Einkorn Banana Bread
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10 slices
Description
An easy recipe for whole grain einkorn banana bread, with home-milled or store-bought einkorn flour, and sweetened with real maple syrup.
Ingredients
- 100 ml (⅓ cup + 2 teaspoons) non-dairy milk or dairy milk
- 1 teaspoon apple cider vinegar or white vinegar
- 350 grams (2 ¼ cups) overripe bananas ~500 grams weighed with peel
- 2 large eggs room temperature
- 80 grams (⅓ cup) olive oil or your preferred baking oil
- 70 grams (¼ cup) maple syrup
- 50 grams (¼ cup) granulated sugar cane, muscovado, etc.
- 2 teaspoons vanilla extract
- 300 grams (2 cups) whole grain einkorn flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg preferably freshly grated
- 100 grams (⅔ cup) nuts, seeds, or chopped dark chocolate optional
Instructions
- Preheat the oven to 180°C (350°F) and grease a 26cm (10 in.) loaf pan. Set aside.
- In a large mixing bowl, mix the milk and vinegar to combine. Set aside for a couple of minutes to allow the milk to curdle. This will be more visible with soya or dairy milk.100 ml (⅓ cup + 2 teaspoons) non-dairy milk, 1 teaspoon apple cider vinegar or white vinegar
- Add the bananas, eggs, oil, maple syrup, sugar, and vanilla to the bowl. Use an immersion blender to mix until very smooth. Alternatively, mash the bananas separately and whisk all of the ingredients together in the mixing bowl, or use a standing blender for this step.350 grams (2 ¼ cups) overripe bananas, 2 large eggs, 80 grams (⅓ cup) olive oil, 70 grams (¼ cup) maple syrup, 50 grams (¼ cup) granulated sugar, 2 teaspoons vanilla extract
- Sift the flour, baking soda, salt, cinnamon, and nutmeg into the bowl, using a fine mesh sieve.300 grams (2 cups) whole grain einkorn flour, 1 teaspoon baking soda, ½ teaspoon fine sea salt, ½ teaspoon cinnamon, ¼ teaspoon nutmeg
- Stir with a spatula or wooden spoon until about halfway mixed, then add any nuts or other add-ins and fold them in, mixing until the batter is just combined. Don't over-mix.100 grams (⅔ cup) nuts, seeds, or chopped dark chocolate
- Transfer the batter to the prepared loaf pan and bake on the middle rack of your oven for 55 to 60 minutes, or until a toothpick or skewer inserted into the centre of the loaf comes out clean.
- Cool on a wire rack for 10 to 15 minutes before turning the banana bread out of the pan and cooling fully before slicing and serving.
Notes
If milling your own flour, it can be milled directly into the mixing bowl rather than being sifted in (freshly-milled flour won't have any lumps).
As always, I highly recommend weighing your ingredients for this recipe if you want a good, reliable result.
Don't skip the vinegar, it's what activates the baking soda. Without it you'll get a weak rise and banana bread that tastes unpleasant and metallic.
Storage: keep at room temperature in a sealed container for up to three days, or refrigerate for up to one week. If your home is warm, store in the refrigerator from the start.
Freezing: freeze the whole loaf or individual slices in an airtight container for up to six months. Thaw at room temperature.
Nutrition
Serving: 1slice | Calories: 347kcal | Carbohydrates: 42g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 37mg | Sodium: 250mg | Potassium: 215mg | Fiber: 6g | Sugar: 14g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 2mg
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.