Easy Einkorn Banana Bread (with Fresh Milled Flour)
Tender, moist, and full of rich flavor, this easy einkorn banana bread is a recipe staple. Made with fresh milled flour (whole wheat flour), over-ripe bananas, and sweetened with honey, it’s not only delicious; it’s full of nutrients.
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Despite being packed with nutrition from the freshly milled flour and einkorn benefits, it still has that classic texture and banana taste we all know and love. Mix this easy einkorn banana bread up in 15 minutes, and enjoy a slice for breakfast, brunch, or just because.
Easy Einkorn Banana Bread (made with Freshly Milled Flour)
Ingredients
- ½ cup salted butter melted and slightly cooled
- ½ cup honey
- 1½ cups mashed banana about 4 medium bananas
- 2 large eggs room temperature
- ¼ cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1⅓ cups einkorn wheat berries
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
Instructions
- Adjust the oven rack to the lower third of the oven and preheat the oven to 350 degrees Fahrenheit. Mill the einkorn wheat berries into a small mixing bowl; add the baking soda, cinnamon, and salt. Whisk to combine and set aside.
- In a medium mixing bowl, combine the melted and slightly cooled butter and the honey, mixing until incorporated. Add the eggs, sour cream, mashed banana, and vanilla extract. Mix well.
- Add the dry ingredients to the wet ingredients and mix until just combined. Grease a 9×5-inch loaf pan, and pour the einkorn banana bread batter into the prepared loaf pan. Bake for 30 minutes, and then tent with aluminum foil. Bake for an additional 30-35 minutes, or until an inserted toothpick comes out clean with only a few small, moist crumbs.
- Remove the banana bread from the oven and allow it to cool in the loaf pan on a wire rack for 1 hour. Then remove the banana bread from the pan and place in directly on the rack to cool completely before slicing.
- Store wrapped tightly and in an airtight container at room temperature for up to three days.
Notes
- Don’t overmix – Overmixing can create gluten and introduce more air bubbles, resulting in a chewier or cakier texture. Just mix until the dry and wet ingredients are combined.
- Lower the oven rack – Place the oven rack in the lower third of the oven to avoid overbrowning.
- Cover with foil – Cover the einkorn banana bread with foil about halfway through baking to help prevent overbrowning.
Ingredients to Note
- Salted butter, melted and slightly cooled – Melting the butter helps the banana bread dense yet moist, and also adds a delicious, rich flavor. If you use unsalted butter, add 1/4 teaspoon of salt.
- Over-ripe bananas – I like using brown bananas for this einkorn banana bread recipe, as they add lots of flavor and moisture. If you are in a pinch and don’t have over-ripe bananas, place bananas in a paper bag and allow to ripen overnight. Alternately, place unpeeled bananas on a baking sheet and bake for about 30 minutes in a 250 degree oven. They will be brown on the outside when they are finished.
- Room temperature eggs – Using room temperature eggs helps the ingredients incorporate better. In a pinch, place the eggs in a bowl of warm water for 5 minutes and then use.
- Sour cream – Use full-fall sour cream, or substitute with whole Greek yogurt.
Tips for Easy Einkorn Banana Bread
- Don’t overmix – Overmixing can create gluten and introduce more air bubbles, resulting in a chewier or cakier texture. Just mix until the dry and wet ingredients are combined.
- Lower the oven rack – Place the oven rack in the lower third of the oven to avoid overbrowning.
- Cover with foil – Cover the einkorn banana bread with foil about halfway through baking to help prevent overbrowning.
Storage Instructions for Fresh Milled Flour Banana Bread
To store the fresh milled einkorn banana bread loaf, allow to cool completely to room temperature, and then wrap tightly in parchment paper or plastic wrap and place in an airtight container. Keep at room temperature for up to three days, or in the refrigerator for up to one week.
To freeze the banana bread, wrap the loaf in parchment paper or plastic wrap and store the loaf in an airtight container (after cooling completely) and freeze for up to 3 months. Thaw the banana bread at room temperature and then enjoy.
Frequently Asked Questions
Step-by-Step Instructions for Einkorn Banana Bread
- Adjust the oven rack to the lower third of the oven and preheat the oven to 350 degrees Fahrenheit. Mill the einkorn wheat berries into a small mixing bowl; add the baking soda, cinnamon, and salt. Whisk to combine and set aside.
- In a medium mixing bowl, combine the melted and slightly cooled butter and the honey, mixing until incorporated. Add the eggs, sour cream, mashed banana, and vanilla extract. Mix well.
3. Add the dry ingredients to the wet ingredients and mix until just combined. Grease a 9×5-inch loaf pan, and pour the einkorn banana bread batter into the prepared loaf pan. Bake for 30 minutes, and then tent with aluminum foil. Bake for an additional 30-35 minutes, or until an inserted toothpick comes out clean with only a few small, moist crumbs.
4. Remove the banana bread from the oven and allow it to cool in the loaf pan on a wire rack for 1 hour. Then remove the banana bread from the pan and place in directly on the rack to cool completely before slicing.
5. Store wrapped tightly and in an airtight container at room temperature for up to three days.
Save Fresh Milled Einkorn Banana Bread for Later
More Fresh Milled Flour Recipes
Easy Einkorn Blueberry Muffins (with Fresh Milled Flour)
Fluffy Einkorn Banana Muffins (with Fresh Milled Flour)
Fudgy Einkorn Brownies with Fresh Milled Flour (Naturally Sweetened)
