Gluten Free Sourdough Banana Bread

My husband was looking for a rogue bag of gluten free oatmeal in our big white van, and he comes in with a large bag of frozen bananas.

Well, thank you winter time temperatures we are now going to need to bake with these brown crescents instead of feeding them to the small humans like I intended. But, sometimes mistakes pay off in a big way!

He makes a joke, because I have been experimenting with gluten free sourdough for a while now, “Maybe you could make a sourdough banana bread.”, don’t tempt a lady with sourdough discard.

…AND, I had already been on the look out for recipes to try or to get inspiration from.

Because our whole family follows the Trim Healthy Mama plan, my goal was to find one that was close enough to “on plan” that it would not completely fail when I substituted ingredients that I was more comfortable with eating….no such luck, I had to make so many changes that it was a whole new recipe. But, it worked!

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  • Preheat oven to 350 degrees Fahrenheit and lightly spray your baking pan with cooking spray ( I use coconut spray), or use a silicone loaf pan like this.
  • Mash the bananas and put in a bowl with all wet ingredients
  • Mix all dry ingredients in another bowl
  • Then, add the dry ingredients to the wet and mix well as quickly as you can so that the Xanthan gum does not thicken too quickly and create lumps.
  • Put batter into your loaf pan and let sit for 25 minutes before you cook
  • Bake for 60-70 minutes. Pull out of the oven, and get them out of the baking pans. Let cool at least 20 minutes before you cut into them.

If you are looking to create a Gluten Free Sourdough Starter, please join the waiting list for my next workshop here!

Thank you so much for stopping by!

If you want to learn more about my family, Read about how I got my husband on board with the Trim Healthy mama Plan, or look into my THM Lifestyle Coaching services you have come to the right place.

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3 thoughts on “Gluten Free Sourdough Banana Bread

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  1. I’m new to THM, GF sourdough, so I realize this question shows my ignorance: Is there no need to make an overnight sponge with this recipe? No need for the starter to break anything down in your flour blend before adding everything else in to bake?


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