Comments on: Einkorn Banana Bread

By: Peggy

Peggy — Tue, 05 Aug 2025 17:44:58 +0000

We made this recipe last night with freshly milled Einkorn flour. Delicious!!! Wouldn't change a thing! It is going to become a family favorite.

By: Gabrielle

Gabrielle — Mon, 12 May 2025 17:28:39 +0000

Best banana bread ever! Einkorn flour gives it more flavor. I did molasses and white sugar instead of brown because that’s all I had. It came out so moist and delicious

By: Ani

Ani — Mon, 26 Sep 2022 18:19:41 +0000

I love the content you publish each and every time. The recipes are precise and i tried a few recipes and they came out good. My whole family enjoyed it a lot.

By: Rasha

Rasha — Mon, 20 Apr 2020 13:45:27 +0000

What does kefir do in this recipe? For more a sour taste?

By: Jenny

Jenny — Thu, 24 Oct 2019 16:35:41 +0000

In reply to Jillian. I based it on 12 slices, I believe. Glad you like the recipe!

By: Jillian

Jillian — Thu, 24 Oct 2019 02:22:33 +0000

We love this banana bread. I’ve not sourced jaggery yet and so always use coconut sugar. Turns out great, such an indulgent loaf. I’ve also subbed sprouted Einkorn flour for part or all and had it turn out great, but usually we use all purpose.

I am curious, Jenny, do you recall how many slices did you base the nutritional data on. I see it says 1 slice for nutritional data and the recipe is 1 loaf but doesn’t specify number of servings.

By: Melodie

Melodie — Sat, 19 Jan 2019 16:39:15 +0000

This is delicious - I used dark brown sugar and yogurt. Always happy to find good recipes using einkorn. Thanks!

By: Jenny

Jenny — Wed, 16 Jan 2019 04:52:51 +0000

In reply to Miriam Kearney. Hi Miriam, you’re asking for several rather complicated substitutions. My recommendation would be for you to simply find a new recipe that meets you’re dietary requirements than attempt substitutions that may not work and may, instead, cause you to waste expensive ingredients.

By: Miriam Kearney

Miriam Kearney — Tue, 15 Jan 2019 15:49:08 +0000

This recipe looks great but for me it has a couple of problems - I need my food (even my treats) to be pretty low carb. One of the products I'm interested in trying is Green Banana Flour which a friend told me tastes quite "banany" so I am thinking of making this subbing some of the Einkorn flour for Banana Flour. Doe you or anyone else have any thoughts on this ? Good idea ? Bad idea? The other issues i the amount of Jaggery. I generally cook and even bake with very little sugar, using 25% of amount called for in recipe is typical. I am getting used to food not tasting so sweet rather than subbing in alternative sugars. Bananas are already quite sweet so I imagine I could do this easily in this recipe. Again, any ideas? Good? Bad? I'm asking these questions because I am a cook more than a baker and often don't know the effect of substitutions (except maybe sugar). I'd prefer not to have to do all the trial and error on my own. A quote I loved one time said something like this: "Learn from other people's mistakes, you'll never live long enough to make them all yourself". Thanks.

By: Amy

Amy — Tue, 15 Jan 2019 11:33:48 +0000

Loved the bread! Tried i with sprouted einkorn flour and it worked great.