Gluten Free Sourdough Banana Bread

Ingredients

• Sourdough Starter

  fermented flour& water

  1 cup or 100g

• Gluten Free Flour

  Cup 4 Cup

  174g

• Xanthan Gum

  EnerG

  ½ tablespoons or 6g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  5g

• Baking soda

  Leavening agents

  2g

• Sea Salt

  Cerulean Seas

  3g

• Sugar

  White, granulated sugar

  100g

• Walnuts

  Nuts, black, dried

  ½ cup, chopped or 63g

• Banana

  Raw

  1 cup, mashed or 225g

• Brown sugar

  ½ cup packed or 110g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Vita Coco

  Coconut Milk

  2 ⅔ ounces or 33g

• Avocado oil

  ⅓ cup or 73g

• Vanilla extract

  1 tsp or 4g

Directions

1. Preheat oven to 350 degrees. Spray a 9×5 inch loaf pan with non-stick spray and line with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, baking soda, salt, and granulated sugar. Stir in the chopped walnuts and set aside.
3. In a large bowl, add the mashed banana, light brown sugar, eggs, milk, oil, and vanilla extract. Whisk well to combine and then whisk in the sourdough discard.
4. Pour the dry ingredients into the wet ingredients and stir to combine and all the dry ingredients are incorporated. Transfer the batter to the prepared baking pan.
5. Bake at 350 degrees for 55-70 minutes or until baked all the way through. If your banana bread starts to brown too much at the end, cover it with aluminum foil.
6. Cool the bread in the pan for 20 minutes and then remove from the pan to cool completely on a wire rack. Let the banana bread cool completely before slicing.

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