Banana bread with kefir
10 servings
105 minutes
Kefir banana bread is a cozy bake with rich flavor and soft texture. This American recipe originated from the desire not to waste overripe bananas, turning them into fragrant and sweet bread. Kefir adds a special tenderness and a slight tang that balances the sweetness of the fruit. Vanilla gives a subtle aroma, while the combination of butter and eggs makes the dough rich. This bread pairs perfectly with morning coffee or tea and can also serve as a great base for toast with nut butter. Due to its simple preparation and accessible ingredients, it is loved in many families. The finished bread is best served slightly warm when its softness and aroma are most fully revealed.
1
Grease only the bottom of the pan with vegetable oil. Preheat the oven to 180 degrees.
2
Mix sugar and butter/margarine in a large bowl. Add eggs and mix well. Add kefir, bananas, and vanillin, stirring until smooth. Add flour, baking soda, and salt, mixing again until uniform (I add flour gradually and mix salt and soda with the flour beforehand). It's convenient to do this with a mixer.
- Sugar: 1.3 glass
- Butter: 120 g
- Chicken egg (large): 2 pieces
- Bananas: 3 pieces
- Kefir: 0.5 glass
- Vanillin: 1 teaspoon
- Wheat flour: 2.5 glasss
- Salt: 1 teaspoon
- Soda: 1 teaspoon
3
Bake 2 loaves for about 60 minutes, and one for 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans.
4
Remove the bread from the molds and place it top side up on a wire rack. Cool for about 2 hours.