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This easy einkorn banana bread has all the comforting flavors of grandma’s recipe, but with a richer, more flavorful twist. Made with overripe bananas and einkorn flour, it’s tender, moist, and comes together in one bowl, no mixer required. Customize it with nuts or chocolate chips, and enjoy a slice for breakfast or as a midday snack.
Here is Why This Einkorn Banana Bread Recipe Works
Einkorn Flour Options: This recipe works with either whole grain einkorn flour for a heartier, nutty flavor, or all purpose einkorn flour for a lighter texture
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 a delicious quick bread.
Simple and Reliable: This banana bread recipe is straightforward to make. It delivers consistent, delicious results and there is no mixer needed.
If you enjoy this einkorn banana bread loaf, you’ll also love our Sourdough Banana Bread for its tangy depth of flavor and our Spelt Banana Bread.
The Ingredients
Produce: Bananas
Pantry: Vegetable oil, einkorn flour, Baking powder, Baking soda, Brown Sugar, Granulated Sugar, Vanilla Extract
Pantry Seasonings: Salt, Cinnamon, Nutmeg
Optional Add-ins: Walnuts, Chocolate chips
If you love baking with einkorn, try our einkorn focaccia bread.
Quick Bread Variations Using Einkorn Flour
Chocolate Hazelnut Banana Bread: Mix in one cup chopped hazelnuts and ½ cup chocolate chips into the mixture.
Cinnamon Swirl Banana Bread Loaf: Add a cinnamon sugar swirl by layering half the batter in the loaf pan, sprinkling with ¼ cup cinnamon sugar, and then topping with the rest.
Blueberry Almond Banana Bread: Gently fold in one cup fresh or frozen blueberries and ½ cup sliced almonds.
If you like this recipe, try our sourdough einkorn bread.
Recipe Tips
Use very ripe bananas: For the best flavor and natural sweetness, choose bananas that are heavily speckled with brown spots. The riper they are, the better the flavor.
Customize with add-ins: Apart from nuts and chocolate chips, try mixing in dried fruit such as cranberries, raisins, or shredded coconut for extra flavor and texture.
Check for doneness early: Since oven temperatures vary, begin testing your bread around the 45-minute mark. Insert a toothpick into the center, if it comes out clean or with just a few moist crumbs, the bread is ready.
Prevent over-browning: If the top starts browning before the center is done, loosely cover the loaf with aluminum foil for the remainder of the baking time.
Cool before slicing: Let the banana bread rest in the pan for about 10 minutes after baking, then transfer it to a wire rack to cool completely before slicing.
Let the batter rest: Ancient grain einkorn flour absorbs liquid more slowly than modern wheat. After mixing, allow the batter to rest for 5 to 8 minutes to give the flour time to fully hydrate.
Not gluten-free: Einkorn flour does contain gluten, so this recipe isn’t suitable for a gluten-free diet.
Storage: Store the cooled banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices individually and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
This einkorn banana bread is downright delicious. But if you’re in a chocolatey mood, make our Einkorn Chocolate Banana Muffins.
Einkorn Banana Bread Recipe
This einkorn banana bread loaf delivers all the comfort of a classic recipe with the rich, nutty flavor of einkorn flour. It’s simple to make, full of real banana flavor, and just as good the next day. Enjoy a slice plain, toasted, or with a swipe of butter for an easy snack any time of day.
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Tender Banana Bread with Einkorn Flour
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Ingredients
- 3 large 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 wheat einkorn flour, 283 grams (or 300 grams of all-purpose einkorn flour)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Optional add ins:
- ½ cup chopped walnuts, toasted
- 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 loaf 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Einkorn is my absolute favourite. This is one gorgeous loaf, Dahn.
Thanks Angie!