This simple bread is full of flavor and nutrition and includes no refined sugar. Bananas provide the primary sweetness to the bread and let the flavor of the sourdough shine through. Dried cranberries also give the bread a bit more sweetness as well as pops of flavor. The bread is soft and moist on the inside with a nice crispy crust. You don't need to knead the bread. Instead, you'll stir the very thick batter for several minutes (use a sturdy spoon) before transferring it to baking pans. I usually make the bread in the air fryer, but you also can bake it in a conventional oven. With whole grains, plenty of fiber, and protein from chopped walnuts, the bread is great if you're on a diabetic diet or want to "eat healthy" (in moderation, as always). We like slices of the bread toasted for breakfast, and you can also serve it alongside a main dish for dinner for a special treat. Enjoy!
Sourdough Banana-Cranberry Bread -- Makes 2 Loaves
1 cup of sourdough starter/discard
4 medium bananas, mashed (the riper, the better--squishy is fine!)
1/3 cup of canola oil
2 large eggs
1/4 cup of instant, non-fat dry milk powder
1 teaspoon of vanilla
2 tablespoons of milled flax seeds
1 cup of white whole-wheat flour
1/2 cup of dried cranberries
In a large bowl combine the starter/discard, mashed bananas, oil, eggs, dry milk powder, vanilla, and milled flax seeds and stir them together well until everything is combined. Stir in the white whole-wheat flour and dried cranberries until combined. Loosely cover the mixture with plastic wrap and let it sit for at least an hour. I usually let my mixture sit for 3-4 hours, and it's fine. When you're ready, add:
2 1/2 cups of white whole-wheat flour
2 teaspoons of salt
3/4 cup of chopped walnuts (preferably toasted)
Mix everything together well, then stir the thick batter well for several minutes. I use a wooden spoon and some arm muscle! Spritz two medium loaf pans (I use 8- x 4-inch pans) with non-stick cooking spray or line the pans with aluminum foil and spritz the foil with spray for easier bread removal and cleanup. Spritz the top of the batter in each pan with a little cooking spray or oil and loosely cover the batter with plastic wrap. Let the batter rise until it increases in volume by about one-third (this usually takes a couple of hours in my luke-warm kitchen).
Air Fryer: Air fry the breads at 320 degrees for 45-55 minutes or until a deep, golden brown and an instant-read thermometer registers about 190 degrees.
Oven: Preheat the oven to 350 degrees. Bake the breads for about an hour or until a deep, golden brown and an instant-read thermometer registers about 190 degrees.
Let the breads cool in their pans for about 10 minutes before removing them to cool completely. The breads will slice more easily when cool.
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