{"id":21164,"date":"2019-01-05T16:33:06","date_gmt":"2019-01-06T00:33:06","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=21164"},"modified":"2023-08-10T14:33:50","modified_gmt":"2023-08-10T21:33:50","slug":"einkorn-banana-bread","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/einkorn-banana-bread\/","title":{"rendered":"Einkorn Banana Bread"},"content":{"rendered":"\n

This einkorn banana bread<\/strong> has a delicate, light crumb, and rich banana flavor. The trick is to freeze overripe bananas and let them thaw before beating them into the batter. This step helps infuse the flavor of bananas into every bite. A good dose of walnuts and dark chocolate chips add texture and richness.<\/p>\n\n\n\n

The bananas do more than lend their bold flavor; they also bring unparalleled moisture to the loaf, ensuring a tender, satisfying crumb that stays wonderfully moist and utterly indulgent.<\/p>\n\n\n

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\"Einkorn<\/figure>\n<\/div>\n\n\n

We buy a lot of bananas. They're cheap, and the kids love them. But we inevitably end up with more than we can eat. So I toss them into a bag and tuck them into the freezer. When we have enough, I make this einkorn banana bread recipe. <\/p>\n\n\n\n

It's a favorite recipe in our house - the kids love it. It's sweet, dense, impossibly moist, and rich with banana flavor that seeps into every bite. It's a rif on my mother-in-law's homemade banana bread - the one my husband remembers having when he grew up. <\/p>\n\n\n\n

I've tinkered with the recipe since then. I use more bananas, and plenty of butter instead of vegetable oil. But the biggest shift is using einkorn wheat flour instead of regular flour.  <\/p>\n\n\n\n

The ancient grain einkorn has less gluten (and a weaker gluten structure) than modern wheat, and it produces the most tender baked goods - especially batter bread, muffins, and cookies. <\/p>\n\n\n\n

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Why You'll Love It<\/h2>\n\n\n\n

Einkorn is an ancient variety of wheat with a rich nutritional profile and pleasant, almost nutty flavor<\/strong>. It produces super-tender batter breads, making it perfect for banana bread<\/strong>.<\/p>\n\n\n\n

It only takes about 20 minutes of active time<\/strong> in the kitchen, so it comes together quickly.<\/p>\n\n\n\n

Pops of dark chocolate and walnuts add interest and texture to the banana bread, making it a decadent treat<\/strong>.<\/p>\n<\/div><\/div>\n\n\n\n

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Ingredients + Substitutions<\/h2>\n\n\n\n

Einkorn flour<\/strong> gives this banana bread recipe a delicate, tender crumb and rich flavor. It also adds a golden hue to the bread thanks to einkorn's plentiful beta carotene.<\/p>\n\n\n\n

Bananas<\/strong> give the bread moisture and flavor. Use over-ripe bananas that you've allowed to thaw overnight. They turn liquidy, rather than lumpy, and infuse the entire loaf of banana bread with flavor.<\/p>\n\n\n\n

Baking Soda<\/strong> and Milk Kefir<\/a><\/strong> work together make the bread rise. That's because baking soda is alkaline and milk kefir is acidic. When combined, they produce a chemical reaction that makes quickbreads rise.<\/p>\n\n\n\n

If you don't have kefir, you can use buttermilk, fresh whey, or yogurt. But avoid using Greek-style yogurt, which is too thick for this recipe.<\/p>\n\n\n\n

Butter<\/strong> and Eggs<\/strong> give the banana bread structure and tenderness. You can substitute up to half the amount of butter in this recipe with olive oil or avocado oil.<\/p>\n\n\n\n

Brown sugar<\/strong> adds sweetness, and it also helps support the loaf's structure. One of my favorite substitutes is jaggery, a type of unrefined cane sugar with a moist quality and rich flavor. Coconut sugar is a good substitute, but avoid liquid sweeteners such as maple syrup which add too much moisture to the batter.<\/p>\n\n\n\n

Dark chocolate<\/strong> and walnuts<\/strong> add flavor and texture to the banana bread, making it more of a treat. You can easily swap in a different nut if you prefer, or leave them out altogether.<\/p>\n<\/div><\/div>\n\n\n\n