Banana Bread with Tangy Kefir

Cook Time 1 hour 15 minutes

Servings 8


2 very ripe bananas

¼ cup natural or lactose-free kefir

100g unsalted butter (softened)

2 large eggs

1 lemon

140g light brown sugar

140g plain flour

1 ½ tsp baking powder

1 tsp cinnamon

1 tsp ginger

For the Banana topping

1 banana

½ lemon, juiced


Preheat oven to 180C and grease and line a medium-sized loaf tin with baking paper.

Using your mixer or hand whisk, cream the sugar and butter together until light and fluffy then add the eggs one by one, whisking in to combine.

Mash the bananas using a fork and add them to the mixing bowl along with the kefir.

Sift the flour, baking powder and spices into the wet ingredients and fold in gently – just enough to mix the ingredients in.

Pour the batter into the tin and top with the banana (sliced in ½ lengthways). Press them lightly in and squeeze a little lemon juice and sprinkle a little sugar onto the bananas to prevent browning.

Bake for 45 mins – 1 hour until an inserted skewer comes out clean. Leave to cool slightly, it's great served warm, cold or toasted.


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