This easy bread is crispy on the outside and soft and moist on the inside. It's full of peanut flavor and loaded with protein. The bananas keep the bread moist and tame a bit of the sourdough tang without the need for adding refined sugar. Rather than using commercial peanut butter, I process dry-roasted peanuts in the food processor (which is less expensive), but you can certainly use commercial peanut butter--just opt for one without added sugar (i.e., it's just peanuts), if you're diabetic. I like to make the bread in the air fryer, which yields a great, crispy crust, but you can bake the bread in a regular oven, too. The bread is great "as is" for sandwiches (peanut butter on peanut butter!), or toast it and add the jelly or jam of your choice. Enjoy!
Sourdough Very "Peanutty" Peanut Butter and Banana Bread (Diabetic Friendly) --
Makes 2 Loaves
1 cup of sourdough starter/discard
1 tablespoon of milled flax seeds
1/2 cup of milk
1/3 cup of canola oil
3 small very ripe bananas, mashed (about 1 1/4 cup of pulp)
1 cup of unsalted, dry roasted peanuts, processed to peanut butter in a food processor
(it takes about 2 minutes), or use 3/4 cup of commercial peanut butter
1/2 cup of unsalted, dry roasted peanuts, coarsely chopped
1 cup of white whole-wheat flour
In a large bowl combine the starter/discard, milled flax seeds, milk, canola oil, mashed bananas, peanut butter, and chopped peanuts. Mix everything until well blended and then stir in the white whole-wheat flour until combined. Let the mixture sit, loosely covered with plastic wrap, for at least an hour. When you're ready, add:
1 1/2 cups of white whole-wheat flour
1 1/4 teaspoons of salt
Mix in, then knead in the flour and salt, kneading the mixture for 3-5 minutes and adding about 1/4 cup of additional flour, as necessary, to keep the dough from being too sticky to knead. Divide the dough into two equal pieces and form two soft-ball size loaves. Spritz two 6-inch round cake pans with non-stick cooking spray and place the loaves in the pans. You can score or make designs on the tops of the loaves, if you like. Spritz the tops of the loaves with a little canola oil or non-stick cooking spray and loosely cover them with plastic wrap. Let the loaves rise until they increase in size by about one-third.
Air Fryer: Air fry the loaves at 320 degrees for 35-40 minutes or until a deep golden brown and they reach an internal temperature of about 190-200 degrees.
Oven: Preheat the oven to 350 degrees and bake the loaves for 40-45 minutes or until a deep golden brown and they reach an internal temperature of about 190-200 degrees.
Let the loaves cool completely before slicing them.
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