If you’ve got a couple of ripe bananas sitting on your counter, this banana bread recipe is the perfect way to use them up. With a rich, moist texture and the tangy twist of milk kefir, this loaf is elevated by a hint of cinnamon and the satisfying crunch of walnuts. It’s a cozy treat that works beautifully for breakfast, snack time, or dessert.
🍌 Ingredients:
2 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1½ teaspoons ground cinnamon
½ cup granulated sugar
½ cup brown sugar, packed
8 tablespoons (1 stick) butter, melted
2 large eggs
1½ teaspoons vanilla extract
1 cup whole milk kefir
½ cup chopped walnuts (optional but recommended)
🥣 Instructions:
Preheat your oven to 325°F (175°C). Grease a standard loaf pan or line it with parchment paper. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. In a separate bowl, combine the mashed bananas, both sugars, melted butter, eggs, vanilla, and kefir until smooth. Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix — stir until just combined. Gently fold in the chopped walnuts. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
🍽 Serving Tip:
This banana bread is delicious on its own, but for an extra treat, try toasting a slice and adding a bit of butter or cream cheese.
🧠 Fun Fact:
Adding milk kefir to baked goods not only provides a gentle tang but also helps keep your banana bread extra tender and moist thanks to its acidity and probiotics.
Each slice (assuming 8 total) is around 322 calories, packed with flavor and comforting nostalgia.
— Chandee
Dandychandee 