Einkorn Flour Banana Bread Recipe
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.
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.
Frequently Asked Questions About Einkorn Flour Banana Bread
Is Einkorn flour the same as spelt?
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.
What does Einkorn flour taste like?
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.
Can Einkorn be substituted for regular flour?
No, Einkorn flour can’t be substituted one for one for regular flour in most recipes. Einkorn is a thirstier flour so it requires more hydration in the batter.
Can you freeze this banana bread recipe?
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.
More Einkorn Flour Recipes
How to Make Einkorn Flour Banana Bread
Preheat the oven to 350 degrees F. Lightly grease a 9×5 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.
Fold in dry ingredients a bit at a time until just incorporated. Take care not to overmix. (overmixing can cause a tough banana bread consistency) Gently fold in chocolate chips. 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. Enjoy!
More Recipes to Enjoy Around the Table
What is more comforting than a warm cinnamon bun freshly iced right out of the oven? These healthy spelt cinnamon buns are unique with the hint of orange in the filling and the icing. They are satisfying but not overly sweet and you still feel great after eating them.
These Coconut Flour Oatmeal Cookies are soft and chewy with a great melt-in-your-mouth texture from the coconut flour. They are gluten-free and naturally sweetened with only maple syrup and chocolate chips! These cookies are also dairy free because they call for coconut oil rather than butter. I debated calling them “Triple Coconut Cookies” because they have coconut flour, shredded coconut and coconut oil in them — a delicious trio!
Apple Cider Butternut Squash Soup
Butternut Squash Soup made with Apple Cider will fill your home with the aromas of fall. The combination of apple cider and butternut squash with the addition of warming spices makes this soup the definition of fall flavours. Butternut Squash Soup made with Apple Cider is very quick to make!
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Einkorn Flour Banana Bread Recipe
Einkorn Flour Banana Bread
Ingredients
Dry Ingredients
- 1 3/4 cup einkorn flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup butter room temperature
- 3/4 cup brown sugar lightly packed
- 2 large eggs room temperature
- 1 1/2 cups mashed banana (overripe bananas)
- 1 tsp pure vanilla extract
- 1 cup chocolate chips
Streusel Topping
- 3 tbsp flour
- 2 tbsp brown sugar
- 2 tbsp rolled oats
- 1/4 tsp ground cinnamon
- pinch of salt
- 2 tbsp butter softened
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9×5 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.
If you make this Einkorn Flour Banana Bread 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
Christy Faber
Hi! I’m Christy, a happy wife and mother to three boys, a nutritionist, a food lover and a Canadian. Creating and experimenting in the kitchen is my idea of an afternoon well spent. To me, a clean kitchen is an empty canvas of possibility and that means my kitchen never stays clean for long. My dream is that one or more of the recipes I share here will inspire you, perhaps even becoming a cherished family favourite.
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