This Einkorn Flour Banana Bread is perfectly moist and pairs wonderfully with a hot cup of coffee or tea!
I have a confession to make – I’m a bad banana buyer. That’s right – I just seem to have the worst luck with buying bananas that go directly from green to brown and skip that perfectly ripe yellow stage altogether. Now they say that eating a spotted brown banana is supposed to be good for you, but I prefer that just-ripened, no green, no brown stage – call me picky. 😉
Of course I don’t want tons of bananas going to waste, so to deal with my “bad banana buyer syndrome” I’ve become proficient at turning them into something that I do love – banana bread! It’s a favorite in our home. I especially love it in the morning with coffee or tea.
Lately I’ve been working on cutting back the amount of gluten in my diet. I’m no where close to totally gluten free, and doubt I ever will be, but I have fallen in love with several modified recipes that use Einkorn Flour, including this Einkorn Flour Banana Bread! It is so incredibly moist and flavorful! Einkorn is an ancient form of wheat. It still contains gluten, but has a different genetic makeup than modern wheat which results in a much lower gluten content than the modern, 42 chromosome wheat found in most traditional flour.
Einkorn Flour Banana Bread
3 cup Einkorn Flour (we love Young Living’s Einkorn Flour, you can also get it from Amazon)
1/2 tsp Cinnamon (or 1-2 drops of Young Living Cinnamon Essential Oil)
1/2 tsp Nutmeg (or 1-2 drops of Young Living Nutmeg Essential Oil)
1/2 tsp Salt
1/2 tsp baking soda
1 and 1/2 cups Sugar
2 sticks of Butter, softened
3 large over ripe Bananas or 4 small-med sized Bananas
1 cup diced Walnuts (or switch it up and try slivered almonds)
1.Preheat the oven to 350°.
2. Sift flour into large bowl and then mix in cinnamon, nutmeg, salt, baking soda and sugar.
3. Add eggs, butter and bananas in a blender and blend until mixed (do not over blend). Add this to the flour mixture and mix well.
4. Add walnuts and mix until well combined
5. Coat 2 bread pans with butter and split the mixture into the pans equally.
6. Bake for 55-65 minutes and allow to cool before diving in.
Yields 2 Loaves.