This one of my new favorite breads as it's full of flavor, soft, moist, and easy to make. The bread also is incredibly nutritious and good if you're on a diabetic diet. A hefty amount of banana puree sweetens the bread and adds moisture, so the bread needs no extra refined sugar or artificial sweeteners. Oats, flax seed meal, and white whole-wheat flour contribute plenty of whole-grain fiber to the bread, and chopped walnuts provide extra protein as well as flavor and crunch. I air fry the breads in 6-inch round pans, or you can bake the breads at 350 degrees for about an hour or until a thermometer inserted in the thickest part of a loaf reads about 200 degrees. The bread is great for breakfast, toasted, and it's also great with soups and salads. I like the bread as a snack with a bit of cheese and a cup of tea. Enjoy!
Low Sugar, No Knead Sourdough Banana Oat Maple Bread -- Makes 2 Loaves
1/2 cup of quick oats
1 cup of boiling water
5 medium bananas, mashed (the riper the better)
1 cup of sourdough starter/discard
1 large egg
1/4 cup of canola oil
1/2 teaspoon of maple extract
2 tablespoons of milled or ground flax seeds (meal)
1 cup of white whole-wheat flour
Stir the boiling water into the oats and let the mixture sit until just warm. In a large bowl mix together the oat/water mixture, the bananas, the starter/discard, egg, oil, maple, extract, and ground flax seeds until everything is well combined. Stir in the flour until combined and let the mixture sit, loosely covered, for at least an hour. Four or five hours is fine, too, not to worry, if you're busy. To the first mixture add:
1 1/2 cups of white whole-wheat flour
1 1/2 teaspoons of salt
1 teaspoon of cinnamon
1 cup of chopped walnuts
Stir the additional flour, salt, cinnamon, and walnuts into the first mixture until well combined. With a stiff spoon--I use a wooden spoon--stir the mixture for a few minutes. The mixture will be wet but stiff, so you may need a little muscle (but not a mixer!). Line two 6-inch pans with parchment paper and/or spray the pans with non-stick cooking spray. Divide the batter evenly between the two pans. Sprinkle the top of the batter in each pan with a tablespoon or so of oats, then spritz the top of the batter in each pan with a little oil or non-stick cooking spray. Loosely cover the batter and let it rise until it just crests the top of the pans. Air fry the batter at 320 degrees for 35-40 minutes or until the breads reach an internal temperature of about 200 degrees. Let the breads cool in their pans for 10-15 minutes before removing them to cool completely. The breads will slice best after they have cooled completely.
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