This banana bread recipe is made with nutritious and delicious Einkorn flour. This is an incredibly tender and moist banana bread recipe and Einkorn flour lends a wonderful nutty flavour. I’ve been baking with Einkorn Flour a lot lately between this recipe and Einkorn Flour Chocolate Chip Cookies and I’m loving it.
Banana bread is a perfect canvas for expressing your culinary creativity. I’ve seen banana bread recipes with cinnamon sugar swirl or almond butter topping. I’ve seen banana bread recipes with added shredded coconut and various nuts. I’ve seen it with a surprise cream cheese swirl in the centre. You can exercise your creativity and create your own custom banana bread creation.
I chose to top this Einkorn banana bread recipe with a buttery, cinnamon streusel topping. The topping is optional but I think it brings this recipe up to another level. This banana bread received rave reviews from my family so I hope you love it too! Enjoy!
The most important tip when making banana bread is to use SERIOUSLY overripe bananas. A lot of home bakers use bananas that are just barely ripe when baking banana bread and it will lack that delicious banana flavour.
If you want to be prepared to make banana bread whenever you’re craving it, I recommend picking up 2-3 extra bunches of bananas next time you go to the store and allow them to fully ripen on your counter and even get a bit overripe.
When they are the perfect ripeness for baking, simply peel the bananas and place them in large freezer-safe plastic bags to freeze for another day. I almost always have several large bags of bananas in my freezer for banana bread, baking or for making super thick delicious smoothies.
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Why You'll Love This Recipe
- This recipe is ultra flavorful and moist!
- Made with healthier ingredients
- Ripe bananas add a natural sweetness to this loaf
- This recipe is versatile and you can experiment with a variety of add-ins to make it to your preferences
- Make ahead and freezer friendly
How To Make Einkorn Flour Banana Bread
Here are the step-by-step instructions to make this recipe.
Step 1: Preheat the oven and mix the dry ingredients.
Preheat the oven to 350 degrees F. Lightly grease a 9x5 loaf pan with butter or line with parchment paper.
Combine the einkorn flour, salt and baking soda well in a small bowl.
Step 2: Beat together the butter and brown sugar.
Beat together the softened butter and brown sugar together for several minutes. You will see the butter and sugar mixture get light and fluffy and lighten in colour.
Step 3: Add the remaining ingredients to the batter.
Beat in room temperature eggs one at a time and then stir in mashed banana and vanilla and stir in chocolate chips.
Step 4: Pour the batter in a pan and top with the streusel topping.
Make the Streusel: In a small bowl combine flour, brown sugar, oats, cinnamon and salt and whisk together. Add softened butter and mash the ingredients with a fork until the butter is mostly incorporated.
Pour the banana bread batter into a greased pan and crumble the streusel topping over the top of your banana bread batter. Don’t overload the centre of the loaf because you don’t want to prevent the loaf from rising evenly.
Step 5: Bake.
Bake for 60-65 minutes or until a toothpick inserted comes out clean. I recommend checking the banana bread for 50 minutes to avoid over-baking. In my oven this recipe takes upwards of an hour but every oven is different. Allow to cool in the pan for at least 1 hour before cutting into the loaf.
Expert Tips
- Always be prepared to make banana bread: Next time you go to the grocery store, buy several extra bunches of bananas and let them get really ripe on your counter. When they’re the perfect ripeness for banana bread, simply peel them and freeze them in a freezer-safe container and then you are ready for delicious banana bread at any time.
- Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
- Mix the dry ingredients and wet ingredients until just combined. Overmixing can give you tough banana bread.
- Try setting aside 100-150 grams of banana to mash more gently so your loaf has more texture and bits of banana.
Recipe FAQs
Einkorn flour and spelt flour are different varieties of wheat but are both ancient grains meaning that they have not undergone the level of hybridization that modern wheat has. Einkorn flour and spelt flour have slightly different nutritional profiles but both are more nutrient dense and more digestible than modern wheat.
Einkorn flour is delicious! Einkorn tastes very similar to regular whole wheat flour but it has a deeper nuttier flavour profile. It isn’t gritty or heavy and it makes a delicious addition to baked goods.
Absolutely! Banana bread freezes really well. It’s always a good idea to double the recipe and cook two loaves so you can freeze one for another day. Allow the loaf to fully cool on the counter and then wrap it well in plastic wrap and freeze.
Place the bananas in a paper bag. Close the bag and leave it at room temperature for about 24 hours. The bananas release ethylene gas, and the enclosed space will help trap the gas, ripening the bananas faster.
If you tried this Einkorn Flour Banana Bread or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Einkorn Flour Banana Bread
Ingredients
Dry Ingredients
- 1 ¾ cup einkorn flour
- 1 teaspoon baking soda
- ½ tsp salt
Wet Ingredients
- ½ cup butter room temperature
- ¾ cup brown sugar lightly packed
- 2 large eggs room temperature
- 1 ½ cups mashed banana (overripe bananas)
- 1 tsp pure vanilla extract
- 1 cup chocolate chips
Streusel Topping
- 3 tbsp flour
- 2 tablespoon brown sugar
- 2 tbsp rolled oats
- ¼ tsp ground cinnamon
- pinch of salt
- 2 tbsp butter softened
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9x5 loaf pan with butter or line with parchment paper.
- Combine the einkorn flour, salt and baking soda well in a small bowl.
- Beat together the softened butter and brown sugar together for several minutes. You will see the butter and sugar mixture get light and fluffy and lighten in colour.
- Beat in room temperature eggs one at a time and then stir in mashed banana and vanilla.
- Pour into a greased pan and top with the streusel topping mixture.
- Bake for 60-65 minutes or until a toothpick inserted comes out clean. I recommend checking the banana bread for 50 minutes to avoid over-baking. In my oven this recipe takes upwards of an hour but every oven is different. Allow to cool in the pan for at least 1 hour before cutting into the loaf.
Instructions for Streusel topping:
- In a small bowl combine flour, brown sugar, oats, cinnamon and salt and whisk together. Add softened butter and mash the ingredients with a fork until the butter is mostly incorporated.
- Crumble the streusel topping over the top of your banana bread batter once it’s in the pan. Don’t overload the centre of the loaf because you don’t want to prevent the loaf from rising evenly.
Notes
- Always be prepared to make banana bread: Next time you go to the grocery store, buy several extra bunches of bananas and let them get really ripe on your counter. When they’re the perfect ripeness for banana bread, simply peel them and freeze them in a freezer-safe container and then you are ready for delicious banana bread at any time.
- Measure the flour carefully and accurately. The best way to do this is to spoon the flour into your measuring cup and level it off with the back of a knife.
- Mix the dry ingredients and wet ingredients until just combined. Overmixing can give you tough banana bread.
- Try setting aside 100-150 grams of banana to mash more gently so your loaf has more texture and bits of banana.
Nutrition
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Lynn Ruch says
I’ve had trouble with banana breads turning out dense add gooey but this bread isn’t! I did cook on a slightly lower temperature for slightly longer time, mostly because my oven cooks unevenly. So excited, I saved to my Pinterest & will try sime of your ether Einkorn recipes.
Jacquelyn says
Absolutely delightful. Such a perfect moisture for banana bread. The crumble top adds a nice addition too. We substituted the chocolate chips for Picans since that is what we had available.
Lauren Daniel says
I loved this recipe. I can’t stop eating it.