This einkorn banana bread is rich and dense with bananas, dotted with chopped walnuts and dark chocolate chips. Bananas not only give the bread a rich and pronounced flavor, but also moisture - meaning that the bread's crumb is dense, tender, and wonderfully moist.
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Making Einkorn Banana Bread
Einkorn is an ancient wheat variety, one that hasn't been hybridized or subject to chemical mutagenesis like some modern varieties. It also has relatively low gluten content and a fairly high level of micronutrients by comparison to modern varieties. For many people, heritage grains like einkorn are easier to digest.
Einkorn bakes a little differently from modern varieties of wheat, as it has less gluten which means a lower ability to hold its structure. It also tends to require less liquid than most other grains and flours and produces a sticky dough. While that can make most yeast-leavened bread made from einkorn a little tricky, einkorn produces excellent batter and quick bread.
It's in batter bread, like this Einkorn Banana Bread, that einkorn really shines. Its rich flavor partners well with bananas, while dark chocolate offers the faintest hint of bitterness.
This recipe uses jaggery, an unrefined cane sugar traditionally used in Indian cookery. Because jaggery is unrefined, it retains its molasses content meaning that it not only brings moisture to the bread but minerals, too.
For this Einkorn Banana Bread recipe, I encourage you to use overripe bananas that have been frozen and then thawed. Freezing not only helps to bring out the sugars even more in ripe bananas, but it also breaks down the cellular structure, too. With this method, the bananas blend seamlessly into the einkorn batter, and the bread itself will have no chunks of banana - giving the bread a better flavor and more uniform consistency.
Einkorn Banana Bread
- Grease a 9-inch by 5-inch loaf pan or line it with parchment paper, and heat the oven to 350 F.
- Remove the bananas from their peels, and return them to the colander. Set the colander in the sink or over a bowl to allow excess liquid to drain.
- While the bananas drain, sift the einkorn flour with the baking soda and salt into a medium bowl, and set it aside.
- Place the butter and jaggery into a stand mixer, and cream them together at medium speed until lightened and fluffy. Add the eggs and bananas, and beat them together until uniformly combined.
- Beat one half of the flour into the liquid ingredients, and then pour in the kefir, and then beat in the remaining flour.
- Fold the nuts and chocolate chips into the batter, and then pour the batter into your prepared loaf pan. Bake at 350 degrees for 70 minutes or until it springs back when lightly touched in the middle. Remove from pan and cool on a wire rack.
Other Favorite Recipes Using Einkorn
Einkorn is an ancient variety of wheat, rich with flavor and micronutrients and easier to digest than modern varieties of wheat. Einkorn is a soft flour and particularly well-suited to pastries, cookies, and muffins. Here are some of our favorite ways to use it.
Sprouted Whole Grain Blueberry Muffins are spiked with lemon and dotted with juicy blueberries.
Apple Dutch Baby Pancake with Sprouted Einkorn Flour is an easy breakfast recipe to make, and nice to serve for brunch, too.