Everyday baking
Chocolate Chip Kefir Banana Bread
Very ripe bananas sweeten this soft loaf, kefir keeps it tender, and dark chocolate turns it into something worth slicing thickly.
Time15 minutes prep, 50 to 60 minutes baking
Makes1 loaf, 10 slices
Make it
Method
- Heat the oven to 180°C. Line a 22 x 11 cm loaf tin.
- Mix flour, baking soda, cinnamon, and salt.
- Whisk mashed banana, eggs, maple syrup, kefir, and vanilla.
- Fold dry into wet just until no flour remains. Fold in most of the chocolate.
- Pour into the tin and scatter the remaining chocolate on top. Bake for about 50–60 minutes, until a skewer through the centre has no wet batter. Melted chocolate on the skewer is different; check another spot if unsure.
- Cool in the tin for 15 minutes, then move to a rack and cool before slicing.
Banana is part of the wet mixture
Banana provides moisture and sweetness, while kefir reacts with baking soda and keeps the crumb from turning heavy.
Cool, cover and chill
Let steam escape on a rack, then refrigerate in a covered container within two hours, or one hour above 32°C. Use within three days or freeze individual portions.
Nuts or dates instead of chocolate
Replace chocolate with walnuts, pecans, or chopped dates.
Check the middle, not just the crust
A wet center needs more baking. Cover the top with foil if it is already dark and continue in 5-minute intervals.