This Banana & Pear Buckwheat Sourdough Bread is a naturally sweetened, gluten-free sourdough bread recipe made with wholesome ingredients and sweet fruit. Moist, hearty, and perfect for breakfast or a cozy snack.
A healthy baking idea, made with LOVE, just for you!
How to make Banana & Pear Buckwheat Sourdough Bread (Gluten-Free & Naturally Sweet)
When I made this buckwheat sourdough bread, I truly had NO IDEA that this was going turn out so good!!
I’ve been tending to sourdough starter for 42 days straight and grew it from scratch.
I wasn’t sure how it would perform in a gluten-free banana bread….
To say I was shocked how this turned out so tasty, was an understatement.
Ingredients
The are the main characters I used for this gluten-free sourdough bread recipe.
Also, naturally sweetened with fruits, like this strawberry glazed salmon.
It’s a big BONUS for healthier eating to lower inflammation especially for people with auto-immune conditions, EDS, MCAs.
• Ripe bananas and pears – I opt for organic when it’s in the budget, but chose what fits for your style
• Buckwheat sourdough discard (fed slightly)
• Buckwheat flour – naturally gluten-free and taste delicious
• Honey – healthier option and less processed than conventional sugar
Most of my creations are simple and anti-inflammatory, much like these healthy griddle recipes that cook with fruit also!
This is my “Jane Dough 2.0” buckwheat sourdough starter! My first one did not thrive, but this one did!
That purplish-pink hue can be normal for the is type of gluten-free starter.
I pulled mine out of the fridge and brought to room temperature for a few hours before starting the recipe.
Also, gave it a little feeding of buckwheat flour to get the discard hopping and happy!
Instructions
What I found important is to get the batter to pancake consistency.
It’s really is easy to make and if you are new to baking with gluten-free sourdough, this is a good starter discard recipe especially for beginners!
1. Preheat oven to 350°F (175°C). Lightly grease the loaf pan with olive oil and remove excess with a paper towel.
2. In a large bowl, mash the bananas and stir in the puréed pears. I used a small smoothie blender for the pears.
3. Add the sourdough discard, olive oil, honey, vanilla, and eggs. Whisk everything together with a fork until smooth.
4. Stir in cinnamon, salt, baking soda, and baking powder until combined.
5. Fold in the additional buckwheat flour and 1 tbsp extra discard if needed so the consistency is thin. Mix until the batter is evenly mixed combined (slightly runny is okay).
6. Pour into the prepared loaf pan and smooth the to remove bubbles.
7. Bake for 55 minutes, or until golden brown on top and a toothpick comes out mostly clean.
8. Let cool in the pan for 15 -20 minutes, before slicing.
Serving Tips
- Serve warm with dairy-free butter or coconut oil
- Perfect addition to breakfast, a comfy afternoon snack, or enjoy as a healthy dessert with some extra honey
Share the Slice
If you make Banana & Pear Buckwheat Sourdough Bread, tag me @SmartyPlantsRecipes on Instagram or Facebook! I’d love to see your crumb success!
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Banana & Pear Buckwheat Sourdough Bread
Equipment
- 1 9×5-inch loaf pan
- 1 large mixing bowl
- 1 blender
Ingredients
- 1 cup ripe mashed bananas 2 large
- 2 ripe pears puréed, medium
- 1/2 cup buckwheat sourdough discard fed slightly
- 1 tbsp additional discard as needed for texture
- 2 tbsp additional buckwheat flour as needed for texture
- 1/4 cup olive oil
- 1/4 cup honey
- 2 large eggs
- 1 ⅛ tsp vanilla extract
- 1/2 tsp baking soda
- 1 tsp baking powder
- 5/8 tsp cinnamon
- 1/8 tsp sea salt
Instructions
- Preheat oven to 350°F (175°C). Grease loaf pan.
- In a large bowl, mash the bananas and stir in the puréed pears.
- Add the sourdough discard, olive oil, honey, vanilla, and eggs. Whisk everything together until smooth.
- Stir in cinnamon, salt, baking soda, and baking powder until combined.
- Fold in the additional buckwheat flour and extra discard as needed.Mix until the batter is evenly mixed (slightly runny is okay).
- Pour into the loaf pan and smooth the top.
- Bake for 55 minutes, or until golden brown on top and a toothpick comes out mostly clean.Let cool in the pan for 15 minutes before slicing.
Notes
Nutrition
