Tender Banana Bread with Einkorn Flour

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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.

Prep Time15

Cook Time50

Course: Breads

Cuisine: American

Keyword: baking with einkorn flour, einkorn banana bread, einkorn flour recipe

Servings: slices (1 Loaf)

Author: Dahn Boquist

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

Oil options: You can use any neutral cooking oil such as vegetable, canola, or avocado oil. If you use an oil with a distinct flavor, like coconut or olive oil, it will change the overall taste of the banana bread.

Using coconut oil: Melt the coconut oil before measuring so it blends smoothly into the batter.

Loaf pan size: Use a 9 x 5-inch loaf pan, not an 8 x 4, to ensure even baking and the right loaf height.

Banana ripeness: The darker and softer your bananas, the more flavor and natural sweetness your sweet bread will have.

Resting the batter: Let the batter sit for 5–8 minutes before baking so the einkorn flour has time to absorb the liquid fully.

Cooling tip: Let the loaf cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely.

Nutrition