Einkorn Banana Bread Recipe
Transform three overripe bananas and 100% whole grain to create a delicious and nutritious, but sweet, quick bread. We enjoy this as a desert or breakfast treat.
Equipment
- 1 Large bowl
- 1 Smaller bowl (to combine the wet ingredients)
- 1 Whisk
- 1 Spatula
- 1 Standard bread pan
Ingredients
- 2 cups Whole grain Einkorn (or other whole grain can be used)
- 1 tsp Baking soda
- 1 tbsp Vital wheat gluten (optional)
- 1/2 tsp Salt (Kosher or coarse mineral salt)
- 1 whole Egg
- 1 cup Sugar
- 1/2 cup Olive oil (extra virgin)
- 2 tbsp Buttermilk
- 1/2 tsp Vanilla extract
- 3 whole Ripe medium-large bananas
Instructions
- Preheat oven to 325
- Whisk together the dry ingredients (flour, baking soda, vital wheat gluten, and salt) in a large bowl and combine
- Combine the sugar, egg, and olive oil in the smaller bowl
- Pour the wet ingredients from the smaller bowl into the large bowl with the dry ingredients. Mix to combine the ingredients but if you are using 100% whole wheat flouur, it will be likely dry
- Add 1/8 to 1/4 cup of water. Whole grains need more hydration than if you're using an all-purpose flour so start with 1/8 cup and add more as needed. For Einkorn I added scant of a full 1/4 cup.
- Let the batter rest about 15-minutes so the whole grains can absorb the water
- Peel and mash three ripe bananas. They can be SUPER black--the more ripe the better!
- Add the vanilla and buttermilk, stirring to combine
- Add batter to greased pan (I used olive oil for this loaf but have also used butter) and bake for 50-60 minutes until knife comes out clean
- Let the bread cool for 15 minutes once you take it out of the oven, then carefully remove it from the pan to finish cooling