This whole grain einkorn banana bread recipe is a nutritious take on a traditional favorite. Perfect for transforming overripe bananas into a delicious snack or breakfast, this recipe has all the comforting flavors of grandma’s banana bread, but better.

Customize it with nuts or chocolate chips to suit your taste. Whether served as a morning meal or a midday snack, this healthier banana bread is so good, you might not want to share.

Here is Why This Recipe Works

Whole Grain Goodness: The recipe uses whole grain einkorn flour, offering a healthier twist without the bitterness of regular whole wheat flour.
Customizable: Tailor this recipe to your liking with optional add-ins like nuts or chocolate chips.
Perfect Use of Overripe Bananas: Transform those extra ripe bananas into something that’s both nutritious and delicious.
Nostalgic Flavors: This recipe harks back to grandma’s classic banana bread, but with a wholesome twist.

The Ingredients

Produce: Bananas
Pantry: Vegetable oil, Whole grain einkorn flour, Baking powder, Baking soda, Brown Sugar, Granulated Sugar, Vanilla Extract
Pantry Seasonings: Salt, Cinnamon, Nutmeg
Optional Add-ins: Walnuts, Chocolate chips

Sifting einkorn flour into banana bread batter.

Helpful Tips For Making Banana Bread with Einkorn Flour

For the best flavor and natural sweetness, use bananas that are very ripe. They should have plenty of brown spots.
Feel free to customize your banana bread with a variety of add-ins. Apart from nuts and chocolate chips, you can try adding dried fruit like cranberries, coconut, or raisins.
Since oven temperatures can vary, start checking for doneness at about 45 minutes. Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the bread is done. If the top is browning too quickly, loosely cover the bread with aluminum foil.
Allow the banana bread to cool in the pan for about 10 minutes before removing. Transfer it to a wire rack to cool completely before slicing.
Einkorn flour absorbs liquids more slowly than modern wheat flours. Let your batter rest for 5 to 8 minutes after mixing, as stated in the recipe. This resting period helps the flour fully hydrate, leading to better texture in your baked goods.
Einkorn does contain gluten, making it unsuitable for anyone with celiac disease. However, it has a different type of gluten than modern wheat and some people find it easier to digest.

This whole grain einkorn banana bread is healthy, hearty, and downright delicious. But if you’re in a chocolatey mood, make our Einkorn Chocolate Banana Muffins.

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Whole Wheat Einkorn Banana Bread

Don’t let those overripe bananas go to waste—turn them into the star of the show with this wholesome Whole Wheat Einkorn Banana Bread!

Whip up this easy recipe using whole grain einkorn flour for a nutty twist and a boost of ancient grains goodness. Toss in overripe bananas, a few pantry staples, and maybe those optional walnuts or chocolate chips (because, why not?), and you're on your way to creating a loaf that's not only forgiving to make but incredibly delicious.

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Prep Time: 15

Cook Time: 50

Servings: slices (1 Loaf)

Calories: 250kcal

Ingredients

3 eggs
3 bananas over-ripe, mashed (2 cups mashed)
⅔ cup vegetable oil (130 grams) see notes
⅓ cup brown sugar (73 grams)
¼ cup granulated sugar (50 grams)
2 teaspoons vanilla extract
2-½ cups whole grain einkorn flour (283 grams)
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg

Optional add ins:

½ cup toasted chopped walnuts
⅓ cup chocolate chips

Instructions

Preheat the oven to 350°F. Grease a 5 x 9 inch bread pan and line it with parchment paper.
Mash the bananas in a mixing bowl then whisk in the eggs. Add the oil, brown sugar, granulated sugar, and vanilla extract and beat until well combined.
Place a sifter over the bowl and sift all the dry ingredients into the bowl. Use a wide spatula to fold the mixture until it is combined. Fold in the nuts and chocolate chips if using.
Let the batter sit for 5 to 8 minutes to give the flour time to absorb the liquids.
Pour the batter into the baking pan and transfer it to the oven. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
Let the banana bread cool in the pan for 10 minutes then remove it and transfer it to a cooling rack to cool completely.

Notes

Use any type cooking oil you want. If you use an oil that has flavor such as coconut oil or olive oil, that will affect the overall flavor of the banana bread.
If you do use coconut oil, melt it first.
Make sure you use a 5 x 9 inch loaf pan (not an 8 x 4 pan).