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Einkorn Banana Bread

Einkorn Banana Bread

5 from 1 vote
This einkorn banana bread is soft, moist, lightly sweet, and full of ripe banana flavor with the naturally nutty taste of einkorn flour. It is an easy einkorn banana bread recipe for breakfast, brunch, or an afternoon slice, and the batter comes together without complicated techniques.
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Prep Time 15 minutes
Bake Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 Slices
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 very ripe bananas mashed
  • 1 ¾ cups einkorn flour
  • 2 large eggs
  • ½ cup melted unsalted butter
  • ⅓ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon fine salt
  • ½ cup chopped walnuts optional

Equipment

  • 9×5-inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Fork or potato masher
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Wire cooling rack
  • Parchment paper

Method
 

  1. Prepare the pan: Grease a 9×5-inch loaf pan and line it with parchment paper, leaving a little overhang to make the baked loaf easier to lift out.
  2. Preheat the oven: Heat the oven to 350°F (175°C) and position the rack in the lower-middle part of the oven.
  3. Mash the bananas: Mash the very ripe bananas with a fork until mostly smooth. A few small pieces are fine and add a nice banana texture.
  4. Mix the wet ingredients: Whisk the mashed bananas, melted butter, maple syrup, eggs, and vanilla until evenly combined.
  5. Combine the dry ingredients: In a separate bowl, whisk together the einkorn flour, baking soda, cinnamon, and salt.
  6. Make the batter: Add the dry mixture to the wet mixture and gently fold with a spatula just until no obvious streaks of dry flour remain. Do not overmix.
  7. Add the walnuts: Fold in the chopped walnuts if using them, keeping the mixing brief.
  8. Let the batter rest: Leave the batter undisturbed for about 10 minutes before baking. This gives the einkorn flour time to hydrate.
  9. Fill the pan: Transfer the batter to the prepared loaf pan and smooth the surface gently with a spatula.
  10. Bake: Bake for 50–60 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
  11. Check the top: If the loaf is browning faster than the center is cooking, loosely cover the top with foil during the later part of baking.
  12. Cool before slicing: Let the loaf cool in the pan for about 10–15 minutes, then transfer it to a wire rack and allow it to cool completely before slicing.

Notes

Use very ripe bananas. The softer and more naturally sweet the bananas are, the better the flavor and moisture of the finished loaf.
Do not chase a perfectly smooth batter. Einkorn does not need aggressive mixing. Once the flour disappears, stop stirring.
Watch the center, not just the clock. Ovens and loaf pans vary, so use the toothpick test near the end of baking rather than relying only on the listed time.
Let it cool completely. The crumb continues to settle as the loaf cools. Cutting it while very hot can make the center appear softer or slightly gummy.
Freshly milled einkorn can behave differently. If you mill your own flour, the texture and moisture absorption can vary depending on how finely the grain is milled and how fresh the flour is.

Easy Variations

  • Einkorn banana bread with oil: Replace the melted butter with a mild-flavored oil such as avocado or another suitable neutral oil.
  • Maple version: The recipe already uses maple syrup for sweetness, giving the loaf a gentle caramel-like flavor.
  • Nut-free: Simply leave out the walnuts.
  • Chocolate chip: Fold in a small handful of chocolate chips with the walnuts.
  • Whole wheat einkorn banana bread: Use whole-grain einkorn flour, understanding that the loaf may have a denser texture and stronger grain flavor.

Storage

Keep the completely cooled banana bread tightly wrapped or in an airtight container at room temperature for about 3 days.
For longer storage, refrigerate it or freeze individual slices in a well-sealed container or freezer bag.
Thaw frozen slices at room temperature or warm them briefly before serving.

Serving Ideas

Serve a slice of einkorn banana bread:
  • With a little salted butter
  • Alongside coffee or tea
  • With Greek yogurt and fresh fruit
  • Toasted lightly for a crisp edge
  • With a thin drizzle of nut butter

Recipe Summary

This einkorn banana bread recipe uses very ripe bananas, einkorn flour, maple syrup, eggs, butter, and warm cinnamon to create a tender homemade loaf. The most important technique is to mix the batter gently and avoid overworking the einkorn flour. Letting the batter rest briefly and allowing the baked loaf to cool fully also helps give the finished bread a better texture.