This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

One of my kids doesn’t care to eat fresh peeled bananas but they will eat them other ways, like in smoothies or popsicles but they love these banana chips. Sometimes, you just want something crunchy. Well, these banana chips are just the ticket. I always struggled to make my banana chips more crunchy and chip like. A fruit leather banana slice is okay but its just not as good without the crunch. So, look no further, I have figured out the best way to get crunchy banana chips without cooking them for 12 – 24 hours with constant check-ins and flipping or rotating them. 

​Why You Will Love This Dehydrator Banana Chips Recipe

Homemade banana chips are a great way to use up some extra bananas and eliminate food waste. Dehydrated fruit, like bananas helps to make your food last so much longer then if they were sitting on your counter or in your fridge. They are great for taking on trips for a quick and easy snack or using in recipes. You can make them chewy or crunchy, though the chewy version won’t last as long as one that is crunchy. They are just an overall great snack.

What are the Best Bananas for Crispy Dehydrator Banana Chips Recipe

You want fresh bananas that are firm but you don’t want any green. To get the most sweetness out of them you want them to be yellow with some small brown spots. When you slice the banana they should be pretty firm but if they start to mush and not hold their shape completely, they are too ripe. So, no brown bananas here, save those overripe bananas for some banana bread or smoothies. Having some brown spots means that the banana has started to form some sweetness.

How Thick Should the Bananas be

Ideally you want pretty thin slices, at most, a 1/4 inch thick. You can make them thicker, it will just take them longer to completely dry out. I find best results to get them crispy is to slice bananas a 1/4 inch thick or thinner. 

Do I Have to Use a Lemon Juice Mixture

This part is optional, it’s only to keep their light color so they don’t turn brown during the dehydrating process. I don’t find it changes the flavor at all, they still have that great banana flavor. Some recipes call for Fruit Fresh or Citric acid which can be used instead of the lemon juice. I find I tend to have lemon juice on hand already for making things like homemade mayonnaise. 

How Many Bananas do I Need for Banana Chips

To fill 2 trays in my Excalibur dehydrator it took 5 medium bananas. I was able to fill a pint wide mouth mason jar from the two trays. 

What do I Need to Make Dehydrator Banana Chips Recipe

• ​Bananas
• A dehydrator, preferably one that has an adjustable temperature.
• Lemon Juice 
• Filtered Water
• A Basting/Pastry Brush

How to make this Dehydrator Banana Chips Recipe

First, you want to make your lemon juice mixture and get your pastry or basting brush.

Gather your bananas, remove the peels and discard in your compost and slice the bananas 1/4 inch slices or thinner.

Lay out the sliced bananas on the dehydrator trays in a single layer so that they have space in between each slice. 

Brush the top of each slice of banana with the lemon juice mixture and then flip and brush the mixture do the other side as well.

​Add the trays to the dehydrator

Set the temperature for 160 degrees F and set the time for 10 hours.

Check them for doneness, add more time if needed.

Notes: 

You may need to replenish your lemon juice mixture if your doing a large quantity of bananas. I had some left over after adding 5 bananas to my dehydrator.

I find that the higher temperature is best to make them crispy. I have done lower temperatures in the 130 range and it’s just not high enough. Then running it for a longer period of time still didn’t make them crunchy.

I checked my banana slices at 8 hours and they were still not done. They were at the fruit leather texture.

I do not recommend soaking your banana slices in the juice mixture. This can make them soggy, so their too moist to be able to dry out enough, this goes back to the over ripe banana texture.

Get the banana chips into an airtight container as soon as they are done and cooled. This will keep them from starting to get soft.

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SHOP THIS POST

• Excalibur Dehydrator
• Silicone Basting Brush
• Berky Water Filter
• Organic Lemon Juice

Frequently asked questions

How to tell when my dehydrated bananas are done

If your looking for chewy dehydrated bananas they will be very thin but still bendable. They will have a chewy texture similar to fruit leather.

If you want them to be crunchy, they will be very thin but not bendable. If you bend them they should snap in half and have a crunchy texture like a potato chip. 

Why are my dehydrated bananas not crispy

There are a few common reasons that could be the cause if your bananas are still chewy. 

Firstly, they could have been on the thicker side so they may need to be dehydrated longer. 

If your temperature is not high enough which would mean they need a longer timeframe in the dehydrator.  

The banana could have been too overripe and too soft, so they may not work for a crunchy banana chip. These would be better used for baking.

They could be over crowed on the trays. If there is not enough air flow between each banana slice it can prevent them from drying out completely.

If you are lining your dehydrator trays with parchment paper or a plastic lining they won’t get crunchy and will be chewy. They need the air flow to the bottom of the slices to completely dry.

​Other ways to make banana chips

I have not personally tried another method other thana dehydrator but I know others have had success making banana chips in the oven. If using the oven you will want to use a baking sheet and line it with parchment paper to keep the bananas from sticking to the baking tray. You then want to set the oven on its lowest temperature. It may not be able to go down to 160 degrees F, so check them often for their doneness.

I have also seen recipes using an air fryer. I don’t know how crispy they can get in either but I’d think with the right temperature and a long enough cooking time that you should be able to achieve crispy banana slices. 

How to Store Banana Chips

Bananas chips can last for months if stored in an airtight container. A great long term storage would be to store them in mason jars and vacuum seal the jar to keep them airtight. This method can make them last a year or more in glass jars. You can also freeze them in an airtight container.

My favorite way to store banana chips are in mason jars. You can also use ziploc bags or a plastic container with a tight fitting lid. No matter the method you choose, make sure there is no excess moisture in the container. If you see any signs of it the banana slices were done dehydrated long enough and need to go back for a longer period of time. If you don’t plan to keep them around long enough and want to use them right away in a recipe that is fine. Though for longer storage of them, to keep them from molding, you want them to be very dry, unless you plan to freeze them long term.

Different ways to use Banana Chips 

You can add them to ice cream or your favorite trail mix. You could also run the crunchy banana chips though a blender and make it into a powder. This can then be used in so many ways, add it to smoothies, yogurt or oatmeal or mix it in a protein shake.

Other Recipes You May Like

2-Ingredient Animal Based Pancakes – Dairy Free

Naturally Leavened Sourdough Banana Bread

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Crispy Dehydrator Banana Chips Recipe

Yield: 1 Pint

Prep Time: 10 minutes

Cook Time: 10 hours

Total Time: 10 hours 10 minutes

Learn how to make these Crispy Dehydrator Banana Chips Recipe. It's a simple recipe that you can throw together real quick. They are a sweet and healthy snack that can be a bit addictive. You might go bananas!

Print

Ingredients

• 5 Bananas
• 1 tablespoon Lemon Juice 
• 4 tablespoons Filtered Water

Instructions

1. First, you want to make your lemon juice mixture and get your pastry or basting brush.
2. Gather your bananas, remove the peels and discard in your compost and slice the bananas 1/4 inch slices or thinner.
3. Lay out the sliced bananas on the dehydrator trays in a single layer so that they have space in between each slice. 
4. Brush the top of each slice of banana with the lemon juice mixture and then flip and brush the mixture do the other side as well.
5. ​Add the trays to the dehydrator
6. Set the temperature for 160 degrees F and set the time for 10 hours.

Notes

• You may need to replenish your lemon juice mixture if your doing a large quantity of bananas. I had some left over after adding 5 bananas to my dehydrator.

• I find that the higher temperature is best to make them crispy. I have done lower temperatures in the 130 range and it's just not high enough. Then running it for a longer period of time still didn't make them crunchy.

• I checked my banana slices at 8 hours and they were still not done. They were at the fruit leather texture.
• I do not recommend soaking your banana slices in the juice mixture. This can make them soggy, so their too moist to be able to dry out enough, this goes back to the over ripe banana texture.
• Get the banana chips into an airtight container as soon as they are done and cooled. This will keep them from starting to get soft.

Storage

Bananas chips can last for months if stored in an airtight container. A great long term storage would be to store them in mason jars and vacuum seal the jar to keep them airtight. This method can make them last a year or more in glass jars. You can also freeze them in an airtight container.

My favorite way to store banana chips are in mason jars. You can also use Ziploc bags or a plastic container with a tight fitting lid. No matter the method you choose, make sure there is no excess moisture in the container. If you see any signs of it the banana slices were done dehydrated long enough and need to go back for a longer period of time. If you don't plan to keep them around long enough and want to use them right away in a recipe that is fine. Though for longer storage of them, to keep them from molding, you want them to be very dry, unless you plan to freeze them long term.

Nutrition Information:

Serving Size: 3/4 cup
Amount Per Serving: Calories: 22.80Total Fat: 1gSaturated Fat: 0.222gUnsaturated Fat: 0.145gSodium: 2mgCarbohydrates: 45.27gFiber: 5.1gSugar: 24.18gProtein: 2.16g

Nutrition information isn't always accurate, especially calories.

The post How to Make CRISPY Dehydrator Banana Chips Recipe appeared first on Natural Living Homestead.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

These are definatly not a replacement for your traditional pancake that use some kind of flour. They are a healthy recipe when you are limited on what you can eat on a carnivore/animal based diet. I know after eating only meat and then finally getting to add fruit back into your diet, these are a great high protein meal to have. To be able to add a different texture to your already limited diet, this is a delicious and easy two-ingredient recipe to have. 

To describe what these taste like would be similar to the middle of a piece of French Toast. These are much lighter pancakes then other pancake recipes and yes they do taste like bananas, but if you like bananas these are a delicious treat. You may think these would just turn out to be like a scrambled egg but the banana gives it more consistency and some sweetness. Make them even better with a little bit of honey or maple syrup on top. If your keeping the sweet content low, you can slather it with some pasture raised butter. Yum!

Other variations for 2-ingredient Animal Based Pancakes

There are other recipes like keto cream cheese pancakes that call for eggs and cream cheese or cottage cheese. I’m makes delicious pancakes. You could sub out the banana for 1/4 cup of cream cheese or cottage cheese.

Add ins for 2-ingredient Animal Based banana egg pancakes

If your not very restrictive on this diet or maybe you want a good beginner food for your toddler. These pancakes are great for them when they are starting out on solid food. Here are some add ins that you or your toddler may like.

• 1 tbsp Honey or Maple Syrup
• 1 tbsp cocoa powder (unsweetened)
• 1/8 teaspoon of baking powder for a fluffier pancake
• 1/4 teaspoon of vanilla extract
• A pinch of salt
• Top them with some fresh fruit
• Mash up some fruit and mix it in the mixture a little bit for different flavors.
• Add a small amount of peanut butter.

How to make 2-ingredient pancakes

• Heat your cast iron pan in between medium and low heat. 

• Remove the peel from one ripe banana and crack 2 large eggs adding it all to a blender and blend until smooth.

• Add your add ins or flavorings if you choose like a little bit of vanilla and cocoa powder. 
• Once your pan is hot, add a little butter to the pan.

• If you want to add some fresh fruit like blueberries, add them quick to your pan first or cut them up into half or quarters and add it on top of the pancake before you flip.
• To your hot pan, add a small amount of mixture to your pan. Add about 1-2 tablespoons at a time.

• Allow them to cook for 1-2 minutes on the first side. wait until the top has set before you flip. 
• Gently peek under it and see if its a nice golden color and gently flip it and let it cook on the second side for another 1-2 minutes. 

• I prefer to add the cooked pancakes to a plate and cover to keep warm until I have cooked the rest of the mixture.
• Add your favorite topping(s).
• Serve and Enjoy!

Notes on how to make 2-ingredient banana pancakes

• I like to mix the banana and eggs in a blender to make sure it is well blended and smooth. I prefer the smooth texture of the pancake rather then lumpy from the bananas and it mixes the egg white in well.
• If you don’t have a blender or want less dishes, mash one banana in a shallow bowl and then mix in the eggs
• Make small pancakes that are 3-4 inches around. Make them too big and they may not flip well and fall apart.
• Before you flip, allow the top to set. This will help keep the pancakes from falling apart when you flip them.
• Take a small peek at the underside of the pancake before you flip – you want them to be a nice golden brown color.
• If you are unable to use butter, use a healthy fat alternative, like coconut oil or lard.
• Don’t use a spatula that is too thick. You’ll find that a nice thin stainless steel spatula will work the best, especially on a cast iron pan. I’m not a fan of using plastic spatulas on a cast iron pan as I’ve had them start to melt on the pan as I’m flipping the food. No, thank you.
• I like using cast iron pans for the best non-stick pan. Food just doesn’t stick with these unlike other pans. Then other “non-stick pans” are coated with Teflon and I don’t want to get that in my food then my families or my body. 
• If you make a double batch of this recipe or you want to get them cooked faster, I like to use more then once cast iron skillet to get the job done sooner. 

Storage

I like to make extra to keep in the fridge for a quick snack for my toddler or quickly add it to the toaster oven to warm it up real quick for part of their breakfast.

These will last in the fridge for up to a week. You could also store them in the freezer for 3-6 months. This is a great option if you have a bunch of bananas that need to get used up and you don’t want to just have a whole banana sitting in a bag in the freezer. This turns it into a quick snack or meal.

If you choose to freeze them for longer storage, here’s what I recommend: 

• Put some parchment paper on a cookie sheet and put the pancakes on, being carful not to overlap the pancakes.
• Put the cookie sheet in your freezer until they are frozen, a couple hours should be plenty of time.
• Once the pancakes are frozen, gently peel them off of the parchment paper and add them to a freezer bag.

Products I Mentioned

I use a Ninja Blender with the smoothie cup attachment

Stainless Steel Spatula

Lodge Cast Iron Pan

Stainless Steel Baking Pan

Other Recipes You May Like

How to Make Milk Kefir – this is a great way to use up extra bananas. Toss them in a blender with some fruit and milk kefir and you have a delicious smoothie that’s full of probiotics. A great quick breakfast if your on the go or to tide you over until your next meal.

Raw Milk Greek Yogurt – In the Instant Pot – another probiotic rich food you can add to the side or on top of your pancakes. Make a bowl of it, add some fruit and slice some bananas and a touch of honey, delicious!

Instant Pot Applesauce – No Peeling – this is another great breakfast side or add in to your pancakes. Even goes great with your chicken or pork chop dinner.

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Show your support and appreciation. If you made this recipe and loved it, give it a 5 star review and leave a comment. Follow me on Instagram @naturalliving.homestead then tag me in a photo of your amazing creation! Thank you!

2-Ingredient Animal Based Pancakes - Dairy Free

Yield: 16

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

2-Ingredient Animal Based pancakes are a simple and easy recipe for breakfast that you can make if your on an animal based diet. These are dairy free, so if you have dairy sensitivities, these are for you. They are quick to mix up with simple ingredients with many different variations/add ins sure to please anyone.

Print

Ingredients

• 2 eggs
• 1 banana
• butter or other natural fat for cooking

Instructions

1. Heat your cast iron pan in between medium and low heat. 
2. Remove the peel from one ripe banana and crack 2 large eggs adding it all to a blender and blend until smooth.
3. Add your add ins or flavorings if you choose like a little bit of vanilla and cocoa powder. 
4. Once your pan is hot, add a little butter to the pan.
5. If you want to add some fresh fruit like blueberries, add them quick to your pan first or cut them up into half or quarters and add it on top of the pancake before you flip.
6. To your hot pan, add a small amount of mixture to your pan. Add about 1-2 tablespoons at a time.
7. Allow them to cook for 1-2 minutes on the first side. wait until the top has set before you flip. 
8. Gently peek under it and see if its a nice golden color and gently flip it and let it cook on the second side for another 1-2 minutes.
9. I prefer to add the cooked pancakes to a plate and cover to keep warm until I have cooked the rest of the mixture.
10. Add your favorite topping(s).
11. Serve and Enjoy!

Notes

I like to mix the banana and eggs in a blender to make sure it is well blended and smooth. I prefer the smooth texture of the pancake rather then lumpy from the bananas and it mixes the egg white in well.

If you don't have a blender or want less dishes, mash one banana in a shallow bowl and then mix in the eggs

Make small pancakes that are 3-4 inches around. Make them too big and they may not flip well and fall apart.

Before you flip, allow the top to set. This will help keep the pancakes from falling apart when you flip them.

Take a small peek at the underside of the pancake before you flip - you want them to be a nice golden brown color.

If you are unable to use butter, use a healthy fat alternative, like coconut oil or lard.

Don't use a spatula that is too thick. You'll find that a nice thin stainless steel spatula will work the best, especially on a cast iron pan. I'm not a fan of using plastic spatulas on a cast iron pan as I've had them start to melt on the pan as I'm flipping the food. No, thank you.

I like using cast iron pans for the best non-stick pan. Food just doesn't stick with these unlike other pans. Then other "non-stick pans" are coated with Teflon and I don't want to get that in my food then my families or my body. 

If you make a double batch of this recipe or you want to get them cooked faster, I like to use more then once cast iron skillet to get the job done sooner.

Nutrition Information:

Amount Per Serving: Calories: 29.93Total Fat: 8.76gSaturated Fat: 2.883gTrans Fat: 0.033gUnsaturated Fat: 1.768gCholesterol: 327mgSodium: 126mgCarbohydrates: 27.58gFiber: 3.1gSugar: 14.76gProtein: 12.34g

The post 2-Ingredient Animal Based Pancakes – Dairy Free appeared first on Natural Living Homestead.

This naturally leavened sourdough banana bread is a long ferment sweet bread. I wanted to make a banana bread that’s made with a natural sweetener and long fermented to make it more tolerable for those that are gluten sensitive. Another great aspect is this bread rises naturally and no baking powder or baking soda is needed.

Why we love Naturally Leavened Sourdough Banana Bread

My husband absolutely loves banana bread. Sadly, I never made it much until the last few months. When I did start making it again I wanted to make it with sourdough. Everyone seems to love it. I know I really like it.

I have always loved banana bread topped with cream cheese. My husband prefers it plain. But how good does sweet banana bread, warmed a bit in the toaster oven and smothered with cream cheese? Delish!

Once again this makes my list for a quick little pre-breakfast snack. Just like the peanut butter no-bake oatmeal cookies. I’ll leave a link for those cookies HERE.

To Long Ferment or To Not

I choose to ferment it for a long time because I believe it helps me handle the flour better. For years, I’ve had some issues and since switching everything that I make to a long ferment with sourdough, things are getting better.

Another reason is that there is a health benefit from using sourdough in our food. Though the probiotics don’t survive the baking process you still have the healthy bacteria left from the lactic acid from the fermentation.

By allowing the bread to naturally leaven this makes sure that the phytic acid is being broken down so that our body can easily process these modern day grains. Your body will also get more nutrients from the grain itself like zinc and iron.

Lastly, the third reason is because I wanted the bread to naturally rise. I did not want to use any more processed ingredients then I had to.

So I decided not to use any baking soda or baking powder. I wanted to use the natural yeast in the sourdough to make it rise. I also like the idea of having less ingredients to add and keep this sweet bread as healthy and natural as possible.

If you choose not to long ferment that is fine as well. You will still get the sourdough taste and some of the health benefits from the sourdough starter.

Though you will want to add baking powder and baking soda. I have not tested the amounts needed for these with this recipe but 1 tsp each should do the trick.

Naturally Sweetened

Once again I used honey as a sweetener for this banana bread. I am slowly trying to move away from using processed sugar. Natural sweeteners like honey are slowly digested making you feel full longer. It also keeps your metabolism stable unlike processed sugar.

Very Ripe Bananas

When ever I make banana bread I always use the ripest bananas I can find. The more brown spots the better! This is best because as the banana ages the starch in the flesh of the banana starts to break down and it then converts into sugar. What I have always done is when my bananas a too brown for fresh eating I put them in the freezer to save for future banana bread. When it comes time to use them I just pull them out to thaw on a plate. Another good bonus is this will add some extra sweetness to your bread.

How to make Naturally Leavened Sourdough Banana Bread

Ingredients

• 2 cups all-purpose flour
• pinch of salt (I use pink Himalayan salt)
• 2 tsp cinnamon
• 3 bananas (as ripe as you can get them)
• 1 egg
• 1 tsp vanilla
• 3/4 cup honey
• 1/2 cup melted coconut oil
• 1 cup fed and bubbly sourdough starter

First thing you will need is fed and bubbly sourdough starter. I usually feed mine in the evening the day before I want to make the bread and I let the starter ferment for about 12 hours or more.

After the 12 – 24 hours, begin to prepare the banana bread.

In a large bowl add your flour, salt and cinnamon. Mix well together.

In a smaller bowl add the bananas and egg and mash those together well.

Then add the vanilla, honey and coconut oil and mix well.

Lastly, add 1 cup of the sourdough starter and fold it in. I find that it’s better to add the starter in last and fold it in. It seems to make the bread rise the most doing it this way.

Grease your bread pan with coconut oil all over and completely up the sides. If given warm enough temperatures, the dough should at least double in size.

Cover with a tea towel, cheese cloth or large cloth napkin.

Place in a warm spot for at least 12 hours. I placed mine in my oven with the oven light on. Depending on the temperature in the house I may leave the oven door open a crack so it didn’t rise too quickly. Since I typically make this in the evening, I don’t want it to rise too fast and I can then bake it when I get up in the morning.

Once your bread has doubled in size preheat your oven to 350 degrees.

Bake for 35 to 45 minutes.

Note: Depending on how much the bread rose the baking time may vary. If it rose to the top of the bread pan it may take closer to 45 minutes. Once its been in there for about 30 to 35 minutes, check the center with a knife to see if it comes out clean.

Tip: If you would like your bread sooner you could place it in a casserole dish (8×8) prepared the same way. This will allow it to bake a bit faster since it’s not as thick.

Once your bread is done baking, let it cool in the pan for a bit.

Then with a knife loosen up the sides of the bread from the pan and it should slide right out.

You can let it cool a bit before you cut into it. This will help to keep the bread from squishing as you cut it. I usually can’t wait long enough before I break into it.

Show your support and appreciation. If you made this recipe and loved it, give it a 5 star review and follow me on Instagram @naturalliving.homestead then tag me in a photo of your tasty treat!

Naturally Leavened Sourdough Banana Bread

Yield: 1 Loaf

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 12 hours

Total Time: 12 hours 55 minutes

Long fermented sourdough banana bread has a hint of cinnamon, a touch of sweetness and moist within.

Print

Ingredients

• 2 cups all-purpose flour
• pinch of salt (I use pink Himalayan salt)
• 2 tsp cinnamon
• 3 bananas (as ripe as you can get them)
• 1 egg
• 1 tsp vanilla
• 3/4 cup honey
• 1/2 cup melted coconut oil
• 1 cup fed and bubbly sourdough starter

Instructions

1. First thing you will need is fed and bubbly sourdough starter. I usually feed mine in the evening the day before I want to make the bread and I let the starter ferment for about 12 hours or more.
2. After the 12 - 24 hours, begin to prepare the banana bread.
3. In a large bowl add your flour, salt and cinnamon. Mix well together.
4. In a smaller bowl add the bananas and egg and mash those together well.
5. Then add the vanilla, honey and coconut oil and mix well.
6. Lastly, add 1 cup of the sourdough starter and fold it in. I find that it's better to add the starter in last and fold it in. It seems to make the bread rise the most doing it this way.
7. Grease your bread pan with coconut oil all over and completely up the sides. If given warm enough temperatures, the dough should at least double in size.
8. Cover with a tea towel, cheese cloth or large cloth napkin.
9. Place in a warm spot for at least 12 hours. I placed mine in my oven with the oven light on. Depending on the temperature in the house I may leave the oven door open a crack so it didn't rise too quickly. Since I typically make this in the evening, I don't want it to rise too fast and I can then bake it when I get up in the morning.
10. Once your bread has doubled in size preheat your oven to 350° degrees.
11. Bake for 35 to 45 minutes.
12. Once your bread is done baking, let it cool in the pan for a bit.
13. Then with a knife loosen up the sides of the bread from the pan and it should slide right out.
14. You can let it cool a bit before you cut into it. This will help to keep the bread from squishing as you cut it. I usually can't wait long enough before I break into it.

Notes

Note: Depending on how much the bread rose the baking time may vary. If it rose to the top of the bread pan it may take closer to 45 minutes. Once its been in there for about 30 to 35 minutes, check the center with a knife to see if it comes out clean.

Tip: If you would like your bread sooner you could place it in a casserole dish (8"x8") prepared the same way. This will allow it to bake a bit faster since it's not as thick.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 479.5Total Fat: 10.3gSaturated Fat: 8.1gUnsaturated Fat: 0.4gCholesterol: 14mgSodium: 21.6mgCarbohydrates: 88.2gFiber: 3.3gSugar: 21.4gProtein: 9.5g

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The post Naturally Leavened Sourdough Banana Bread appeared first on Natural Living Homestead.