Banana nut bread is one for the ages. We all had it growing up, whether it was homemade or not. You see banana nut muffins in those crinkly packages at the store now, but there is simply nothing like a steaming loaf coming out of your oven. Oftentimes, even homemade recipes are filled with processed ingredients and way too much sugar.
Make it with sourdough and you can justify this delectable treat anytime. Pair it with butter (of course!!) and coffee, and you’ve got a mindful morning snack. Smear some more of that butter on in the dark of the kitchen and now it’s your bedtime snack.
Traditionally, grains were soaked or fermented. Our modern view of eating whole grains is misleading. Yes, while there are more nutrients in whole grain foods versus grains that have been processed, all grains contain an anti nutrient which inhibits the absorption of certain nutrients and minerals unless prepared properly. Phytic acid is found in all grains, and some nuts and legumes, and binds to calcium, copper, magnesium, iron, and zinc and prohibits our bodies from absorbing them (Nourishing Traditions).
When grains are soaked, sprouted or fermented, helpful organisms are able to break down most or all of the phytic acid and other nutrient inhibitors. Gluten, the main protein in wheat and some other grains is also broken down to a more easily digestible form.
Banana Nut Sourdough Bread
Making your starter using my first method works perfectly for this recipe.
1/2 cup softened butter or coconut oil (I’ve only ever used butter, FYI)
3/4 cup sugar (here’s what I use)
1 teaspoon real vanilla extract
1 1/2 cup sourdough starter
3-4 ripe, mashed bananas
1 1/2 cup flour (I like to use a lighter flour for this recipe, thus organic unbleached all-purpose)
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup walnut pieces (good with pecans too)
In glass bowl, combine butter, sugar, egg, vanilla, sourdough starter and bananas. Mix only until combined.
Combine dry ingredients, flour, salt and baking soda in small bowl. Add to wet mixture along with nuts. Again, mix only until combined.
Pour into greased (with coconut oil) bread pan and bake at 350 degrees for one hour or until a toothpick inserted into the middle comes out clean. Allow to cool before slicing.
Stored in an airtight container this keeps for about 5-6 days and then begins to get a bit dry. Spread some butter on one side and place in a hot skillet to help soften. Or do as my husband does and just dip your bread (and butter!) in your coffee!