Vegan Gluten-Free Sourdough Banana Bread — Moist Recipe

Ingredients (and why they matter)

• Gluten‑free sourdough starter – provides structure and subtle tang.
• Very ripe bananas – supply natural sweetness and moisture.
• Dried fruit – adds sweetness, texture, and fiber so you don’t need extra sugar.
• Oat or buckwheat flour – forms the base for a soft crumb.
• Tigernut or almond flour – contributes softness, structure, and healthy fats.
• Cassava flour – light, starchy binder used in a small amount.
• Ground flax seeds – replace eggs by binding the batter and adding fiber.
• Plant milk – hydrates the batter without dairy.
• Baking soda + vinegar – reactive pair that produces lift when using discard.

Why I Don’t Use a Standard Gluten‑Free Flour Mix

Many store‑bought gluten‑free all‑purpose blends rely heavily on starches and gums. This recipe uses oat or buckwheat flour, tigernut or almond flour, cassava, ground flax, and sourdough starter for a more whole‑food approach. The loaf still behaves like banana bread but with a more balanced ingredient profile and less processing.

• 1 cup gluten free sourdough starter – activated or discard
• ½ cup oat flour – or buckwheat flour
• ½ cup tigernut flour – or almond flour
• ¼ cassava flour
• ⅓ cup flax seeds – ground
• 1 cup plant milk – dairy free
• 3 ripe bananas – mashed
• 1 tsp vanilla extract
• 1 cup dried cranberries – or other dried fruit
• 1 tsp cinnamon
• ¼ tsp sea salt
• ¾ tsp baking soda
• ¾ tsp apple cider vinegar – or lemon juice

Optional Toppings

• 1 tbsp maple sugar – or other
• 1 tsp sesame seeds – or other
• 1 tsp shredded coconut – or other

• Preheat oven to 400°F. Line a 10 x 4‑inch loaf pan with parchment paper or use an extendable tin. Set aside.
• In a bowl, combine mashed bananas with plant milk, vanilla, and dried cranberries. Set aside.
• In a large bowl, mix the starter with the flours, cinnamon, ground flax, and salt.
• Whisk the banana mixture into the dry ingredients and fold gently until combined.
• Pour the batter into the prepared pan. Sprinkle the top with desired toppings like maple sugar, seeds, or cinnamon.
• Cover with a clean towel and let rise 15–20 minutes in a warm (not hot) place. For a longer natural rise, omit the baking soda and vinegar and ferment for about 4 hours.
• When baking, cover the loaf with foil for the first 30 minutes to prevent excessive browning, then remove the foil and reduce the oven temperature to 370°F. If using a tin, you can remove the loaf from the tin partway through to allow even browning on the sides.
• Bake about 70 minutes total, or until a toothpick in the center comes out clean. Cool in the pan briefly, then transfer to a rack to cool completely before slicing.
• For easy serving, freeze pre‑sliced. Toast or warm slices straight from frozen—the aroma is wonderful.
• See the video for extra tips and a visual walk‑through.

If you omit dried fruit, the loaf will be less sweet—use very ripe bananas or a small amount of maple sugar, chopped dates, or another sweetener to taste.

Yes. Both active starter and discard work. If you use discard, include a chemical rising agent (baking soda + vinegar) to ensure lift.

Common causes are too much flour, insufficient leavening, or overmixing the batter.

Not recommended—ground flax acts as an egg replacement and helps bind the loaf.

Yes, but you’ll need a longer fermentation (4–6 hours) for natural rise, or you can substitute baking powder.

Yes. The bread will be less sweet; use very ripe bananas or add a small amount of maple sugar, coconut sugar, or chopped dates if desired.

Yes. Almond flour works well and adds softness. Tigernut flour keeps the recipe nut‑free and contributes a mild, natural sweetness.