Breakfast · beginner

Gluten-Free Sourdough Discard Banana Bread

Name: Gluten-Free Sourdough Discard Banana Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf (10 slices)
Cuisine: American
Ingredients: 200g gluten-free 1:1 baking flour; 6g baking soda; 4g fine sea salt; 3g cinnamon; 300g very ripe banana, mashed; 150g unfed gluten-free sourdough discard; 100g sugar or 80g maple syrup; 80g neutral oil; 2 large eggs or flax eggs; 5g vanilla extract

Key takeaway

Very ripe bananas plus discard acid keep this loaf moist without tasting like unbaked batter—if you wait until 200F internal.

Very ripe bananas plus 150g discard. Moist, sliceable, and less cloying than typical banana bread because the starter adds acid.

By Andrew KittridgeMarch 1, 20261:1 banana loaf with discard

banana bread discard loaf cake sourdough gluten free vegetarian

Prep

15m

Ferment / rest

Bake

60m

Servings

Difficulty

beginner

The short answer

Banana bread is a wet loaf. Discard adds more wet, so we keep extra flour honest: 200g 1:1 flour, 150g discard, 300g mashed banana (about 3), 100g sugar, 80g oil, 2 eggs, 6g baking soda, 4g salt, cinnamon. Bake 350F in a 9x5 until 200F internal, 55–65 minutes. Cool 1 hour. The acid from discard keeps the soda working and the crumb from tasting flat-sweet. Use bananas that are spotted, not merely yellow.

For the method behind gluten-free structure, read the gluten-free sourdough guide and keep a lively culture with the starter guide.

Why it works

Banana sugar browns the crust.
Soda plus discard acid is the lift.

Ingredients

200ggluten-free 1:1 baking flour
6gbaking soda
4gfine sea salt
3gcinnamon
300gvery ripe banana, mashed
150gunfed gluten-free sourdough discard
100gsugar or 80g maple syrup
80gneutral oil
2 largeeggs or flax eggs
5gvanilla extract

Equipment

9x5 pan
Thermometer

Instructions

1
Heat oven to 350F. Grease a 9x5 pan.
2
Whisk flour, soda, salt, and cinnamon.
3
Whisk banana, discard, sugar, oil, eggs, and vanilla.
4
Fold together. Scrape into the pan.
5
Bake 55–65 minutes to 200F. Tent if the top darkens at 40.
6
Cool 15 minutes in the pan, then 45 minutes on a rack.
7
Slice. It will smell more banana than sourdough, which is correct.
8
If the center is wet, it needed time, not a hotter oven.

Nutrition

Approximate values per serving. Always verify labels if you bake for celiac safety.

Nutrition facts per serving
Nutrient	Amount
Calories	240 kcal
Protein	4 g
Carbs	36 g
Fat	10 g
Fiber	2 g
Sodium	280 mg

Substitutions

Oil: Melted butter
Chocolate: 80g chips folded in

Storage

Wrap 3 days. Freeze slices.

Notes

A sprinkle of turbinado on top looks like a bakery loaf.

FAQ

Can I use active starter instead of discard in banana bread?

Yes. Fed starter is milder and puffier. Reduce any baking soda slightly if the batter already tastes very tangy.

How much flour and water is in 100g of discard?

A 100% hydration starter is about 50g flour and 50g water. Reduce those amounts from the rest of the formula so the bake is not gummy.

Is discard safe to eat uncooked?

Treat it like other raw flour batters. Bake or cook it through. Fridge discard should smell pleasantly sour, not rotten.

My discard is very thin.

Stir it, then weigh. If it is far wetter than 100% hydration, use a little less water in the recipe.

How old can discard be?

We use discard within two weeks in the fridge. If it has mold, pink streaks, or a rotten smell, compost it.

Technique

Keep the method close

Psyllium, fermentation temperature, and a celiac-safe starter matter as much as the formula.

Sourdough guide Starter guide

About Andrew Kittridge

Home baker in Indianapolis documenting gluten-free sourdough: psyllium structure, whole-grain blends, and loaves that actually taste like bread.

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