of discard.
Also sourdough starter adds nutrients to the dough and it’s easy to digest. And makes the bread more fluffy!
¿Can I substitute the white sugar?
Yes, you can use brown sugar or cane sugar instead.
Can I replace the rice flour per kamut or wheat flour?
Yes, of course! But do not recplace all the rice flour with a corn flour.