Easy Einkorn Banana Bread (made with Freshly Milled Flour)
Tender, moist, and full of banana flavor, this easy einkorn banana bread is made with fresh milled flour, over-ripe bananas, and sweetened with honey for a healthy spin on this recipe staple
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 9x5-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.