This Einkorn Banana Bread has all the comforting flavors of grandma’s banana bread, but better. Made with overripe bananas and einkorn flour, it’s moist and flavorful. Customize it with nuts or chocolate chips to suit your taste, and enjoy it for breakfast or as a midday snack.

Slices of einkorn banana bread on a counter.

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.

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

Sifting einkorn flour into banana bread batter.

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.

A bread pan with banana bread batter made with einkorn flour.

Helpful Tips For Making Banana Bread with Einkorn Flour

For the best flavor and natural sweetness, use very ripe bananas. They should have plenty of brown spots.
Feel free to customize your banana bread with a variety of add-in ingredients. 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 loaf 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.
Einkorn flour does contain gluten, so this is not a gluten free recipe.

If you like this recipe, try our sourdough einkorn bread.

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

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Tender Banana Bread with Einkorn Flour

This Einkorn Banana Bread is a simple and delicious recipe that you can make with either whole grain or all-purpose einkorn flour. Both options create a moist, flavorful loaf; whether you prefer the nutty richness of whole grain or the lighter texture of all-purpose. Add overripe bananas and a few pantry staples for a loaf that’s easy to customize with optional walnuts or chocolate chips.

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Prep Time: 15

Cook Time: 50

Servings: slices (1 Loaf)

Calories: 250kcal

Author: Dahn Boquist

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) (or 300 grams of all-purpose einkorn flour)
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 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

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).