Sourdough Discard Protein Banana Bread

Ingredients

• 1 1/2 cups 214 grams gluten-free flour blend (From my recipe book or other, just make sure it has xanthan gum. If not add a ½ tsp)

• 1 teaspoon 5 grams baking powder

• 1/2 teaspoon 2 grams baking soda

• 1/2 teaspoon 3 grams fine sea salt

• 1/2 cup 100 grams coconut sugar

• 1/2 cup 73 chopped walnuts

• 1 cup 229 grams mashed banana

• 1/2 cup vanilla protein powder GF/DF

• 2 large eggs room temperature

• 1/3 cup dairy-free milk

• 1/3 cup olive oil

• 1 teaspoon pure vanilla extract

• 1 cup mature sourdough starter discard 265 grams

Instructions

1. Preheat oven to 350 degrees. Spray a 9x5 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 blender, add the mashed banana, light brown sugar, eggs, milk, oil, and vanilla extract. Blend to combine and then gently whisk in the sourdough discard.

4. Pour the wet ingredients into the dry 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.