Einkorn Banana Bread
 
 
 
When your kitchen fills with the aroma of bananas and brown sugar, everyone in your house will know ...
it is time for banana bread. What makes this bread even better is that we can benefit from the sweetness of the ripe bananas and reduce the amount of added sugar.

The great thing about banana bread is that it’s a really good use for overripe bananas. When your bananas are too ripe and not great to eat all on their own, they’re actually sweeter. So, the older your bananas are, the more sugar you can cut out.

If you haven't made banana bread with einkorn flour before, you'll be amazed at the nutty flavor the einkorn flour adds to it!

Whole Grain Einkorn Banana Bread with a Brown Sugar Glaze

Ingredients

For the bread

  • 2 1⁄2 cups (240 g) Whole Grain Einkorn Flour
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon fine sea salt
  • 5 tablespoons (65 g) extra-virgin coconut oil, plus more for greasing the pan
  • 3 very ripe bananas, cut into 1⁄2-inch slices
  • 1⁄2 cup (105 g) (packed) dark brown sugar
  • 3 large eggs

For the glaze

  • 1⁄2 cup (60 g) powdered sugar
  • Pinch of ground cinnamon
  • Pinch of ground ginger
  • ¼ teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F. Grease a 4 1⁄2 × 8 1⁄2-inch loaf pan.
  2. Make the bread: In a large bowl, sift together the flour, baking soda, and salt.
  3. In a medium skillet, heat the coconut oil until it melts. Add the bananas and brown sugar. Simmer on medium-low heat for 5 minutes, stirring occasionally, until the bananas have softened and the sugar begins to caramelize. Allow the bananas to cool for 10 minutes.
  4. Combine the bananas and eggs in a blender or food processor, and process to a smooth purée. Fold the banana mixture into the flour with a spatula until just combined. Pour the batter into the loaf pan.
  5. Bake the bread for 42 minutes until a toothpick comes away clean when inserted in the center of the bread. Let the bread cool in the pan for 10 minutes, then unmold the loaf and let cool on a rack for 30 minutes before glazing.
  6. Make the glaze: Combine the powdered sugar, cinnamon, and ginger in a small bowl. Add 2 teaspoons water and mix until the sugar dissolves. Spread on the top of the bread.
  7. Store at room temperature, covered with plastic wrap, for up to 3 days.