These little breads are quite good--a little sweet, and a little tangy. They also are easy to make and a great way to use up your discard and that banana that's been sitting on your counter so long that's turned brown. The breads get much of their sweetness from the banana, and they're also studded with juicy bites of pineapple. You won't need butter or eggs to make the breads. Instead, you'll need to use canola oil and flax seed, which are less expensive than butter and eggs, and some nutrition experts argue the oil and flax seeds are better for your health. The breads take minutes to mix up and air fry in about 25 minutes. If you'd like to bake the breads in a regular oven, bake them at 350 degrees for 35-45 minutes. We like the little breads for breakfast, as a snack with a cup of tea or coffee, and even as a simple dessert. Enjoy!
Air Fryer Sourdough Pineapple Banana Breads -- Makes 4 Mini Loaves
1 cup of sourdough starter/discard
1/2 cup of pineapple juice (save it from the canned pineapple)
1/3 cup of canola oil
1 large mashed banana (about 1/2 cup of puree)
1/2 cup of dark brown sugar
1 tablespoon of flax seed meal
1/2 cup of white whole-wheat flour
1/2 cup of all-purpose flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1 cup of pineapple chunks (from a can of pineapple chunks in juice)
Sugar to sprinkle, optional
Spritz 4 small, mini-loaf pans with non-stick cooking spray. In a large bowl combined the starter/discard, pineapple juice, canola oil, mashed banana, brown sugar, and flax seed meal and mix/whisk them together well. Add the flours, baking powder, and salt to the bowl and stir them into the wet ingredients until combined. Stir in the pineapple chunks gently. Divide the mixture evenly among the mini-loaf pans. You can sprinkle the top of the batter in each pan with a little sugar, if you'd like. Put two of the filled pans in your air fryer basket, put the basket in the air fryer, and air fry the loaves at 320 degrees for 20-25 minutes or until a pick inserted in a loaf comes out with no wet batter attached. Remove the loaves to cool in their pans and repeat the cooking process with the remaining batter. Let the loaves cool in their pans for 10-15 minutes before turning them out to cool completely.
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