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–+ servings

Kefir banana bread

Prep Time 15 minutes
Cook Time 1 hour
Cooling 30 minutes
Total Time 1 hour 45 minutes
Servings 10 slices
Print the recipe

Ingredients

  • 230 g ripe banana About 2 medium bananas; weigh after peeling and mash with a fork.
  • 120 g unsalted butter Softened at room temperature, not melted.
  • 200 g granulated sugar
  • 2 eggs Use large eggs.
  • 1 tsp vanilla extract
  • 120 g plain milk kefir Use milk kefir without draining off the whey.
  • 180 g all-purpose flour
  • 1 tsp baking soda Food-grade.
  • 1 pinch salt

You will need

  • Oven
  • 23 × 13 cm loaf tin
  • Baking paper
  • Foil
  • Mixing bowls
  • Electric hand mixer
  • Fork and spatula
  • Kitchen scale and measuring spoons
  • Measuring jug
  • Skewer

Instructions

  • Preheat the oven to 175°C (350°F), with the rack in the middle.
  • Line the loaf tin with baking paper.
  • Stir the flour, baking soda and salt together in a bowl.
  • Beat the softened butter and sugar together until pale and fluffy.
  • Beat in the eggs one at a time, mixing well after each addition.
  • Mix in the mashed banana, kefir and vanilla until combined.
  • Gently fold in the flour mixture with a spatula, stopping when no dry flour remains.
  • Pour the batter into the lined tin.
  • Bake for 55–60 minutes. If the top darkens too quickly, cover it loosely with foil. Check the centre with a skewer. If it comes out with wet batter, keep baking until the skewer is clean or carries only a few moist crumbs.
  • Cool in the tin for 30 minutes, then lift the loaf out using the baking paper and slice.

Storage and safety

Let the loaf cool completely, then wrap well and refrigerate for up to 3 days. For longer storage, wrap slices individually and freeze. Do not taste the raw batter: it contains uncooked eggs and flour.