rease a 9-inch by 5-inch loaf pan or line it with parchment paper, then heat the oven to 350 F.

Remove the bananas from their peels, then set them in a colander to drain the excess liquid.- about 20 minutes.

While the bananas drain, sift the einkorn flour with the baking soda and salt into a medium bowl and set it aside.

Place the butter and brown sugar into the bowl of a stand mixer and cream them together at medium speed until lightened and fluffy - about 5 minutes. Add the eggs and bananas, beating them together until uniformly combined.

Beat half the dry ingredients into the banana mixture, then pour in the kefir. Beat in the remaining flour mixture.

Fold the nuts and chocolate chips into the batter, and then pour the batter into your prepared loaf pan. Bake at 350 degrees for 60 - 70 minutes or until a toothpick inserted into the center of the bread comes out clean. Remove from the pan and cool on a wire rack before serving. Wrap any leftovers tightly in plastic wrap or waxed cloth and store at room temperature for up to 3 days.