Banana Bread Using Milk Kefir

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June 22, 2013 by transilvanian

Bread BasketAlmost all of the quick breads you make at home, such as the zucchini, pumpkin banana bread use some kind of acidic cultured milk to make the dough rise.

The acid in the culture react with the baking soda to make your bread fluff up.

It also creates that beautiful texture of soft crumb in your gourmet bread.

Using your freshly cultured kefir in these recipes is sure to give you amazing results.

Here’s a quick banana bread recipe using your kefir:

  • 1 and 1/3 cups of sugar
  • 1/2 cup of softened butter
  • 2 whole eggs
  • 1/2 a cup of milk kefir made by your amazing grains
  • 1 and 1/4 cups of mashed bananas
  • 1 teaspoon vanilla sugar
  • 1 teaspoon baking powder
  • 2 cups of flour

Prior to mixing everything in a bowl, you and mix the flour with your milk kefir, cover with a tea-towel, and let it rest overnight.

It also gives the milk kefir to soak the flour.

Mix your sugar, butter, the eggs, banana mash and the vanilla into a bowl.

Add the flour kefir mixture and keep mixing properly.

Add the baking powder and mix until blended.

Bake in a pre-heated oven to 180 degrees Celsius for an hour, or hour and a half, depending on the size of your baking tray.


Milk Kefir Banana Bread

My Result

Need help making your kefir? Please watch my first Youtube videos about adding milk to your grains.

If you need help with straining your kefir, watch the second video about that.

For checking out my results using raw milk, check out an early post about raw milk kefir.

That includes a photo of the beautiful water buffalo cow Ravi.

Want to find out more about me: read more in my About Me page.

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