How to Make Quick and Easy Fruit-Sweetened Sourdough Banana Blueberry Bread (No Artificial Sweeteners, Diabetic Friendly)
- Leigh
- 2h
- 2 min read
This bread is good and simple to make, especially on those days when you need to feed your starter but don't have time to go through the full sourdough process. The bread is sweetened with fruit, not artificial or heavily processed "natural sweeteners." You'll taste the bananas and blueberries, which also keep the bread moist. With whole-grains for fiber and walnuts to provide extra protein, the bread (in moderation, as always), is less likely than many options to cause blood sugar spikes and is great if you're on a diabetic diet or want to "eat healthy." We like the bread for breakfast, and it's also good for snacks with a little nut butter or alongside a simple dinner. Enjoy!
Quick and Easy Fruit-Sweetened Sourdough Banana Blueberry Bread (Diabetic Friendly) -- Makes 2 Loaves
1 cup of sourdough starter/discard
3 very ripe bananas (mushy is fine!), mashed
1/2 cup of canola oil
1/4 cup of milk
2 tablespoons of ground/milled flax seeds
1 teaspoon of vanilla
1 cup of white whole-wheat flour
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
3/4 cup of chopped, pitted dates
1 cup of chopped toasted walnuts
1 cup of blueberries (frozen is fine)
Spritz two loaf pans (I use 8- x 4-inch pans) with non-stick cooking spray (if you'd like to ensure that the breads come out easily, you also can line the bottoms of the pans with a piece of baking parchment). Set the prepared pans aside. In a large bowl whisk together well the starter/discard, bananas, oil, milk, flax seeds, and vanilla. Add to the bowl the flour, baking powder, salt, and cinnamon and stir them in until combined. Add the chopped dates, walnuts, and blueberries and fold them into the batter. The mixture will be quite thick. Divide it evenly between the two pans.
Air Fryer: Air fry the breads at 320 degrees for about 35 minutes or until a pick inserted in the center of a loaf comes out with no wet batter attached. Let the breads cool in their pans for 10-15 minutes before turning the loaves out to cool completely.
Oven: Preheat the oven to 350 degrees. Bake the loaves for 35-45 minutes or until a pick inserted in the center of a loaf comes out with no wet batter attached. Let the breads cool in their pans for 10-15 minutes before turning the loaves out to cool completely.
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