How to Make Easy Sourdough Banana Peanut Butter Date Swirl Bread (Diabetic Friendly, No Artificial Sweeteners)

This sourdough peanut butter date swirl bread is simple to make and actually good for you! It's made with whole-grain white whole-wheat flour and sweetened with bananas and dates, not refined sugar or artificial sweeteners. Peanuts provide a good amount of protein and a nice crunch. If you're on a diabetic diet or "eating healthy" the bread is a good option--in moderation, as always. We like the bread because it tastes good! It's nutty, sweet from the dates, and has a slight sourdough tang that adds to the flavor. I like to cook the bread in the air fryer, which makes the crust crispy but not tooth shattering hard. You can bake the bread in a regular oven, if you'd prefer. We like the bread for breakfast, and it also makes a nice snack with a cup of tea or coffee or a glass of milk. Enjoy!

How to Make Easy Sourdough Banana Peanut Butter Date Swirl Bread (Diabetic Friendly, No Artificial Sweeteners)

Sourdough Banana Peanut Butter Date Swirl Bread (Diabetic Friendly) -- 2 Loaves

1 cup of sourdough starter/discard

2 tablespoons of dried milk powder

1/4 cup of canola oil

1 large egg

4 medium somewhat squishy bananas, mashed (about 2 cups)

1 cup of white whole-wheat flour

In a large bowl combine the starter/discard, dried milk powder, oil, egg, and bananas and beat them together well (I use a wooden spoon or whisk). Stir in the white whole-wheat flour until blended. Loosely cover the mixture with plastic wrap and let it sit for at least an hour. Three or four hours is fine, too, if you have things to do. When you're ready add to the mixture:

2 cups of white whole-wheat flour

2 teaspoons of salt

Stir then knead in the flour/salt, adding about 1/4 cup of additional flour as you knead to prevent the dough from being to sticky to knead. You'll need to knead the dough for 3-5 minutes. Divide the dough into two equal pieces and roll or pat each piece out into a rectangle about 8- x 12-inches. Spread half of the filling below on each rectangle, leaving about 1/2-inch of dough on each side uncovered by the filling. Roll up each rectangle, jelly-roll style, starting at a short end. Tuck the ends under and use your hands to shape the rolls into loaves. Place the dough loaves into loaf pans spritzed with non-stick cooking spray and spritz the tops of the loaves (I use recycled aluminum foil burrito pans for the loaves because the pans fit nicely in my air fryer). You can use a sharp knife to make decorative slashes on top of the loaves, if you'd like (about 1/4-inch thick). Let the loaves rise, loosely covered, until they increase in volume by about one-third.

Air Fryer: Air fry the loaves at 320 degrees for 30-35 minutes or until a deep golden brown and/or they reach an internal temperature of about 200 degrees.

Oven: Preheat the oven to 350 degrees and bake the loaves for 35-45 minutes or until golden and/or they reach an internal temperature of about 200 degrees.

Let the loaves cool in their pans a few minutes before turning them out to cool completely. The loaves will slice best after they have cooled fully.

Filling

1 cup of date puree (barely cover a cup of dates with boiling water, cool, and mash with

a fork or process the dates/water mixture in a blender or food processor)

1/2 cup of no-sugar-added peanut butter (look for the peanut butter that is "just

peanuts")

1/2 cup of chopped dry-roasted, unsalted peanuts

In a medium bowl or measure mix all of the filling ingredients well. Spread half of the filling on each portion of rolled out dough.

How to Make Easy Sourdough Banana Peanut Butter Date Swirl Bread (Diabetic Friendly, No Artificial Sweeteners)

How to Make Easy Sourdough Banana Peanut Butter Date Swirl Bread (Diabetic Friendly, No Artificial Sweeteners)