A springy, perfectly flavored banana bread that has a tight, moist crumb, and beautiful texture. This bread will be your go-to banana bread dessert recipe for years to come.
Springtime is my favorite time of year to bake. I just love having sun shining throughout my studio with a mild breeze flowing through my workspace. It really is such a beautiful thing to pop something in the oven, and sit on the couch as the sun bathes the floor. Making traditional recipes like banana bread is something that relieves my stress and provides a sense of calm.
This Kefir Banana bread is modeled after my Sour Cream Banana Bread. I really thought my go-to recipe was perfect but this one takes the cake-haha. There is just something so magical that happens when the kefir combines with the farm-fresh eggs and other ingredients.
If you too want to try this tasty loaf which comfortably makes 10 slices, be sure to scroll down to the printable recipe below. Of course, if you *really* like banana bread, you may just get a few slices–I’d know cause I have sometimes eaten a 1/4 of the loaf myself. It’s because it is just so tasty and has a yummy texture. If you love a crisp top and super moist crumb then you will appreciate this banana bread recipe without nuts. Of course, if you don’t have picky kids like myself, you can add any nut you love.
If you’re looking for ways to use your ripe bananas you might also enjoy these Pumpkin Banana Muffins, Zucchini Banana Muffins, or these Banana Oatmeal Chocolate Chip Cookies.
Banana Bread made with Kefir Ingredients
Bananas – You will need 3 small or 2 large bananas. The riper they are, the better.
Butter – One American stick of butter ( 1/4 pound) or 8 tablespoons is what this recipe requires. The butter must be at room temperature. Do not melt it or it will ruin the consistency of the bread.
Sugar – This recipe features 1 cup of granulated sugar.
Eggs – I used two, large farm-fresh eggs
Vanilla extract – You will need one teaspoon for a nice warm flavor profile.
Lifeway Kefir Original flavor – The star of the show. This added amazing moisture and structure to the bread.
All-purpose flour – You will need all-purpose flour, but you could likely use wheat flour if you prefer.
Baking soda – Just a bit helps the bread bake up perfectly.
Salt – enhances all the tasty flavors and makes them POP in this recipe.
Making Banana Bread with Kefir
Preheat the oven to get it hot and ready for baking. Always make sure your center rack is set to the center position. I always like to remind my readers just in case you might have broiled the night before.
Line your load pan with parchment paper to make it super easy to remove the loaf for cooling. You can also spray or grease your pan.
In a small bowl, whisk the flour, baking soda, and salt.
In a stand mixer fitted with the paddle attachment, or handmixer, cream butter, sugar, eggs, vanilla extract, kefir, and mashed bananas. Add in the flour, baking soda, and salt mixture; stir to combine. I prefer the stand mixer because it provides even and consistent results.
Fill parchment-lined loaf pan with batter. Bake on the center rack for 55-60 minutes. The top of the loaf with feel firm, and springy with a crack in it (for moisture to burst through). A toothpick inserted into the center of the loaf should be clean when inserted, and removed.
Allow loaf to cool for 30 minutes before slicing. I love that still slightly warm slice with a crisp little top. It is just so darn good! Enjoy!
Storing Banana Bread for Later
If you have any leftovers, my best tips for storing is as follows:
Short term – Wrap cooled bread tightly in plastic wrap and store in a cool, dry place for up to 2 days. If it is super humid where you live, you will want to store this in the fridge for up to 3 days.
Long term – I am a huge fan of my Food Saver. This gadget keeps all my food fresh, and ready to go when hunger strikes. I prefer to freeze slices, and when I want to eat them I pop them in the microwave (no plastic on them) for 30 seconds and enjoy. Vacumm packed foods last for 3 months when stored properly. They also do not get freezer burned which is a lovely thing!
More Banana Recipes to Try Today
- Hummingbird Cake
- Banana Nut Muffins
- Almond Flour Banana Muffins
- Mini Banana Cream Pies
- Avocado Banana Muffins
Banana Bread made with Kefir
Equipment
- loaf poan
- parchment paper
- large mixing bowl
- rubber spatula
- oven *oven rack adjusted to center position
Ingredients
- 1 cup mashed, ripe bananas 3 small or 2 large
- 8 tablespoons unsalted butter *at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup Lifeway Kefir Original
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350°F. and line a loaf pan with parchment paper.
- In a small bowl, whisk the flour, baking soda, and salt.
- In a stand mixer fitted with the paddle attachments, or handmixer, cream butter, sugar, eggs, vanilla extract, kefir, and mashed bananas. Add in the flour, baking soda, and salt mixture; stir to combine.
- Fill parchment-lined loaf pan with batter. Bake on the center rack for 55-60 minutes. The top of the loaf with feel firm, and springy with a crack in it (for moisture to burst through). A toothpick inserted into the center of the loaf should be clean when inserted, and removed.
- Allow loaf to cool for 30 minutes before slicing. Enjoy!
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