Einkorn Banana Bread Recipe
This delicious banana bread is made with 100% einkorn flour and is the perfect baked good!
Servings: 8
Equipment
- 8x4 bread pan
Ingredients
- 1 ¾ cups einkorn flour If you want, you can always sub this out for other whole wheat flours too. Red wheat, rye, kamut all work well. MAKE SURE to use the spoon and measure method. Especially if you are using flour you bought from the store. It has been compacted and will need to be loosened before measuring.
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 3 bananas mashed
- ¼ cup melted butter
- ⅓ cup canola oil or other oil of choice
- 3 eggs
- ⅔ cup brown sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans or walnuts optional
Instructions
- Preheat the oven to 350 degrees. Butter or spray your loaf pan and set it aside.
- In a small bowl, combine the flour, baking soda, and salt. Set this aside.
- In another medium-sized bowl, combine the butter, oil, and brown sugar. Mix well, then add bananas. Next up are the eggs and vanilla. Mix to combine.
- Add the dry ingredients and mix only until they are just combined. You do not want to overmix at this point. Last, add in the chopped nuts if you are using them. Mix to combine.
- Pour the batter into your prepared pan and place it in the oven. Bake for 50-55 minutes. Remember, as noted in the recipe post, you do not want to overbake whole-grain baked goods. Mine took 50 minutes right on the dot.
- I like to check by gently pressing the very center of the loaf. It should be just slightly underbaked. It will continue to cook even when removed from the oven.
- Now, remove from the oven and let this sit at room temperature for about 5 minutes. Then gently remove the bread from the pan by inverting, then turning it right side up again.
- This is delicious warm, it is delicious cooled. You cannot go wrong with this bread!
Notes
- First up, do not overmix your batter. This will result in a dense loaf. This is important with any quick bread, but really important when you are using whole wheat.
- Also, make sure and use the spoon method for measuring wheat flour, if you aren't grinding your own. The flour will compact in shipping. Make sure and give it a quick mix, then spoon it into your measuring cup, then level it off with a knife.
- The next biggest tip I have is not to overbake. Those dry baked goods I talked about, the baking time is the biggest culprit. Let me share my favorite trick for avoiding this.
- Underbake your loaf just slightly. I know, this might sound like a bad idea but hear me out. Any baked good will experience "carry-over cooking" when they are removed from the heat source.
- What this means is the residual heat in the baked good will continue to cook the loaf even after it is pulled from the oven. This is really important to remember with whole wheat as it absorbs more moisture.
- If you pull this loaf out when it is perfectly baked, it will continue to cook over the next 5-10 minutes and become dry. So, underbake it just slightly and it will be perfect when you are ready to slice! My perfect time in the oven was 50 minutes.
- I used walnuts because bananas and walnuts just feel right. If you aren't into walnuts, you can always swap for pecans, almonds, hazelnuts, etc. Or, if you aren't into nuts at all, just leave them out.