Gluten Free Banana Bread

This epic gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist…

A Couple Cooks – Recipes worth repeating.

This epic gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist and made with oats.

Gluten free banana bread

Who needs AP flour, really? This one’s our favorite banana bread recipe…and there’s no flour to speak of. Just good old fashioned oats, bananas and a bit of magic. Try this golden brown Gluten Free Banana Bread recipe! It’s got just the right moist texture, nuanced sweetness, and pure banana flavor. There’s a crunchy sugar topping, too (yum). Whip it all up in a blender and wait while comfy, cozy aroma winds it’s way from the oven.

What you need for gluten free banana bread

For gluten free banana bread, there are three basic options for the flour component. Make it with oat flour, almond flour, or gluten free flour. Gluten free flour can have additives and gums, so we don’t generally use it in our recipes. Almond flour is delicious but send the calories through the roof. So we picked oats! You’ll use the same trick behind our Healthy Banana Muffins: blend them up until they form a natural flour. Here’s what you’ll need:

  • Old Fashioned rolled oats (not steel cut or instant oats)
  • Very ripe bananas
  • Sugar (or coconut sugar)
  • Baking soda, baking powder and salt
  • Eggs
  • Neutral oil
  • Honey
  • Vanilla and cinnamon
  • Turbinado sugar, for topping
Gluten free banana bread recipe

Tips for this banana bread recipe

This gluten free banana bread is a riff on some of our blender muffins and breads, but even better. We’ve tested it time upon time to get it just right! Here are a few things to keep in mind when you make it:

  • Use the ripest possible bananas. This is the cardinal rule of banana bread, and especially true with the gluten free variety. Don’t attempt this without brown bananas.
  • Mash and measure the bananas. You’ll use half in the blender, then stir in half so the batter gets a lumpy texture: just like normal banana bread!
  • Allow to come to room temp before cutting. This is important, since it doesn’t have gluten to hold it together.
  • Cut large slices. This also helps the bread stay together without gluten.

How to tell when it’s done

This banana bread gets dry when overbaked. How to know when it’s done? The top should be puffed and golden brown. When you insert a toothpick, it will come out mostly dry but with some crumbs still clinging to it. If you push it to a fully dry toothpick, the bread will be too dry. Trust us!

Gluten free banana bread

Gluten free banana bread mix-ins

You can add mix-ins to this gluten-free banana bread, but read this important note first. Adding anything to the texture of this banana bread can cause it to be less stable when sliced. If you do want to add mix-ins, chop them as small as possible. For example:

  • Try mini or small chocolate chips
  • Chop walnuts or pecans very small

More gluten free banana recipes

Love this gluten free quick bread concept? We’ve got lots of fun ways to vary it. Here are some more riffs on the idea:

Gluten free banana bread

This gluten free banana bread recipe is…

Vegetarian and gluten-free.

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Gluten free banana bread

Gluten Free Banana Bread


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices
  • Diet: Gluten Free

Description

This delicious gluten free banana bread recipe will make its way into your heart on first bite! It’s deliciously moist and made with oats.


Ingredients

  • 3 cups Old Fashioned rolled oats (do not use steel cut or instant oats)
  • 1 ½ cups mashed very ripe bananas (about 4 medium bananas)
  • ½ cup granulated sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 3 eggs (or flax eggs for vegan)
  • ½ cup neutral oil
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon vanilla extract
  • 1 ½ teaspoons cinnamon
  • Turbinado sugar or more granulated sugar, for topping

Instructions

  1. Preheat the oven to 375 degrees.  
  2. Grease an 8 or 9-inch bread pan with oil.
  3. Add the oats to a blender and blend until the oats are finely ground and resemble a flour. Add ¾ cup of the mashed bananas, the sugar, baking powder, baking soda, kosher salt, eggs, neutral oil, honey, vanilla, and cinnamon, stirring a bit with a spatula to incorporate the liquids a bit before you start. Blend until a smooth batter forms, stopping and scraping the bowl of the blender as necessary. Stir in the remaining ¾ cup bananas with a spatula so the batter comes to a lightly lumpy texture (like you’d expect in a good banana bread!). 
  4. Pour the batter into the prepared pan. Top with a sprinkle of turbinado sugar or more granulated sugar.
  5. Bake 50 to 55 minutes, until a toothpick comes out mostly clean but with some clinging crumbs (the exact timing depends on the size of pan and your oven). 
  6. Allow to cool in the pan until room temperature (this is important for the texture). Run a knife around the edges and invert. Slice into thick pieces and serve (because it’s 100% oats, thicker slices are better). Storage info: Stores for about 3 days at room temperature: keep it on a cutting board and cover with a towel. Or store refrigerated for 1 week, or freeze it in slices for up to 3 months.
  • Category: Baked Good
  • Method: Baked
  • Cuisine: Quick Bread

Keywords: Gluten free banana bread

A Couple Cooks - Recipes worth repeating.

Easy Banana Nut Bread

This easy classic banana nut bread is everything a banana bread should be: moist, warm spiced, and studded with crunchy toasted walnuts. Do you like your banana bread…nutty? A few dark brown bananas are an ordinary sight on our counter (yours too?). Usually our go-to banana recipes are healthy muffins or banana oatmeal pancakes, but this time we wanted something new. Meet this ultra Classic Banana Nut Bread! This one is just like Grandma’s: moist and cinnamon-scented, with bursts of crunchy walnuts throughout. To take it over the top, toast the nuts in a skillet to bring out their nutty undertones before gently folding them into the batter. Ingredients in this banana nut bread This banana nut bread is a straightforward take on the classic! We’ve got a few tricks up our sleeve, so here are a few notes on what you’ll need: Bananas: Make sure they are ultra ripe! Spotty and brown is good and black works too! Walnuts: You can use any type of nut in banana nut bread. Walnuts and pecans are the most classic: but you can get creative (see below). Neutral oil: We prefer oil in our quick breads because it doesn’t require melting like […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This easy classic banana nut bread is everything a banana bread should be: moist, warm spiced, and studded with crunchy toasted walnuts.

Banana nut bread

Do you like your banana bread…nutty? A few dark brown bananas are an ordinary sight on our counter (yours too?). Usually our go-to banana recipes are healthy muffins or banana oatmeal pancakes, but this time we wanted something new. Meet this ultra Classic Banana Nut Bread! This one is just like Grandma’s: moist and cinnamon-scented, with bursts of crunchy walnuts throughout. To take it over the top, toast the nuts in a skillet to bring out their nutty undertones before gently folding them into the batter.

Ingredients in this banana nut bread

This banana nut bread is a straightforward take on the classic! We’ve got a few tricks up our sleeve, so here are a few notes on what you’ll need:

  • Bananas: Make sure they are ultra ripe! Spotty and brown is good and black works too!
  • Walnuts: You can use any type of nut in banana nut bread. Walnuts and pecans are the most classic: but you can get creative (see below).
  • Neutral oil: We prefer oil in our quick breads because it doesn’t require melting like butter: one less step!
  • Light brown sugar: Color matters here! Dark brown makes the bread a very dark color
  • Eggs, baking soda & salt: The regular players for a quick bread.
  • Cinnamon and allspice: Allspice gives it just the right unique intrigue in flavor!
  • Vanilla: A hefty dose of vanilla gives it a smooth flavor.
  • All purpose and whole wheat flour: A mix of flours adds a nuance to the flavor a pinch of nutrients.
How to make banana nut bread

How to make banana nut bread

Banana nut bread is like any quick bread recipe. If you’ve made pumpkin bread or zucchini bread, you know the drill! There’s one extra step you’ll need in the beginning:

  • Toast the nuts in a dry skillet. This brings out their nutty flavor (see below).
  • Mix the wet ingredients. Mash that banana with a fork or potato masher first.
  • Mix the dries in a separate bowl.
  • Stir to combine, then gently fold in the nuts.
  • Bake for 45 minutes, then add foil and bake 15 more. Add the foil to make sure the nut topping doesn’t get too brown.

Why toasting the nuts makes a difference

The first step to this banana nut bread is toasting the nuts. Why do you toast nuts? Toasting nuts brings out at beautiful nutty essence that’s otherwise undetectable. You have to taste it to believe it, but there’s a huge difference between a raw nut and a toasted nut.

Over here, we always toast our nuts (yep!) before adding them to salads and desserts. So why not do it before folding into a quick bread? You can toast nuts on the stovetop or in the oven. Here’s How to Toast Nuts (2 Best Ways!).

Easy banana nut bread

Alternate nuts & mix-ins for banana nut bread!

Walnuts and bananas are a classic combination. But you can get creative with other types of nuts or add-ins! Here are a few ideas of mix-ins for banana nut bread:

  • Pecans
  • Hazelnuts
  • Cashews
  • Almonds
  • Chocolate chips
  • Butterscotch or peanut butter chips
  • Dried cherries or cranberries
  • Shredded coconut

The most fun part is combining them to make interesting flavors! Try chocolate hazelnut banana bread, cashew cherry, or coconut butterscotch.

Banana nut bread storage

Here’s the great thing about this banana nut bread: it’s seriously moist and keeps very well! You’ll find it’s even softer and moister the second day. We like to keep it at room temperature because it’s so beautifully moist and you can eat it right away. But here are a few options for storage:

  • How long does banana bread last at room temperature? 4 to 5 days, covered in aluminum foil.
  • Can you refrigerate banana bread? You can! Keep in mind that it does dry out a bit in the fridge. It also tastes a little better at room temp, so you may want to leave it on the counter for a few minutes before eating.
  • Can you freeze banana bread? Yes! Slice it into pieces and wrap it in plastic wrap and then place it in a freezer safe bag or container. It stays good for about 3 months.
Best banana nut bread

Vegan variation

Do you eat plant-based? It’s easy to make this banana nut bread vegan: just substitute flax eggs for the eggs. Flax eggs are simply ground flax seed mixed with water: it combines to make a gel-like substance that’s great as a binder in vegan baked goods.

Want another option? This Vegan Banana Bread is extremely delicious.

More banana recipes (bread, muffins, oh my!)

What else can you make with ripe bananas? So many things. Our favorite are our healthy muffins (many variations below), but there are lots of options. Here are our favorite banana recipes:

This banana nut bread recipe is…

Vegetarian and dairy-free. For plant-based and vegan, substitute flax eggs for the eggs.

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Banana nut bread

Easy Banana Nut Bread


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 10 to 12 slices
  • Diet: Vegetarian

Description

This classic banana nut bread is everything a banana bread should be: moist, warm spiced, and studded with crunchy toasted walnuts.


Ingredients

  • 1 cup walnut halves and pieces 
  • 1 1/3 cups mashed ripe bananas  (4 or 5 very ripe bananas)
  • 1/2 cup neutral oil (organic vegetable, canola or grapeseed)
  • 2/3 cup light brown sugar
  • 2 large eggs (or flax eggs for vegan)
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour

Instructions

  1. Preheat oven to 375 degrees Fahrenheit. Butter an 8 or 9-inch loaf pan.
  2. Toast the walnuts: Place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and slightly darker brown, about 4 to 5 minutes. Stay at the stove because the nuts can easily burn! Remove immediately from the heat and transfer to a plate to stop the cooking. Then chop the walnuts: it should be enough for about 3/4 cup.
  3. Make the batter: Mash the bananas in the bottom of a large bowl, enough for 1 1/3 cup. Whisk in the oil, brown sugar, egg, and vanilla extract.
  4. Add the baking soda, kosher salt, all-purpose flour, and whole wheat flour to the bowl and stir together with a spoon. Gently fold in the 1/2 cup walnuts.
  5. Bake: Pour the batter into the loaf pan and top with the remaining 1/4 cup chopped walnuts. Bake 45 minutes, then add foil loosely on the top. Bake another 10 to 15 minutes a toothpick inserted into the center of the loaf comes out clean (or the internal temperature is 200 degrees): the exact timing will depend on the size of the pan.
  6. Cool: Cool in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).

  • Category: Bread
  • Method: Baked
  • Cuisine: American

Keywords: Banana nut bread

More quick bread recipes

Quick breads are breads that don’t use yeast, like banana bread and pumpkin bread! They bake right after mixing up the batter. Here are a few more quick breads to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

One-Ingredient Date Jam Is Excellent on Anything

Typically speaking, jam is a mixture of fruit and sugar—often lemon juice, sometimes pectin—cooked until glossy and thick and as spreadable as soft butter. But this recipe stops at the fruit.

And not fresh fruit either. While preserving is a simple wa…

Typically speaking, jam is a mixture of fruit and sugar—often lemon juice, sometimes pectin—cooked until glossy and thick and as spreadable as soft butter. But this recipe stops at the fruit.

And not fresh fruit either. While preserving is a simple way to stretch the seasons—to carry spring strawberries into summer, summer peaches into fall—dried fruit is evergreen, shelf-stable, and, it turns out, just as jam-able.

Read More >>

Caramelised Banana Buckwheat Bread

Thanks to Doves Farm for sponsoring this post. Doves Farm has a new feel-good, colourful look, which celebrates the joy of home baking. To celebrate this, I’m sharing 2 of my favourite feel-good recipes. Banana bread must be one of the most well-loved things to bake in the UK! It’s not surprising though as it’s such a simple thing to make and uses up those brown bananas from the fruit bowl or freezer. When I was growing up my mum would bake a simple banana bread, often with walnuts and demerara sugar on top for crunch. We’d eat slices of it with cream cheese as a comforting afternoon snack. It’s such a classic, easy bake which everyone loves, which makes it ideal as a feel-good gift for friends and family. Over the years I’ve made many iterations of banana bread. One of my favourite little twists to do is to swap out a portion of the plain flour for Doves Farm organic wholemeal buckwheat flour. I find this makes for a very tender, light banana bread with a nutty, earthy flavour which goes so well with the sweetness of the bananas. Due to the lack of gluten in buckwheat flour, […]

The post Caramelised Banana Buckwheat Bread appeared first on Izy Hossack – Top With Cinnamon.

Thanks to Doves Farm for sponsoring this post. Doves Farm has a new feel-good, colourful look, which celebrates the joy of home baking. To celebrate this, I’m sharing 2 of my favourite feel-good recipes.

Banana bread must be one of the most well-loved things to bake in the UK! It’s not surprising though as it’s such a simple thing to make and uses up those brown bananas from the fruit bowl or freezer. When I was growing up my mum would bake a simple banana bread, often with walnuts and demerara sugar on top for crunch. We’d eat slices of it with cream cheese as a comforting afternoon snack. It’s such a classic, easy bake which everyone loves, which makes it ideal as a feel-good gift for friends and family.

Over the years I’ve made many iterations of banana bread. One of my favourite little twists to do is to swap out a portion of the plain flour for Doves Farm organic wholemeal buckwheat flour. I find this makes for a very tender, light banana bread with a nutty, earthy flavour which goes so well with the sweetness of the bananas. Due to the lack of gluten in buckwheat flour, I like to combine it with a small amount of plain white flour to help the loaf hold together well.

This batter is super easy to blend up so takes little time to prep. I use really ripe, frozen bananas which I’ve let defrost at room temp until they’re completely soft. They usually seep some liquid when this happens so make sure they’re in a shallow bowl of some kind as you don’t want to lose any of that moisture!

I sprinkled some buckwheat groats onto the cake batter before baking which crisp up in the oven for an easy, crunchy topping to the cake – delicious but optional! You can always replace the buckwheat groat sprinkle with some roughly chopped walnuts or pecans.

Stockists for Doves Farm Organic Wholemeal Buckwheat Flour are Morrisons, Ocado, Sainsbury’s, Tesco, Waitrose & Partners, dovesfarm.co.uk


Caramelised Banana Buckwheat Bread

Yield: serves 12-16

A vegan caramelised banana loaf cake made with nutty buckwheat flour & topped with crispy crunchy buckwheat groats

Ingredients

Banana Buckwheat Batter:

Caramelised bananas:

  • 1 or 2 small, ripe bananas
  • 30g (2 tbsp) unsalted butter or vegan butter
  • 2 tbsp maple syrup
  • Pinch of ground cinnamon
  • 2 tbsp buckwheat groats, optional

Instructions

  1. Preheat the oven to 180°C fan (350°F). Grease and line an 8-inch square cake tin or a 2lb loaf tin with baking paper.
  2. Place the overripe bananas, sugar, oil, salt and cloves into a blender or food processor and blitz until smooth (or alternatively use a stick blender in a large bowl to blitz together). Add the flours and bicarbonate of soda and blend again to combine.
  3. Pour the batter into your prepared cake tin and set aside.

For the caramelised bananas:

  1. Peel your 1 or 2 ripe bananas (I like to use 1 if I’m making a loaf cake or 2 if I’m baking a square cake) and slice in half down their length.
  2. Heat the butter, maple syrup and cinnamon in a medium non-stick frying pan over a medium heat. Once the butter has fully melted, add the bananas cut side-down into the frying pan. Fry for a couple of minutes until the undersides start to get a bit golden.
  3. Gently lift the bananas from the pan, taking care not to touch the hot caramel. Place them, cut side-up onto the cake batter. Drizzle over any remaining caramel from the pan then sprinkle on the buckwheat groats (if using).
  4. Bake for 25-30 minutes (if baking in a square tin) or 50-60
    minutes (if baking in a loaf tin)
    until a toothpick inserted into the centre of the cake comes out clean.

The post Caramelised Banana Buckwheat Bread appeared first on Izy Hossack - Top With Cinnamon.

Banana Marble Cake

Banana Marble Cake

A marble cake is the perfect dessert to bake when you can’t decide if you are in the mood for a chocolate cake or a vanilla one. Marble cakes can come in all different flavors, of course, but most of them involve a swirl of chocolate and vanilla cake batters. This delicious …

The post Banana Marble Cake appeared first on Baking Bites.

Banana Marble Cake

A marble cake is the perfect dessert to bake when you can’t decide if you are in the mood for a chocolate cake or a vanilla one. Marble cakes can come in all different flavors, of course, but most of them involve a swirl of chocolate and vanilla cake batters. This delicious Banana Marble Cake is a moist bundt cake with swirls of chocolate-banana and vanilla-banana batter in it!

The batter starts out with plenty of ripe bananas. I used about 4 medium sized bananas, but 3 large ones will do the trick. You don’t need to be exact on the quantity of banana, so don’t worry if you end up with a couple of extra tablespoons in the mixing bowl because your bananas are on the larger side. The bananas are incorporated into a vanilla-scented buttermilk batter. Buttermilk always helps to create a tender, moist cake and this recipe is no exception to that rule.

Once the vanilla batter is prepared, 1 cup of it is transferred to a small bowl and combined with cocoa powder and a small amount of additional buttermilk. The extra buttermilk helps to ensure that the cocoa powder can be completely – and easily – incorporated into the banana base without making that layer of batter too thick or dry. Mini chocolate chips are also added into the mixture. Mini chocolate chips deliver a surprising amount of chocolate flavor in every bite, while remaining suspended in the batter. Larger chocolate chips can be used, but you may find that some of them sink during baking.

Half of the vanilla-banana batter is poured into a greased and floured bundt pan, then the chocolate batter is poured in before the remaining vanilla batter is added. The two batters should be gently swirled together with a butter knife before the cake goes into the oven. Swirl very gently if you prefer big patches of chocolate and vanilla, or a little more creatively if you prefer a more uniform swirliness!

The cake is ready to eat as soon as it has cooled. It is delicious on its own and can make a fantastic dish for brunch or for dessert. If you want to dress it up, a drizzle of cream cheese icing is the perfect accompaniment. The cake will keep well for a few days after baking, when stored in an airtight container.

Banana Marble Cake
1 cup mashed banana (3-4 medium)
2/3 cup vegetable oil
3 large eggs
1 tbsp vanilla extract
2 cups sugar
3 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup buttermilk + 2 tbsp buttermilk, divided
1/4 cup unsweetened cocoa powder
1/2 cup mini chocolate chips

Preheat oven to 350F. Lightly grease and flour a 10-inch bundt pan.
In a large bowl, whisk together mashed banana, vegetable oil, eggs, vanilla extract and sugar until well-combined.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
Stir half of the flour mixture into the banana mixture, followed by 1 cup of the buttermilk. Stir in the remaining flour mixture and mix until no streaks of dry ingredients remain visible.
In a small bowl, whisk together 2 tbsp buttermilk and 1/4 cup unsweetened cocoa powder. Add in 1 cup of the banana cake batter and mix until completely combined. Stir in mini chocolate chips.
Pour half of the vanilla-banana batter into the prepared pan, followed by the chocolate-banana batter. Layer on remaining vanilla-banana batter and use a knife to gently swirl the two batters together.
Bake for about 50 minutes, until a toothpick inserted into the cake comes out clean or with only a few moist crumbs attached, and the top of the cake springs back when lightly pressed.
Allow cake to cool in the pan for at least 20 minutes, then turn out onto a wire rack to cool completely.

Makes 1 cake;  serves 16

The post Banana Marble Cake appeared first on Baking Bites.

Low(er) Fat Banana Bread

I know I’m late in the game and I have a gazillion excuses. Banana Bread became the recipe of the lockdown. It seemed everyone had some overripe bananas that needed to be used up, which isn’t all that uncommon even in the best of times. While I’ve had my own Banana Bread recipe on the blog for a while, but with many people had trouble…

I know I’m late in the game and I have a gazillion excuses. Banana Bread became the recipe of the lockdown. It seemed everyone had some overripe bananas that needed to be used up, which isn’t all that uncommon even in the best of times. While I’ve had my own Banana Bread recipe on the blog for a while, but with many people had trouble finding butter and eggs, a lot of us were baking and cooking with, and eating, whatever we could scrounge up in our pantries, refrigerators, kitchen cabinets, and freezers.

I usually have plenty of bulk chocolate for baking on hand, but was caught short when even grocery stores unexpectedly ran out of bars of baking chocolate. Fortunately, a local bakery came to my rescue with chocolate, but I had a small bag of chocolate chips on hand, which aren’t easy to come by around here (they sell them at G. Detou,) and decided to put those to use, along with some rapidly ripening bananas.

Continue Reading Low(er) Fat Banana Bread...

8 Top Recipe Ideas to use Sourdough Discard

From inventive desserts like sourdough brownies and (vegan) banana bread, through to classic (and delicious) recipes like sourdough bagels and waffles, there are discard recipes for all sorts of occasions. Sourdough Banana Bread (Vegan) This recipe uses up 150g (3/4 cup) of discard, is super moist and is vegan (eggless!) too. You can even use buckwheat flour or rye flour in the recipe so it’s flexible to suit your pantry. It can even be baked as banana muffins. Sourdough Brownies A classic dessert of brownies, revamped with the addition of 120g (just over 1/2 cup) of sourdough starter so they need no additional flour at all. These babies are fudgy yet light with that crisp meringue-like topping. They’ll soon become a favourite! Sourdough Crumpets (Vegan) A simple way to use up that discard, only needing discard, flour, baking soda and some sugar (so the recipe is easy to scale up/down using what you have on hand) – these are a classic British breakfast food/snack. They’re cooked on the stove top in a pan using metal rings – if you don’t have Chef’s rings for making them, metal cookie cutters or even a rinsed out tuna can will work. How to […]

The post 8 Top Recipe Ideas to use Sourdough Discard appeared first on Izy Hossack – Top With Cinnamon.

From inventive desserts like sourdough brownies and (vegan) banana bread, through to classic (and delicious) recipes like sourdough bagels and waffles, there are discard recipes for all sorts of occasions.

Sourdough Banana Bread (Vegan)

This recipe uses up 150g (3/4 cup) of discard, is super moist and is vegan (eggless!) too. You can even use buckwheat flour or rye flour in the recipe so it’s flexible to suit your pantry. It can even be baked as banana muffins.

Sourdough Brownies

Sourdough Brownies

A classic dessert of brownies, revamped with the addition of 120g (just over 1/2 cup) of sourdough starter so they need no additional flour at all. These babies are fudgy yet light with that crisp meringue-like topping. They’ll soon become a favourite!

Sourdough Crumpets - how to make sourdough crumpets by Izy Hossack

Sourdough Crumpets (Vegan)

A simple way to use up that discard, only needing discard, flour, baking soda and some sugar (so the recipe is easy to scale up/down using what you have on hand) – these are a classic British breakfast food/snack. They’re cooked on the stove top in a pan using metal rings – if you don’t have Chef’s rings for making them, metal cookie cutters or even a rinsed out tuna can will work.

How to make Wholemeal Sourdough Bread (Step-by-Step GIF guide) (Vegan)

The most obvious of them all, bake a lovely sourdough loaf! I’ve broken down my simple method of making a wholemeal sourdough loaf here, with step by step GIFs and images to make it as simple as possible. You’ll be on your way to a tall, beautiful loaf in no time!

Crispy Sourdough Waffles

An overnight fermented batter which produces light and crispy waffles, full of that sourdough flavour! An excellent addition to your at-home brunch spread.

Sourdough Hot Cross Buns (Vegan)

An absolute *must* when it comes to Easter baking! These buns are enriched with a tangzhong paste to make them fluffy without needing eggs. They’re full of mixed spice and studded with mixed dried fruit for that authentic flavour.

Sourdough Wholemeal Bagels (Vegan)

Chewy, tangy and moreish! These sourdough bagels are such a great thing to make with your discard. They’re not too hard to make and freeze very well (halve them before freezing for easy toasting).

A cinnamon swirled sourdough loaf with a mug of tea on a chopping board

Sourdough Cinnamon & Date Swirl Bread

An updated version of the classic cinnamon-raisin swirl bread. This sourdough version is super light, fluffy with a bit of tang, studded with dates instead of raisins for a more caramel-like flavour. The recipe incorporates dry yeast as well to speed things up but you can go full on sourdough if you have more time on your hands.

The post 8 Top Recipe Ideas to use Sourdough Discard appeared first on Izy Hossack - Top With Cinnamon.

29 Quick Breads to Make While Waiting on Your Sourdough Starter

“Quick bread is the name given to a weird cakey-muffin hybrid that’s baked in a loaf pan,” our resident pasty expert Erin McDowell explains.

Typically leavened by baking powder and/or soda—not yeast—quick breads come together quickly (ha), without the…

“Quick bread is the name given to a weird cakey-muffin hybrid that’s baked in a loaf pan,” our resident pasty expert Erin McDowell explains.

Typically leavened by baking powder and/or soda—not yeast—quick breads come together quickly (ha), without the planning and babysitting that yeasted or naturally-leavened breads often require. Left out on the counter, covered to protect against excessive drying, loaves will keep for up to three days (if they make it that long). For longer storage, wrap with foil or in a freezer-safe plastic bag and freeze for up to three months.

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Sourdough Banana Bread (vegan)

After going on my sourdough brownie quest last year, I then ended up adding sourdough starter into other bakes to see what would work. The next thing I tried was a banana bread – I subbed some into Milli Taylors IG-famous banana bread but it didn’t seem right in the context of such a buttery loaf. I then tried it out in my regular banana bread which I thought was a much better fit. By that point, I had run out of bananas and completely abandoned my banana bread experiment! Fast forward to now when everyone is baking either sourdough or banana bread and it seemed like it would be the right time to pick my testing back up! I used a vegan banana bread recipe from my first book and altered things to make use of my discard which had been collecting in the fridge. It worked fabulously and I tried it a few more times, changing and testing a few things along the way. So, I have some notes! You can bake this as a loaf or as muffins. I think I prefer muffins as loaves are more prone to sinking, I find, mostly because it’s harder to […]

The post Sourdough Banana Bread (vegan) appeared first on Izy Hossack – Top With Cinnamon.

a loaf of vegan sourdough banana bread on an oval plate

After going on my sourdough brownie quest last year, I then ended up adding sourdough starter into other bakes to see what would work. The next thing I tried was a banana bread – I subbed some into Milli Taylors IG-famous banana bread but it didn’t seem right in the context of such a buttery loaf. I then tried it out in my regular banana bread which I thought was a much better fit. By that point, I had run out of bananas and completely abandoned my banana bread experiment!

unbaked sourdough banana bread batter topped with slices of fresh banana

Fast forward to now when everyone is baking either sourdough or banana bread and it seemed like it would be the right time to pick my testing back up! I used a vegan banana bread recipe from my first book and altered things to make use of my discard which had been collecting in the fridge. It worked fabulously and I tried it a few more times, changing and testing a few things along the way. So, I have some notes!

a few slices and a loaf of vegan sourdough banana bread

  1. You can bake this as a loaf or as muffins. I think I prefer muffins as loaves are more prone to sinking, I find, mostly because it’s harder to tell when a loaf is baked! Also loaf tins vary WILDLY so the baking times can vary a lot more. Muffins seem to be more consistent but it’s up to you and your preferences/which baking tins you own. If you’re a beginner baker and have a muffin tin, I would opt for them first, then try a loaf out another time.
  2. You can leave the batter in the fridge to actually ferment. Leaving it for ~6 hours seems to make it taste sweeter but an overnight rest (8-12 hours) means you get more of a tang in there.
  3. You can use many types of flour in the batter, as long as your sourdough is a mostly wheat-based starter (I use a 50:50 white wheat flour : dark rye flour blend for my starter). I’ve tried this with just buckwheat, a mixture of buckwheat & gram flour, and just straight up plain white flour and they all worked well.
  4. I like to decorate the top of a banana bread loaf with a sliced banana which is definitely optional and is mostly for aesthetics. I also sprinkle the top with demerara sugar for that crispy crust and that’s also optional (but recommended!!) – make sure you sprinkle a good amount on the sliced banana surface so they get nicely caramelised in the oven.
sliced sourdough vegan banana bread

Sourdough Banana Bread (vegan option)

Sourdough Banana Bread (vegan option)

Yield: 1 (2lb) loaf
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients

  • 2 medium or 3 small overripe bananas (220-240g peeled weight* see notes for cups and for if you don't have enough banana)
  • 150g (3/4 cup) light brown sugar, granulated sugar or caster sugar
  • 90g (1/3 cup + 2 tsp) neutral oil or light olive oil
  • 1 tsp ground cinnamon
  • 1/4 tsp fine table salt
  • 150g (3/4 cup) sourdough starter/discard (100% hydration)
  • 120g (1 cup) plain white flour (see notes for subs)
  • 1 tsp bicarbonate of soda (baking soda)

Topping (optional):

  • 1 small banana, peeled & halved down its length
  • 2 tbsp demerara (raw) sugar

Instructions

  1. Preheat the oven to 180°C fan (350°F) / 200°C non-fan (400°F). Grease a 2lb loaf tin with some oil and line with a sling of baking paper.


Hand mixing method:

  1. Peel the bananas and place onto a large plate or cutting board. Use the back of a fork to mash them until you get a glossy paste which only has a few small lumps remaining. Scrape all of the mashed banana into a medium bowl.
  2. Add the sugar, oil, cinnamon and salt. Stir together until smooth.
  3. Add the sourdough starter, flour and bicarbonate of soda (baking soda) to the bowl. Stir together until combined but try not to overmix.


Food processor mixing method:

  1. Add the bananas, sugar, oil, cinnamon and salt to the bowl of the food processor. Blitz until smooth. Add the sourdough starter, flour and bicarbonate of soda (baking soda) and blitz until just combined. Scrape down the sides of the food processor to make sure everything is incorporated


Bake the loaf:

  1. Pour the batter into the prepared loaf tin. If using the toppings, decorate the top of the loaf with the sliced bananas (placing them on cut side-up) and sprinkle the top of the batter all over with the demerara sugar. Put the loaf tin on a baking tray (I like to do this just in case any batter overflows).
  2. Bake for 55-70 minutes until a toothpick inserted into the centre of the loaf comes out clean - try to avoid the sliced banana on top when inserting the toothpick so you're only testing the batter. If the loaf looks like it's browning too much but is not cooked through yet, tent the top with foil for the last 20 minutes of baking.
  3. Allow to cool before removing from the tin, slicing and serving.


For muffins:

  1. Line a 12-cup muffin tin with paper muffin liners. Divide the batter among the muffin liners. You can sprinkle the tops with demerara sugar and coins of banana, if you'd like.
  2. Bake for 25-30 minutes, until a toothpick inserted into the centre of the muffins comes out clean

Notes

Mashed bananas - cups measurement: the volume of banana needed, once mashed into a glossy paste, should be around 3/4 cup plus 2 or 3 tablespoons (i.e. a scant cup).

If you don't have enough banana, make up the missing weight/volume with some yoghurt (non-dairy if you're vegan).

Fermented version: if you want that tang of sourdough here, combine all the ingredients EXCEPT the bicarbonate of soda as instructed. Leave the batter for 8-12 hours in the fridge. Once ready to bake, preheat your oven and stir the baking soda into the batter. Bake as usual. The resting period allows the sourdough microorganisms to ferment the sugars in the batter to form acid which will give your loaf a bit more tang!

Non-Vegan option: use 100g butter, melted, in place of the oil.

Flour: you can use a blend here or even an alt flour. I've used all buckwheat flour and all chickpea flour before which has worked well. I think rye or spelt flour (and obviously wholemeal pastry flour) would also work. The main flours I would avoid for this would be any type of bread flour which will make the loaf too dense. Please ask me if you need help with substitutions!

Sourdough starter: I have a 100% hydration, wheat & rye sourdough starter. I save up the discard in the fridge for a few weeks and then bake with it for this banana bread (so your starter doesn't need to be recently fed in order to make this recipe).

The post Sourdough Banana Bread (vegan) appeared first on Izy Hossack - Top With Cinnamon.

Banana Nut Bread

Banana Nut Bread-super moist banana bread made with brown butter and nuts! Use pecans or walnuts, both are fantastic in this easy quick bread recipe. Banana Nut Bread You guys know I LOVE banana bread. I have several recipes on our blog. Hello, chocola…

Banana Nut Bread-super moist banana bread made with brown butter and nuts! Use pecans or walnuts, both are fantastic in this easy quick bread recipe. Banana Nut Bread You guys know I LOVE banana bread. I have several recipes on our blog. Hello, chocolate chip banana bread, chocolate banana bread, healthy banana bread…the list goes…

The post Banana Nut Bread appeared first on Two Peas & Their Pod.