Kernza and banana bread are a perfect match. Every standout quality of Kernza flour shines here, and the recipe itself couldn't be simpler — no stand mixer, no fussy butter temperatures. Just mix, pour, and bake.
Kernza® Banana Bread
Servings
One standard loaf
Prep Time
20
An easy, one-bowl banana bread where Kernza flour's nutty warmth perfectly complements ripe bananas and brown sugar.Author: Joe Kaplan
Ingredients
-
2 Cups (200g, 7.0oz.) Kernza Flour
- They should be very spotty with possibly some bruises.
- ½ Cup (110g, 3.9oz) brown sugar (optional, for added sweetness)
- We used 2% Milkfat, Fage brand yogurt
- ½ Stick (56.5g, 2.0oz, 4 Tbsp.) unsalted butter
- 1 Egg (roughly 50g, 1.75oz.)
- 2 Tsp (11g, 0.4oz.) coarse salt
- 1 Tsp (5.5g, 0.2oz.) baking soda
- ½ Tsp (3g, 0.1oz.) vanilla extract
Directions
- Preheat oven to 375 degrees F
- Melt ½ stick of butter on stove top or in the microwave
- In a small bowl, add peeled bananas and “smash” with a fork or potato masher
- Once they turn “gloopy” and have developed a sheen, you’re done.
- Grease the inside with butter, oil, or Pam.
- Cut a piece of parchment paper to fit inside and cover the three long sides of the pan and extend above the top of the pan (this provides parchment “handles” that will allow you to remove the baked loaf from the pan easily).
- Spray again with Pam, or add another coating of oil/butter
- If you do not want to use parchment, sprinkle a light coat of all purpose flour over the entire inside of the pan after it has been greased.
Patty
This is the best banana bread that I have ever tasted. It was quick and easy to make. I was doubtful that the brown sugar could be optional, but I am going to leave it out of my next loaf.
Joan
This makes a lovely moist loaf of banana bread. I made it for my Conservation Biology class so they could taste a perennial grain! We also covered perennial rice in the class. I agree with other comments that making the recipe clearer would help— use black on white text, for teaspoon use tsp (not Tsp), take out separate bullets for comments — only put in bullets when it is a new ingredient and definitely cut the salt to 1tsp or less!! It will keep us all healthier. And with 2tsp, you could taste the salt.
Lila Salls
I do not bake often, so I probably did something wrong, but my bread was exceedingly moist. I put it back in the oven for at least 15 more minutes, but it didn’t help. I wonder if I used the right amount of baking soda. I thought at first the “Tsp” was a tablespoon, because I am used to the capitol
T being used for the tablespoon and the lower case t used a teaspoon. In the end I only used a teaspoon, because that seemed to make sense. I notice that the other recipe for banana bread on your site also includes baking powder as an ingredient. Would that help? Oh, I just figured it out! The white print on the ingredient list on the blue background are hard to read even though I am using a large iPad. I was reading the recipe in the evening.Right now I am in our dining room with beautiful sunshine streaming through the window as I write to you. I see that I used a whole stick of butter instead of a 1/2 stick! No wonder it was too moist.
Bill
When printed, this recipe is not really useable. The lighter fonts are not visible. Your web person should darken them up in the print css.
Jill
This banana bread is moist and flavorful. It was a little salty for my taste so I will reduce the salt to 1 t. You can also make this bread into muffins. Recipes makes about 12, reduce baking time to 15-20 minutes.