two slices of einkorn banana bread topped with whipped cream on a light blue plate sitting on a white table cloth

The Best Einkorn Banana Bread

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It’s the middle of summer, it’s hot, and a hot breakfast is not always what you want. However, I want something more substantial than a bowl of cereal. That is why I love breakfast breads in the summer! Einkorn banana bread is filling, easy to make, and delicious!

Why Use Einkorn Flour for Banana Bread?

I discovered einkorn flour around a year ago where I wanted to get more into baking, but hated having to use gluten-free flour. The generic all-purpose gluten-free flours worked well for baked goods, but I didn’t want to be fueling my body with a whole bunch of rice flours and potato starch. While watching one of my favorite bloggers, Lisa Bass from Farmhouse on Boone, I saw her using einkorn flour. She talked about how its low gluten content makes it tolerable for those with gluten sensitivities. I was super excited that there might be an option that I could use to start baking and cooking using a natural healthy flour!

While doing a bit of research on einkorn flour, I learned that it is an ancient grain that has not been genetically modified. Ever! Meaning that its genetics have not been altered to make its yield more “efficient” or “profitable” for agricultural purposes. Therefore, einkorn today is the same as it was back in the Neolithic Age. You can learn a lot about einkorn over at Jovial.com

What Makes Einkorn Flour Unique?

Einkorn flour contains 213% more lutein, 76% more manganese, 42% more zinc, and 37% more phosphorous than regular wheat. It also contains more magnesium, iron, thiamin, niacin, vitamin B6 and fiber than traditional wheat. When looking at protein alone, it has 29% more protein than wheat.

Also, the proteins in the flour are significantly smaller than in traditional wheat. As a result, einkorn flour is easier to digest even though it still contains gluten. When tested, einkorn flour scored a zero on the gluten index test which is the measurement of wheat protein that determines the gluten quality and quantity in flour.

My Personal Experience Using Einkorn Flour

I personally love einkorn flour! However, to make it financially reasonable for my family I invested in a grain mill and buy whole grain einkorn to grind into flour myself. Einkorn flour has made it possible for me to start baking more, expand my weekly recipes, and start a sourdough starter. My stomach does very well with it, but because I do have a gluten sensitivity/allergy, I can’t consume it every day. If I eat too much of it (like 2 slices of einkorn banana bread with breakfast, a slice for a snack, and then repeat that for 3 or 4 days), my stomach isn’t the happiest. Needless to say, moderation is key for me. However, if I am using my sourdough starter with einkorn flour, my stomach does very well with it! I am so happy that I decided to give it a try!

mockmill milling einkorn grain

Einkorn Banana Bread Ingredients

  • 1/2 Cup of softened butter
  • 1 Cup of sugar
  • 2 Eggs
  • 4 Mashed overripe bananas
  • 2 Cups of einkorn flour
  • 1 Tsp baking powder
  • 1 Tsp baking soda
  • 1/2 Tsp salt
  • 1 Tsp vanilla extract
sliced einkorn banana bread on a cutting board with a knife

Directions for Einkorn Banana Bread

  1. Preheat the oven to 350 degrees.
  2. In a mixer, beat a half cup of softened butter, one cup of sugar, and two eggs for around a minute.
  3. While the mixer is going, peel and mash 4 overripe bananas in a separate bowl.
  4. Add the mashed bananas to the mixer and mix until combined.
  5. Turn off the mixer and add 2 cups of einkorn flour, 1 tsp of baking powder, 1 tsp of baking soda, 1/2 tsp of salt, and 1 tsp of vanilla extract.
  6. Pour into a greased loaf pan. This recipe makes enough for either two loaves that are not very tall or 1 full loaf and 1 mini loaf. You can always bake the excess batter in a muffin tin or a small oven-safe glass dish.
  7. Bake for 50-55 minutes or until a knife comes out clean.
  8. Cool on a cooling rack for 10 minutes or so before removing the loaves from the pan. Allow them to cool completely before storing.
  9. Store at room temperature for up to three days. Afterward, store it in the fridge to prevent it from going bad.
two slices of einkorn banana bread topped with a pad of butter sitting on a light blue plate with a white table cloth

My Favorite Toppings and Additions

My all-time favorite topping for banana bread is whipped cream! It makes it taste like dessert and my husband laughs at me, but it is so good. Butter is the more typical choice, but if you want to elevate your banana bread don’t be afraid to add whipped cream. I also love chocolate chip banana bread. Once again, my husband gives me a funny look when I add chocolate chips to the batter. He doesn’t think that chocolate is a breakfast food. I, however, think it’s delicious and sometimes you just need to live a little and add the chocolate chips.

einkorn banana bread topped with whipped cream

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Yield: 1 Large Loaf

The Best Einkorn Banana Bread

two slices of einkorn banana bread topped with a pad of butter sitting on a light blue plate with a white table cloth

Einkorn banana bread is filling, easy to make, and delicious!

Cook Time 55 minutes 50 seconds
Total Time 55 minutes 50 seconds

Ingredients

  • 1/2 Cup of softened butter
  • 1 Cup of sugar
  • 2 Eggs
  • 4 Mashed overripe bananas
  • 2 Cups of einkorn flour (whole grain or all-purpose)
  • 1 Tsp of baking powder
  • 1 Tsp of baking soda
  • 1/2 Tsp of salt
  • 1 Tsp of vanilla extract

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a mixer, beat a half cup of softened butter, one cup of sugar, and two eggs for around a minute.
  3. While the mixer is going, peel and mash 4 overripe bananas in a separate bowl.
  4. Add the mashed bananas to the mixer and mix until combined.
  5. Turn off the mixer and add 2 cups of einkorn flour, 1 tsp of baking powder, 1 tsp of baking soda, 1/2 tsp of salt, and 1 tsp of vanilla extract.
  6. Pour into a greased loaf pan. This recipe makes enough for either two loaves that are not very tall or 1 full loaf and 1 mini loaf. You can always bake the excess batter in a muffin tin or a small oven-safe glass dish.
  7. Bake for 50-55 minutes or until a knife comes out clean.
  8. Cool on a cooling rack for 10 minutes or so before removing the loaves from the pan. Allow them to cool completely before storing.

Notes

Store at room temperature for up to three days. Afterward, store it in the fridge to prevent it from going bad.

If you use whole grain einkorn flour, your loaves will turn out like my images. If you use all-purpose einkorn flour, your loaves will be fluffier.

Other Breakfast Recipes

The Best Blueberry Muffins

Whole Grain Einkorn Apple Cinnamon Muffins

How to Make Honey Nut Granola

Old Fashioned Overnight Sourdough Pancakes

Happy Baking!

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