Banana & Pear Buckwheat Sourdough Bread
Gluten-free sourdough bread recipe, with naturally sweet mix of bananas, pears, and honey! Perfect with breakfast, a warm snack, or a healthy dessert.
Equipment
- 1 9x5-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
Perfect addition to a healthy breakfast, a comfy cozy snack, or an evening dessert with some extra honey
Nutrition
Serving: 1gCalories: 190kcalCarbohydrates: 29gProtein: 20gFat: 8.35gSaturated Fat: 1.4gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 5.4gCholesterol: 46.5mgSodium: 196.56mgPotassium: 207.62mgFiber: 2.68gSugar: 16.65gVitamin A: 85.38IUVitamin C: 4.54mgCalcium: 48.62mgIron: 0.59mg
Tried this recipe?Let us know how it was!