Einkorn Banana Bread
This Einkorn Banana Bread is a naturally sweet, tender loaf made with ripe bananas, honey, butter, warm spices, and ancient-grain einkorn flour.
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.
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