Whole-Grain Chocolate Chip Kefir Banana Bread

Preheat oven to 350ºF and lightly grease a 9×5 loaf pan with coconut oil or butter. Set aside.

In a small bowl, whisk flaxseed meal and filtered water. Set aside to thicken for about 5–7 minutes. In a medium-size bowl, whisk mashed banana, kefir, agave nectar or pure maple syrup, and vanilla extract. Add baking soda and baking powder and whisk again. Bubbles should form—science!

In a large mixing bowl, combine flour, cinnamon, sea salt, baking soda and baking powder. Pour in wet ingredients and stir until well incorporated. Add flaxseed mixture and dark chocolate chips and stir again until combined.

Transfer batter to greased loaf pan and bake for 55–60 minutes, or until a toothpick poked through the center comes out clean. Cool slightly, about 8–10 minutes, before removing loaf from pan. Once removed, continue cooling completely before slicing.

Serve immediately and store leftovers in an airtight container in the fridge for up to one week, or in the freezer for up to two months. Enjoy!