Rye flour and Sour Cream Banana Bread


I named this blog after my dog Panza. And I named my dog after the Spanish word “panza,” meaning belly or stomach. My dad used to tickle our panzas till we squealed. My grandmother’s house in New Mexico had the words “Panza llena, corazón contento” etched on a wooden beam above the front door.

When I first began to recover from eating disordered behavior, I did not know hot to feel hunger or fullness. In order to get back in touch with myself I had to literally learn to listen to my gut. After a lot of practice of tuning in to the feelings in my stomach I realized that I felt more than hunger and fullness in my belly. I felt a huge range of emotions! Like anxiety, excitement, disappointment. I read in a Geneen Roth book that buddhist monks believe that the stomach is where the soul lives. For me too, the stomach is the center of all my emotions.

When I began to truly heal from disordered eating was when I stopped giving my attention to what went on in my head and started really listening to my body and my stomach specifically.

We actually first named Panza, Lentil. But it just didn’t fit so we named her Panza. Panza is for real my baby. We are best friends, we are in love 🙂 And my panza (belly) is also my baby; I treat it like would a baby with immense love and kindness. Whether that means eating hearty salads, hamburgers, or this banana bread. Or whether that means eating till I’m kinda full or really full. Either are ok when I am listening to myself.

Panza loves food. She is THE food motivated dog if I ever met one. Once I came home from the grocery store, a bunch of bananas resting on top of one of the paper bags. Before I even got through the front door, she had snatched up a banana and eaten the whole dark thing, peel and all. Whenever I get home (even without groceries) she has to put something in her mouth (usually my shoe) to handle her excitement. So I guess the banana was as easy a thing to grab as anything. She also tried to snatch a bite of this banana bread as I was taking photos. Needless to say she loves banana bread.


This banana bread is uniquely packed with whole grains, bananas, olive oil, and sour cream. Also I make it in the blender!

Rye flour and Sour Cream Banana Bread -- adapted from Bon Appetit

1 cup whole wheat flour
1/2 cup rye flour
4 ripe bananas
2 eggs
1/2 cup sour cream
1/3 cup olive oil
1/3 cup maple syrup
1/3 cup honey
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon vanilla

Preheat oven to 350 degrees. Prepare a loaf pan by lining with foil 
or parchment.
In a blender, or in a bowl with masher, place bananas, eggs, olive oil, 
sour cream, maple syrup, honey, and vanilla. Blend or mash till smooth. 
Add in flours, baking soda, baking powder, and salt. Blend again till 
smooth and well incorporated.
Pour in to prepared loaf pan and back for 40 to 45 minutes or until well 
browned and a toothpick inserted comes out clean. 


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