Einkorn Flour Banana Bread Recipes

EINKORN BANANA BREAD

Steps:

• Grease a 9-inch by 5-inch loaf pan or line it with parchment paper, and heat the oven to 350 F.
• Remove the bananas from their peels, and return them to the colander. Set the colander in the sink or over a bowl to allow excess liquid to drain.
• While the bananas drain, sift the einkorn flour with the baking soda and salt into a medium bowl, and set it aside.
• Place the butter and jaggery into a stand mixer, and cream them together at medium speed until lightened and fluffy. Add the eggs and bananas, and beat them together until uniformly combined.
• Beat one half of the flour into the liquid ingredients, and then pour in the kefir, and then beat in the remaining flour.
• Fold the nuts and chocolate chips into the batter, and then pour the batter into your prepared loaf pan. Bake at 350 degrees for 70 minutes or until it springs back when lightly touched in the middle. Remove from pan and cool on a wire rack.

EINKORN BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Stir melted butter and sugar together in a bowl. Add eggs, milk, and vanilla extract and mix well.
• Combine sifted einkorn flour, cinnamon, baking soda, baking powder, and salt in a separate bowl. Stir into the butter mixture until smooth. Fold walnuts and mashed bananas into the batter until well mixed. Spread batter evenly into the prepared pan.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of the loaf reads 195 degrees F (90 degrees C), about 55 minutes. Cool loaf in the pan for 10 minutes, then remove from the pan and transfer to a wire rack until completely cooled.

WORLD'S BEST BANANA BREAD WITH EINKORN FLOUR

Steps:

• Preheat oven to 350 degrees, then line a large loaf pan or 9x9" square baking dish with parchment paper so you can easily lift the loaf out of the pan once baked.
• In a large bowl, cream butter and sugar. Add eggs and mix until well combined.
• Add mashed bananas and vanilla, stirring well.
• In a separate bowl, mix together dry ingredients, then gradually stir into the wet ingredients until just mixed.
• Pour batter into prepared pan and sprinkle generously with additional sugar.
• Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. I always place a large rimmed baking sheet on the lower rack just in case it cooks over the edge of the loaf pan (mine never does, but it always comes close so I add the baking sheet every time just to be safe!). If needed, cover with foil toward the end of baking to prevent the surface from overbrowning.
• Cool completely before slicing.