You can mix up these simple strawberry-banana breads in minutes, and they air fry in about 15 minutes. The breads are a great way to use up squishy bananas, and you can use frozen strawberries, which are easy and less expensive than fresh berries at this time of year. The breads have no refined sugar in them and get their sweetness from the fruit in the batter. Whole grains and a little coconut flour provide plenty of fiber, and walnuts add crunch and flavor as well as healthy fat, fiber, and protein. Unlike many low sugar and low fat breads, these turn out soft and moist. I think the breads have plenty of sweetness to them, but if you really, really want a sweet bread (and you aren't diabetic), you can add a couple of tablespoons of brown sugar to the batter. Yes, you can use artificial sugar or something like stevia, but I don't recommend either because they have a weird after-taste (well, they do, to me). We like slices of the bread for breakfast or with a cup of tea or coffee for a snack. Enjoy!
Air Fryer Low-Sugar Strawberry-Banana Breads -- Makes 4 Small Breads
1 1/2 cups of very, very ripe mashed banana (3-4 bananas)
1/3 cup of canola oil
2 large eggs
1/3 cup of milk
1 teaspoon of lemon juice
1/4 cup of coconut flour
3/4 cup of white whole-wheat flour
1/4 cup of quick oats
1 teaspoon of baking powder
1/4 teaspoon of salt
1/2 teaspoon of baking soda
1/2 teaspoon of cinnamon
1 cup of partially frozen strawberries, quartered
1/2 cup of chopped walnuts, preferably toasted, plus an extra 1/2 cup of nuts for the
tops of the breads, if you'd like
Spritz four mini-loaf pans with non-stick cooking spray and set them aside. In a large bowl whisk together well the mashed banana, oil, eggs, milk, and lemon juice. Add to the bowl the coconut flour, white whole-wheat flour, oats, baking powder, salt, baking soda, and cinnamon and stir the dry ingredients into the wet ingredients with a spoon until everything is moistened. Fold in the strawberries and walnuts. Divide the batter evenly among the prepared pans. Sprinkle the top of the batter with walnuts, if you'd like, and spritz the top of the batter with a little non-stick cooking spray. Air fry the batter at 320 degrees for about 15 minutes or until a pick inserted in the middle of a loaf comes out with no wet batter attached. Let the breads cool in their pans for about 10 minutes before turning them out to cool completely. The breads will slice best after they have cooled. As you can see in the photo below, someone in my house (i.e., "the hubs") couldn't wait, and the bread squished a bit, but it really did taste good! Store the breads in a cool place (like the refrigerator, or, in my case, my really, really cold sunroom!).
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