The Pioneer Woman Tasty Kitchen
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Whole-Grain Chocolate Chip Kefir Banana Bread

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Level: Easy

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Description

The search for the perfect banana bread—sweet, tender, moist (yes, moist), hearty—ends here. This Whole-Grain Chocolate Chip Kefir Banana Bread is the only recipe you’ll need from here on out! A bold statement, I know, but I would never lead you astray, especially when we’re talking about banana bread.

Ingredients

  • 3 Tablespoons Flaxseed Meal
  • 6 Tablespoons Filtered Water
  • 1 cup Mashed Ripe Bananas, About 3 Small
  • ½ cups Plain Low-fat Kefir
  • ½ cups Agave Nectar Or Pure Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 2 cups Whole Grain Spelt Flour
  • 1 teaspoon Cinnamon
  • ½ teaspoons Salt
  • 1 teaspoon Baking Soda
  • ½ teaspoons Baking Powder
  • ⅔ cups Dark Chocolate Chips
  • 2 teaspoons Coconut Oil Or Butter, For Greasing The Loaf Pan

Preparation

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!

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