Kernza® Banana Bread

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Kernza^® is the new grain on the block and its rich, nutty flavor works wonderfully with so many of our favorite recipes- like banana bread. This recipe is perfect for adding mix-ins, like nuts, chocolate chips, peanut butter chips, or dried fruit. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer’s market.

Prep Time10

Cook Time1

Course: Bread, Breakfast, Dessert, Snack

Cuisine: American

Keyword: bread, eggs

Season: Fall, Spring, Summer, Winter

Diet: Vegetarian

Servings:

Calories: 172kcal

Ingredients

1 ½ cups all-purpose flour*
½ cup kernza® or other perennial grain flour
1 tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
½ cup butter softened
¾ cup brown sugar
2 eggs*
⅓ cup sour cream or greek yogurt
2 cups bananas mashed (about 4 bananas)
1 tsp vanilla extract
chocolate chips optional mix in, or chopped nuts, etc

Instructions

Preheat oven to 350 degrees and prepare a 9x5 loaf pan by spraying with cooking spray, or lining with parchment paper.
Mix flour, Kernza^®,baking soda, salt, and cinnamon together in a bowl until evenly combined.
In a stand mixer with a paddle attachment, or using a hand mixer, beat butter and sugar until well combined and slightly lighter in color.
Add eggs, sour cream, bananas, and vanilla into sugar mixture until evenly mixed.
Gently mix dry ingredients into banana mixture until just combined- be careful not to over mix. Stir in any mix-ins by hand.
Pour mixture into loaf pan. Bake for 30 minutes. Gently remove pan from oven and cover with aluminum foil to prevent top from getting too brown. Bake for an additional 30 minutes. Check bread by inserting a toothpick into the middle. If it is clean when removed, bread is done. If not, continue baking for 5 minutes at a time until toothpick is clean when removed.

Notes

Adapted from Sally’s Baking Addiction

Food Photography by Sierra Buchholz

Kernza® is a registered trademark of The Land Institute.

Nutrition