Einkorn Banana Bread

So, your bananas are looking a little… dramatic on the counter, huh? You know, the kind that scream, ‘Bake me or face my wrath!’ And you’re thinking, ‘I want something delicious, but I also want to binge-watch that new show.’ Good news, friend. This Einkorn Banana Bread recipe is basically your culinary soulmate.

Why This Recipe is Awesome

Okay, real talk. This isn’t just any banana bread. This is Einkorn banana bread. Which, let’s be honest, sounds fancy but really just means it has this amazing, subtle nutty flavor and is often a bit easier on the tummies of those who find modern wheat a bit… much. Plus, it’s so ridiculously easy, even your dog could probably make it (if they had opposable thumbs and an oven mitt fetish). Seriously, it’s pretty much foolproof. You’ll look like a baking genius without breaking a sweat. Your friends will be impressed, your family will beg for more, and you’ll just casually shrug, ‘Oh, this old thing?’

Ingredients You’ll Need

• 3-4 ripe bananas (the darker, the better – we’re talking full-on leopard print, not just a few freckles).
• 1/2 cup (113g) unsalted butter, melted (or just really, really soft. Like, almost ready to tell you its deepest secrets).
• 1/2 cup (100g) granulated sugar (or a bit less if your bananas are basically candy).
• 1 large egg, lightly beaten (give it a little pep talk before you whisk).
• 1 teaspoon vanilla extract (the good stuff, not that imitation nonsense).
• 1 1/2 cups (180g) Einkorn all-purpose flour (our ancient grain superstar! No need for fancy sifting, unless you feel like it).
• 1 teaspoon baking soda (our fluffy-making secret weapon).
• 1/2 teaspoon salt (just a pinch to make everything pop).
• Optional add-ins: A handful of chocolate chips (because, duh), walnuts, pecans, or whatever makes your heart sing.

Step-by-Step Instructions

1. Preheat & Prep: Crank your oven to 350°F (175°C). Grab a 9×5-inch loaf pan, give it a good grease, and maybe a light dusting of flour. Nobody likes a stuck banana bread.
2. Mash ‘Em Up: In a large bowl, go to town on those sad, brown bananas with a fork. Get them nice and lumpy-but-smooth. We’re not aiming for baby food, but definitely no whole chunks.
3. Wet Ingredients Party: Pour in your melted butter, sugar, beaten egg, and vanilla extract. Stir ’em all together until they’re just combined. Don’t overmix, we’re not making a milkshake here.
4. Dry Ingredient Drop-In: Add the Einkorn flour, baking soda, and salt to the wet mixture. Stir just until everything comes together. A few streaks of flour are totally fine; overmixing is the enemy of tender banana bread!
5. Optional Goodies: If you’re feeling fancy (or just chocolate-deprived), gently fold in your chocolate chips or nuts now.
6. Into the Pan: Scrape that glorious batter into your prepared loaf pan. Give the pan a gentle tap or two on the counter to settle it.
7. Bake It Baby! Pop it into the preheated oven for about 50-60 minutes. How do you know it’s done? A wooden skewer or toothpick inserted into the center should come out clean.
8. Cool Down: Let your masterpiece cool in the pan for about 10-15 minutes before carefully transferring it to a wire rack to cool completely. Patience, young padawan. It’s worth it.

Common Mistakes to Avoid

• Underripe bananas: Trying to make banana bread with yellow bananas is like trying to run a marathon in flip-flops. It just won’t work out well. Seriously, wait for those brown spots!
• Overmixing the batter: I’ve said it once, I’ll say it again: overmixing makes tough, dense bread. You want light and fluffy, right? So, stir until just combined. No arm workouts here.
• Impatience: Pulling it out of the oven too early is a crime against humanity (and deliciousness). Always do the toothpick test! Nobody wants a raw center.
• Not preheating the oven: Rookie mistake. Your oven needs to be hot and ready to go for proper rising. Don’t rush perfection.

Alternatives & Substitutions

• No Einkorn? While I love its nutty charm, you can use regular all-purpose flour if you’re in a pinch. The texture might be slightly different, but still delicious. Just don’t tell Einkorn I said that.
• Dairy-free? Swap the butter for an equal amount of melted coconut oil or a neutral-flavored oil (like avocado or vegetable oil).
• Less sugar? If your bananas are extra sweet, feel free to reduce the granulated sugar by a quarter. Or, if you live life on the edge, swap half of it for brown sugar for a richer, more caramel-y vibe.
• Vegan vibes? You can try a ‘flax egg’ (1 tbsp ground flaxseed + 3 tbsp water, let it sit for 5 mins) instead of the regular egg, and use a dairy-free butter alternative. Results might vary slightly, but it’s worth a shot!

FAQ (Frequently Asked Questions)

• My banana bread turned out dense. What gives? Probably overmixing! Or not enough leavening. Next time, be gentle with that batter, okay?
• Can I add other fruits or nuts? Heck yeah! Blueberries, chopped apples, dried cranberries, pecans, walnuts… go wild! Just don’t add too much, or it might struggle to bake evenly.
• How long does it last? On your counter, probably 3-4 days (if it even makes it that long!). In the fridge, maybe up to a week. For longer storage, slice it up and freeze individual pieces. Hello, future breakfast!
• What if I don’t have ripe bananas? Can I speed up the ripening? Okay, you’re in a hurry, I get it. You can bake them in their skins on a baking sheet at 300°F (150°C) for 15-20 minutes until they’re black and squishy. Let them cool, then proceed. FYI, it works!
• Is Einkorn flour really that different? A little! It has a unique nutrient profile and slightly less gluten, often making it easier to digest for some people. It also has a lovely delicate flavor. So yes, it’s a bit special.
• Can I make muffins instead? Absolutely! Divide the batter into a greased muffin tin. Bake for about 20-25 minutes, or until a toothpick comes out clean. Perfect for grab-and-go.

Final Thoughts

There you have it, superstar! Your very own, totally impressive, and ridiculously tasty Einkorn Banana Bread. See? You didn’t even break a sweat. Now go impress someone—or yourself—with your new culinary skills. Maybe slice it up, slather it with a little extra butter (because why not?), and enjoy your well-deserved treat. You’ve earned it! High five!