Go Back

Einkorn Banana Nut Bread or Muffins

This yummy einkorn banana bread recipe is nutritious and easier to digest. This will yield either two loaves or 24 muffins.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings 24 muffins

Equipment

  • 2 loaf pans or muffin pans

Ingredients
  

  • 3 overripe bananas
  • ½ cup sugar
  • ½ cup butter or lard melted
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ cup sour milk or buttermilk you can add ½ TBS vinegar or lemon juice to regular milk to make sour milk or buttermilk substitute
  • 2½ cups Einkorn Flour you can use half whole grain and half finely ground
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup chopped nuts optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a loaf pan or muffin pans. In a large mixing bowl, combine the mashed bananas and sugar.
    Stir in the melted butter (or lard), eggs, and vanilla extract until well blended. Add the sour milk or buttermilk and mix.
    In a separate bowl, whisk together the einkorn flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix, as einkorn flour absorbs liquid more slowly than modern wheat.
    Fold in the chopped nuts, if using.
    Pour the batter into the prepared loaf pan and smooth the top .Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. If making muffins, 20 minutes is all you need. Allow the bread to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.