Chocolate Banana Bread

Chocolate Kefir Banana Bread

Do you have some overripe bananas? This recipe is perfect for bananas that are too ripe too eat but perfect for baking. I originally found this recipe at Savory Sweet Life but decided to modify it a bit according to what I had in the kitchen. The original recipe called for sour cream and all I had on hand was plain Kefir. I substituted the sour cream with the Kefir and used unsalted butter. I also added some baking powder to the recipe as well. The result was a super delicious bread that can be eaten for breakfast or dessert. The kids will eat this up as well while getting a boost in probiotics and potassium from the bananas 🙂

Carryover Picture Books: Betty Bunny Loves Chocolate Cake, Little Bitty Bakery

 

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1 stick of unsalted butter (1/2 cup), softened to room temp.
½ cup sugar
1 egg
2 large mashed ripened bananas mashed (or 3 small bananas)
½ cup of Kefir plain yogurt (unsweetened)
1 tsp. vanilla extract

1 cup all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. of salt
2 Tbl. unsweetened cocoa powder

1 cup of chocolate chips
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1. Preheat oven to 375 degrees.

2. In a bowl, cream together butter and sugar. With an electric mixer, cream until fluffy. Add egg, mashed banana, Kefir and vanilla extract.

3. In a separate bowl, whisk flour, baking soda, baking powder, cocoa powder, and salt.

4. Gradually add dry ingredients to the butter mixture.

5. Fold in chocolate chips.

6. Pour batter into two greased mini loaf pans or one standard loaf pan.

7. Bake at 375 for about 20-25 minutes depending on the size of your pan. It will be 20-25 minutes with a mini loaf and about 45-50 minutes for a standard loaf.

8. Let cool on cooling rack. Excellent out of the oven and even better the next day.
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Chocolate Kefir Banana Bread
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