This Einkorn Banana Bread is a naturally sweet, tender loaf made with ripe bananas, honey, butter, warm spices, and ancient-grain einkorn flour. It bakes up moist and flavorful with a soft crumb, making it a comforting everyday quick bread that feels both classic and nourishing.
A Quick Look at the Recipe
✅ Recipe Name: Einkorn Banana Bread
🕒 Ready In: ~1 hour
👪 Serves: 8 slices
🍽 Calories: ~260 per slice (estimated)
🥣 Main Ingredients: Overripe bananas, eggs, honey, butter, einkorn flour, walnuts
📖 Dietary Info: Naturally sweetened; made with ancient-grain einkorn
👌 Difficulty: Easy - one-bowl batter, mix gently, and bake
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Einkorn flour gives this banana bread a slightly richer flavor and lighter texture than modern wheat, while still being easy to work with in a simple, one-bowl style batter. The honey adds gentle sweetness, the walnuts provide crunch, and the loaf slices beautifully once cooled.
If you enjoy baking with wholesome ingredients, this banana bread fits right alongside other simple favorites like our Superhero Muffins, Einkorn Biscuits, or Greek Yogurt Bagels.
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Why You'll Love this Einkorn Banana Bread:
Made with einkorn flour: This recipe works great with both store-bought einkorn flour or freshly milled einkorn, giving the bread a slightly richer flavor and tender crumb.
Naturally sweetened: Ripe bananas and honey provide sweetness without refined sugar.
Moist and tender: Butter and eggs create a soft, sliceable loaf that stays moist for days.
Simple, one-bowl batter: No mixer needed and minimal cleanup.
Perfect for breakfast or snacks: Delicious warm, toasted, or packed for on-the-go.
Key Ingredients:
- einkorn flour. An ancient grain with a slightly richer flavor and softer gluten structure than modern wheat. This recipe works well with store-bought einkorn flour or freshly milled einkorn.
- overripe bananas. The riper the bananas, the sweeter and more flavorful the bread. Brown-spotted bananas are ideal.
- honey. Naturally sweetens the bread while keeping it moist and tender.
- butter. Adds richness and helps create a soft, classic banana bread texture.
- eggs. Provide structure and help bind the batter.
- walnuts. Add crunch and balance the soft crumb with texture.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use freshly milled einkorn: If milling your own grain, use fine-milled einkorn and let the batter rest for 5-10 minutes before baking to fully hydrate the flour.
- Swap the nuts: Replace walnuts with pecans or chocolate chips, or leave them out entirely for a nut-free loaf.
- Change the sweetener: Maple syrup can be used in place of honey in an equal amount for a slightly different flavor.
- Make it dairy-free: Use melted coconut oil or dairy-free butter instead of regular butter.
- Add-ins: Fold in blueberries or cinnamon chips for a twist on classic banana bread.
How to Make Einkorn Banana Bread:
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with butter or line it with parchment paper.
- In a large mixing bowl, mash the bananas until mostly smooth.
- Add the eggs, honey, and melted butter to the bananas and whisk until fully combined.
- Sprinkle the einkorn flour, baking soda, cinnamon, and nutmeg over the wet ingredients. Gently stir just until no dry spots remain, do not over mix.
- Fold in the chopped walnuts evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
Recipe Notes & Tips:
- Measure einkorn carefully: Spoon einkorn flour into the measuring cup and level it off. Packing the flour can lead to a dense loaf.
- Don't over mix: Einkorn has a softer gluten structure than modern wheat, so gently stirring just until combined helps keep the bread tender.
- Freshly milled einkorn tip: If using freshly milled einkorn, allow the batter to rest for 5-10 minutes before baking to improve hydration and texture.
- Use very ripe bananas: Brown, heavily spotted bananas give the best sweetness and moisture.
- Check early: Ovens vary, so start checking the loaf around the 50-minute mark to avoid overbaking.
- Let it cool fully: Einkorn banana bread slices best once completely cooled and will firm up as it sets.
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How to Store:
Room Temperature: Store the cooled banana bread in an airtight container or wrap tightly in plastic wrap. Keep at room temperature for up to 3 days.
Refrigerator: For longer shelf life, refrigerate the bread in a sealed container for up to 1 week. Let it come to room temperature or warm slightly before serving.
Freezer: Wrap individual slices or the full loaf tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or microwave slices for 20-30 seconds to enjoy warm.
Einkorn Banana Bread FAQs:
Yes. Freshly milled einkorn works well in banana bread, but the batter benefits from a short rest. Let it sit for 5-10 minutes before baking so the flour can fully hydrate, which helps improve texture and prevent crumbliness.
Dense einkorn banana bread is usually caused by over mixing or using too much flour. Einkorn absorbs liquid differently than modern wheat, so gently stir just until combined and measure flour carefully by spooning and leveling.
This recipe is designed specifically for einkorn flour, which behaves differently than all-purpose flour. Substituting regular flour may require changes to the liquid amounts and mixing method to achieve the same texture.
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Einkorn Banana Bread
Ingredients
- 3 overripe bananas
- 2 eggs
- ½ cup honey
- ½ cup butter, melted and cooled
- 2 cups einkorn flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup walnuts, chopped
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan with butter or line it with parchment paper.
- In a large mixing bowl, mash the bananas until mostly smooth.
- Add the eggs, honey, and melted butter to the bananas and whisk until fully combined.
- Sprinkle the einkorn flour, baking soda, cinnamon, and nutmeg over the wet ingredients. Gently stir just until no dry spots remain, do not over mix.
- Fold in the chopped walnuts evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Notes
- Measure einkorn carefully: Spoon einkorn flour into the measuring cup and level it off. Packing the flour can lead to a dense loaf.
- Don't over mix: Einkorn has a softer gluten structure than modern wheat, so gently stirring just until combined helps keep the bread tender.
- Freshly milled einkorn tip: If using freshly milled einkorn, allow the batter to rest for 5-10 minutes before baking to improve hydration and texture.
- Use very ripe bananas: Brown, heavily spotted bananas give the best sweetness and moisture.
- Check early: Ovens vary, so start checking the loaf around the 50-minute mark to avoid overbaking.
- Let it cool fully: Einkorn banana bread slices best once completely cooled and will firm up as it sets.
Olivia says
I just recently learned of Einkorn flour and I am always looking for new recipes using it. Loved this one and will be making it often.