Scrumptious Einkorn Banana Bread

My love affair with einkorn flour continues.  We are obsessed with the delicious, incredibly healthy, wonderfully scrumptious einkorn banana bread.  I bake it at least once a week.  The house smells divine while it’s in the oven.  In fact, everyone who walks into the house while it’s baking wants to know what the delicious smell is.

A couple of the children eat it for breakfast.  Every morning.  They love it.  This is an awesome alternative to the expensive organic Z-bars they were going through like crazy.  And it is baked in my kitchen with love.  I feel good about serving this quick bread to them, knowing it’s almost 100% organic and nutritious.  It’s also free of preservatives and a bunch of ingredients I cannot pronounce.  And it mixes up pretty fast.


3 ripe bananas (the riper, the better for sweetness)
1/3 cup melted (and cooled) butter
1 pastured egg (I pull mine right from the chicken coop)
1 tsp vanilla extract
1/2 organic cane sugar
1 1/2 cups all-purpose einkorn flour
1 tsp baking soda
pinch of sea salt
1/4 cup organic flaxseed meal (optional)
1/4 pumpkin seeds (optional)


  1. Preheat oven to 350 degrees.
  2. Peel and mash the bananas in the bowl with a hand mixer.
  3. Add all of the wet ingredients to the bananas, and mix well.
  4. Add the sugar, flour, baking soda, and sea salt.  Mix well.
  5. Add the flaxseed meal and pumpkin seeds if you want to add them.  Mix well.
  6. Pour the batter into a greased (I use softened butter) 9×13 pan.
  7. Bake for 50-60 minutes, or until a toothpick comes out clean.
  8. Let the loaf sit for about 10 minutes before turning it out onto a cooling rack.
  9. Serve warm with butter.  Or just eat it plain.  It’s that good.

My recipe is adapted from A Modern Homestead, where there are so many delicious einkorn recipes just waiting to be made!

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