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)
- Preheat oven to 350 degrees.
- Peel and mash the bananas in the bowl with a hand mixer.
- Add all of the wet ingredients to the bananas, and mix well.
- Add the sugar, flour, baking soda, and sea salt. Mix well.
- Add the flaxseed meal and pumpkin seeds if you want to add them. Mix well.
- Pour the batter into a greased (I use softened butter) 9×13 pan.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Let the loaf sit for about 10 minutes before turning it out onto a cooling rack.
- 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!