Whole Grain Kefir Banana Bread Recipes

WHOLE GRAIN KEFIR BANANA BREAD

Steps:

• Combine all dry ingredients together, along with chopped nuts and chocolate chips. Begin preheating the oven to 350 degrees Fahrenheit. This recipe is quick to make, so make sure that the oven is almost ready when you begin to add wet ingredients.
• If you bananas are too ripe to be eaten, great! They will make your bread great. Crush bananas into a creamy mass and begin stirring the mass into dry ingredients. Mix well, so that the consistency of the mixture is quite uniform.
• Once the oven is ready, add Kefir to the mixture and again stir well to combine. You may need to use a little less or more, depending on the amount of liquid your bananas produce. Baking soda will begin to react with the acid in Kefir right away, so work fast.
• Transfer the mix into a greased baking pan, a silicone mold, or a non-stick baking pan. For looks toss some rolled oats on top of the bread once it is leveled in the pan.
• Place the pan in the preheated oven and bake on the middle rack for about 50 to 55 minutes. Test it with a toothpick towards the end of cooking. Let it cool, cut and enjoy.

KEFIR BANANA BREAD RECIPE RECIPE

Steps:

• • If desired, 12-24 hours prior to making bread, mix the flour and kefir together. Cover and allow the flour to soak. • Preheat oven to 300 degrees. • In a large bowl, mix together the sugar, butter, vanilla, eggs, bananas and nuts. • Add the kefir and flour mixture and mix just until blended. Add the baking soda and baking powder and mix just until blended. • Pour into a greased bread pan (9" x 5"). • Bake for approximately 1.5 hours until an inserted toothpick comes out clean (exact time will vary depending on size of pan and number of pans baking at once).

WHOLE GRAIN HEALTHY BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and a 9x5 inch loaf pan.
• In a medium bowl, mix together the sugar blend, flax meal, bananas, milk, sour cream and egg whites until well blended. Combine the flour, baking soda and salt; stir into the banana mixture until moistened. Spoon into prepared loaf pan.
• Bake for 1 hour and 10 minutes in the preheated oven, or until a toothpick inserted into the crown of the loaf comes out clean.

WHOLE GRAIN BANANA COCONUT BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease 2 8x4” loaf pans or 1 9x5” loaf pan; I use cooking spray with no sticking problems; I used 2 8x4” loaf pans, and the resulting loaves were on the short side.
• In a large bowl, whisk together the whole wheat pastry flour, oat bran, soy powder, flax seeds, cornstarch, baking powder, and salt.
• Add the pecans (and optional coconut) to the dry mixture and stir to incorporate; set aside.
• In the bowl of your food processor fitted with the steel blade, place the Splenda, brown sugar, honey or barley malt syrup, butter, both kinds of lecithin, and xanthan gum; Puree together for about 2 minutes (this will help the lecithin and xanthan bind it all together).
• Add the banana, coconut milk, egg whites, and vanilla and coconut extracts to the food processor bowl, and puree again until well-blended; shake the can of coconut milk prior to opening it up so that the contents won’t be separated when you measure.
• Pour the wet ingredients into the dry ingredients, and use a rubber spatula to fold it all together; be careful not to overmix the batter or the finished product will be tough as a result of activating the gluten.
• Pour even amounts of batter into the loaf pan (s), and place in the preheated moderate oven.
• Bake until internal temperature reaches 185 degrees Fahrenheit; this took 36 minutes for 2 8x4” loaves in my oven today but will take longer in a 9x5" pan; look for a firm, lightly brown top and look for the sides to pull away from the pan (s).
• Chef notes: If you want to use your whole 14-oz can of coconut milk, triple this recipe (that's a lot o' banana bread--yay!); Also, if you want to eliminate the 1/4 cup of butter, just add an extra 1/4 cup of banana; the coconut milk, soy powder, lecithin, and flax seeds all have significant amounts of healthy fats in them so you should still end up with a moist tender bread; I haven’t tried that yet, so if you do, please inform us of the outcome in your review!

WHOLE-GRAIN BANANA BREAD

Steps:

• Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of two 8x4-inch loaf pans or one 9x5-inch loaf pan with shortening.
• In large bowl, mix sugar and margarine. Stir in eggs whites until well blended. Add bananas, yogurt and vanilla; beat until smooth. Stir in remaining ingredients except cereal just until moistened. Stir in cereal. Pour into pans.
• Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely, about 1 hour.

WHOLE GRAIN BANANA PANCAKES

Steps:

• Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk, mashed banana, oil, 1 tablespoon syrup and vanilla. Add to flour mixture; stir just until moistened., Preheat a griddle coated with cooking spray over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with sliced bananas and additional syrup.Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer containerresealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 10-15 minutes. Or, place a stack of 2pancakes on a microwave-safe plate and microwave on high until heated through, 45-60 seconds.