One standard loaf
Prep: 20 min.
Cook Time: 1hr. 10 min.
Total: 1 hr. 30 min.
- 1 Standard Loaf Pan- Close to 8.5” x 4.5” x 2.75” dimensions
- Mixing Bowls
- Small Sauce Pot
- Fork or Potato Masher
- Rubber Spatula
- Parchment Paper
- Pam (optional)
- 2 Cups (200g, 7.0oz.) Kernza Flour
- 4 overripe bananas (roughly 435g, 15.3oz.)
- They should be very spotty with possibly some bruises.
- ½ Cup (110g, 3.9oz) brown sugar (optional, for added sweetness)
- ⅓ Cup (80g, 2.8oz) plain yogurt
- 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
As it turns out, Kernza and banana bread are meant to be. Every stand out quality of Kernza flour is showcased perfectly here, and the recipe itself is so easy: No “creaming” butter and sugar in a cumbersome stand-mixer, no worrying about whether or not the butter is the right temperature, no unconventional or hard-to-find ingredients. Just mix, pour, and bake.
- 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.
- In a separate bowl, whisk melted butter and brown sugar together
- Add one egg to sugar/butter and whisk until fully combined
- Add yogurt, vanilla extract, and the smashed bananas to the sugar and lightly whisk until everything is well incorporated
- In another bowl, add Kernza, salt, and baking soda, and whisk to combine
- Pour the wet mixture into the dry mixture, and gently stir together with a rubber spatula until no more dry flour can be seen.
- Prepare your loaf pan:
- 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.
- Add batter to the pan, smooth out the top, and make an indent lengthwise in the patter with the edge of your spatula
- Place the pan in the oven on the middle rack and bake for one hour and ten minutes, rotating half way through.
- When finished baking, allow the banana bread to rest in the pan until you can comfortably hold it in the palm of your hand (about 45 minutes)
- Enjoy plain or with a generous smear of butter and salt.