My love affair with einkorn flour continues.  We are obsessed with the delicious, healthy, wonderfully scrumptious einkorn banana bread. I bake it often.  The house smells lovely 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 paired with a protein. It’s a great way to start the day and I feel good about serving this quick bread to them, knowing it’s 100% organic and more nutrient-dense than any store-bought baked good option. And it’s especially better than cold cereals or any of the other sweets that are (sadly) normal breakfast choices. In addition to it not being overly sweet, it’s also free of preservatives and yucky ultra-processed ingredients I cannot pronounce. It mixes up pretty quickly too, so it doesn’t require a big time commitment.

One thing to note – when I first started my switch to einkorn, I was still using teflon-coated loaf pans and that’s what you’ll see in the pictures below. I simply didn’t know what I didn’t know at the time. I have since switched to glass loaf pans to avoid the chemical leaching. They are worth the investment for your family’s overall wellness!

Scrumptious Einkorn Banana Bread

August 7, 2017

by Nicole

Category Einkorn RECIPES Traditional Cooking Wholesome Nutrition

Persons

10

Ingredients

• 3 ripe organic bananas
• 1/3 cup melted and cooled grass-fed butter
• 1 pastured egg (I pull mine right from the chicken coop)
• 1 tsp vanilla extract
• 1/2 cup organic cane sugar
• 1 1/2 cups einkorn flour - all-purpose, whole wheat, or a combination (I prefer 1/2 cup whole wheat and 1 cup all-purpose)
• 1 tsp aluminum-free baking soda
• pinch of sea salt
• 1/4 cup organic whole flaxseed, ground (optional)*
• 1/4 cup ground whole, raw pumpkin seed (optional)*

Instructions

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 ground flax seed* and pumpkin seed* 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.

*When I first started baking this recipe, I used pre-ground flax and whole pumpkin seeds. To preserve nutrient content, I now grind the flax myself using a blender. I also grind the pumpkin seed so it blends into the batter and makes it virtually undetectable.

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