*FALL INSPIRED* MAPLE BANANA BREAD (with raw KEFIR)
Are you looking for a fun, festive, and delicious fall recipe to satisfy your sweet tooth? Look no further! Today we bring to you a DELICIOUS fall-inspired maple banana bread recipe with our very own secret ingredient: Whole Raw Kefir.
Banana bread on its own is delicious. Who doesn’t love it? By adding maple syrup, you turn a traditional breakfast recipe into a fall-themed recipe that is unique from the typical pumpkin spice and pecan fall flavors. Plus, the creaminess of Whole Raw Kefir takes the banana bread to the next level. Absolutely delicious. Now let’s get into the recipe!
HOW TO MAKE BANANA BREAD
Banana bread is super easy to make. Bakers at all levels of experience (beginners, average, experts) can make a killer banana bread! Begin by preheating your oven to 350°F, grease your baking pan with raw butter, and get your utensils together: stand mixer, mixing bowl for the dry ingredients, wooden spoon for stirring the dry ingredients, and a silicone spatula for folding the mixture, scraping down the sides, and placing the finished mixture into the baking pan when its ready to go into the oven.
Mix together the dry ingredients for later use. In your stand mixer, cream together the room temperature raw butter and sugar until the mixture is light and fluffy. This is a very important step-don’t skip it. It adds air to the batter which helps make the bread light and fluffy. It should take about 3-4 minutes.
Once creamed, add 1/3 cup of maple syrup and mix for another whole minute. Scrape down the sides again, and add in the eggs, one at a time, beating well after each. Mix in the mashed bananas and vanilla extract.
Turn the mixer on low and slowly add in the half of the dry ingredients. Then add in the Whole Raw Kefir, and finally the remaining dry ingredients. Be careful not to over-mix the batter during this step. Finally, fold in the nuts using your silicone spatula, saving a few for garnish.
Pour the batter into the pan and top with reserved nuts. Bake for 1 hour minutes, until a toothpick or fork inserted into the center comes out clean. Let cool for 30 minutes. Add your additional toppings of choice and, voila, you’re done!
Ingredients:
1 3/4 cups (245g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick/115g) unsalted RAW FARM Cultured Raw Butter, softened to room temperature
1/2 cup (100g) brown sugar (or granulated sugar)
1/3 cup (80 ml) maple syrup
2 large pasture raised eggs
4-5 large bananas, mashed
1 teaspoon vanilla extract
1/4 cup (60 ml) RAW FARM Whole Raw Kefir
3/4 cup (80g) walnuts or pecans, roughly chopped
1/3 cup maple syrup , for the topping
Instructions:
Preheat oven to 350°F (bake for 1 hour). Grease a 9×5-inch loaf pan with raw butter.
In a medium bowl sift together flour, baking soda, and salt. Set it aside.
In a stand mixer, beat together raw butter and sugar for about 3-4 minutes until fluffly. Add 1/3 cup maple syrup and mix for one more minute. Scrape down the sides and the bottom of the bowl as needed. On medium speed, beat in the eggs one at a time. Add mashed bananas and vanilla extract and mix until well combined. With the mixer on low speed, add half of the dry ingredients and mix just until combined. Add the kefir and mix until combined. Add the other half of the dry ingredients and mix until combined. Do not overmix – the less you mix, the lighter the bread will be. Fold in the nuts with a silicone spatula, saving a few for garnish.
Pour the batter into prepared loaf pan and top with reserved nuts. Bake for 1 (one) hour until a toothpick or a fork inserted into the center of the bread comes out clean. If the top is browning too quickly, cover the pan loosely with aluminium foil. Remove from oven and place the pan on a rack to cool.
Warm the maple syrup in a small saucepan over low heat until heated through. Drizzle slowly over banana bread while the bread is still warm. If the syrup doesn’t soak in completely, poke a few holes with a toothpick. Allow the bread to cool completely in the pan.
Store bread at room temperature in an airtight container for up to 2 days or refrigerate for up to 5 days. The bread can be frozen for up to 2 months. Thaw it on the counter, still covered, or overnight in the fridge.
Top it off with your choice of toppings-more maple syrup, chocolate chips, raw butter- and enjoy! Maybe even serve it with a glass of raw milk. 😉
THE IMPORTANCE OF FARM-FRESH, RAW INGREDIENTS
What’s better than baking your own sweet treats at home and knowing exactly what goes into them and how they were prepared? Baking with farm fresh RAW ingredients! The best thing you can do for your health, that of your family’s, and for the environment is to prepare food using clean, local, high-quality ingredients when possible. We recommend using pasture raised eggs or the eggs from your own backyard chickens-even better!!), RAW FARM cultured raw butter, and RAW FARM Whole Raw Kefir to enrich your recipe even more, flavor wise and nutritionally.
Our products are the real, raw deal.
ONLY THE HIGHEST QUALITY INGREDIENTS & STANDARDS.
In fact, we have been making delicious raw dairy products since 1998!
GLUTEN-FREE | RAW | PALEO | TESTED | NON-GMO | PRIMAL | KETO | KOSHER
NATURALLY OCCURING CLA | OMEGA- 3
RAW FARM dairy products are simply tested for safety allowing the final product to be unprocessed, whole, nutrient dense, and probiotic. NEVER pasteurized (heated), homogenized (crushed), fortified (enhanced), or otherwise altered. EVER.
NO LACTOSE INTOLERANCE,
NATURALLY
The proven health components found in raw dairy products are unlike ANY “milk alternatives”, naturally! Nothing is added to enhance or stabilize this life-giving food. Enjoy our products without any “tummy intolerance” or milk sensitivities.
WHAT’S THE RAW DIFFERENCE?
RAW FARM Raw Dairy Products are unprocessed and complete with bioavailable vitamins, minerals, enzymes, beneficial bacteria, naturally occurring CLA and omega-3 fatty acids. Our truly happy cows grass graze on luscious green pasture, all year long. Absolutely NO antibiotics, synthetic hormones, toxic pesticides, or GMO anything. Customers with lactose sensitivities have a delicious, nutritious, and natural alternative in this unaltered, wholesome product. The ease of digestibility of raw milk gives those that experience discomfort with processed dairy products, a delicious and natural option (isn’t that amazing).
