This Einkorn Banana Bread is made with Einkorn flour, an ancient flour that is higher in protein. It is simple, low in sugar and butter, and has plenty of bananas.
It requires only 8 ingredients, uses only 1 bowl, and can be made in a variety of different pans, which you’re sure to have at home. It does not require special techniques or tools, and I provide plenty of tips and tricks to ensure success in baking this Einkorn Banana Bread.
Banana bread is a favorite recipe in our house, and I have made hundreds over the years. More recently, I have made well over 2 dozen loaves of banana bread, testing many variations, like this Banana Bread with Streusel Topping, or Banana Bread without a Loaf Pan. This research ultimately culminated in my detailed Guide to Baking Banana Bread.
Why Use Einkorn Flour?
Einkorn flour is a wheat flour that can be substituted in many recipes 1 for 1 with standard all-purpose flour. There are a variety of reasons why you might choose Einkorn flour over all-purpose flour.
- Einkorn flour is higher in protein than all-purpose flour.
- Protein Content:
- All-purpose Flour: 9-11%
- Durum Wheat: 12.5%
- Bread Flour: 11-13%
- Einkorn Flour: 13%
- Einkorn flour is low on the gluten index (rated 0). The gluten is weak. It does not stretch. It tears.
- It is rich in phosphorus, vitamin B6, potassium, antioxidants, and amino acids.
- It is in the same family as spelt and emmer.
What to Consider When Baking with Einkorn Flour
Because Einkorn flour has a low gluten index, it needs to be treated differently when baking with yeast or sourdough bread, but it works seamlessly in banana bread.
Compared with all-purpose flour, banana bread made with einkorn flour does not have as large of a rise, or as sharp an “ear” on the top, the shape the bread makes when scored before baking (usually quick breads are not scored, but naturally form an “ear” on their own).
The density and texture of this quick bread, however, are not markedly different when using Einkorn flour compared with standard all-purpose flour.
Where to Buy Einkorn Flour?
The Jovial brand of Einkorn flour can be found at Whole Foods or online, where it can also be purchased in larger quantities. Einkorn flour is significantly more expensive than standard all-purpose flour.
Einkorn Flour in Banana Bread
Using Einkorn in banana bread does not have any significant impact on the taste or texture of banana bread. You would never know the difference between a loaf of banana bread made with einkorn flour vs. a loaf of banana bread made with all-purpose flour (which is a blend of hard and soft wheat).
Above is an image of King Arthur’s unbleached all-purpose flour and Jovial Einkorn all-purpose flour. The two flours feel exactly the same in texture. The color of the Einkorn flour is slightly yellow, compared with the white all-purpose flour.
Choosing Bananas for Banana Bread
As bananas change from underripe to ripe their sugar content increases significantly. However, overripe bananas are not any sweeter than ripe bananas. Overripe bananas, do however, have a stronger banana flavor. I find that very overripe bananas (more brown than yellow) are too intense in flavor for my preference, giving off an almost imitation banana taste (like you’d find in banana-flavored candy).
Expert Tip: Where possible, choose bananas that are ripe, more yellow than brown, but with plenty of brown spots. However, as long as your bananas are no longer unripe they will work well in banana bread.
For more details on choosing bananas, as well as banana bread variations, and plenty of tips and tricks see my Guide to Baking Banana Bread.
How Many Bananas to Use for Banana Bread
This recipe calls for two cups of mashed bananas. This is typically 4 ½ to 5 medium bananas. It is important to measure the total quantity of mashed bananas in a large measuring pitcher (if you have one). This can be done quickly by adding the bananas in 1 to 2-inch chunks to a large measuring pitcher and mashing them with a hand mixer. This can of course be done by hand or with measuring cups if that is what you have available to you.
Einkorn Banana Bread Ingredients
Below are the ingredients needed to make Einkorn Banana Bread. Note the texture of the Einkorn flour is the same as standard all-purpose flour, but the color is slightly more yellow.
- Butter: I use salted butter. This recipe calls for only ¼ cup, which is less than typical. Because it has more bananas than typical which adds moisture, additional butter is not needed. Adding more butter adds a greasiness and you start to taste the butter distinct from the rest of the bread.
- Sugar: The recipe uses only ½ cup sugar, also significantly less than typical. There is plenty of sweetness in the bananas, making more sugar unnecessary. But if you like extra sweet banana bread you can add ¼ cup of sugar.
- Mashed bananas: Any ripe bananas will work. The closer to overripe the stronger the banana flavor, but once ripe, the bananas do not become sweeter as they ripen.
- Eggs: Use large eggs.
- Vanilla Extract: To complement the banana flavor.
- Baking Soda: For leavening.
- Salt: To bring out the other flavors and contrast the sweetness.
- Einkorn All-purpose Flour: Specialty flour that can be purchased at Whole Foods, discussed in detail above.
How to Make Einkorn Banana Bread
Below are the step-by-step photos and instructions for making Einkorn Banana Bread.
*Note that the recipe card with instructions and ingredient list is included further below these step-by-step photos.
Step 1. Preheat the oven to 350℉. In a large mixing bowl, cream the butter and sugar with a hand-held mixer (or mix by hand if you do not have a mixer).
Step 2. Add the mashed bananas and combine. Be sure to measure the total amount of mashed bananas.
Step 3. Add the eggs and mix to combine.
Step 4. Add the vanilla, baking soda, and salt and combine.
Step 5. Add the Einkorn all-purpose flour and with a spoon mix to combine.
Step 6. Butter and flour a 9x5 loaf pan.* See note below on different pan types and sizes. Pour the batter into the loaf pan. Create a score at the top of the loaf of bread with a knife. It is okay if the score doesn’t “stay” like it would with yeast bread. It will still help the bread to rise and separate around the score.
Bake for 55 minutes to 1 hour. A toothpick inserted into the middle should come out without any wet batter.
What Didn't Work: Sour Cream
I have made this quick bread recipe many times both with and without sour cream. Using sour cream with Einkorn flour adds moisture and requires more flour to balance out the extra water content (it requires more Einkorn flour than would be needed if using standard all-purpose flour). This in turn dilutes the banana flavor and adds unnecessary complexity. The flavor of the bread is also better without sour cream.
Einkorn Banana Bread FAQs
Einkorn banana bread can be stored on the counter in the dish that it was baked in, wrapped in plastic wrap or aluminum foil.
Einkorn banana bread will last for 4 days on the counter, and up to a week in the fridge.
Yes, you can freeze Einkorn banana bread. It freezes and reheats very well. Wrap well in plastic wrap and place in the freezer for up to 3 months. Thaw in the fridge or on the counter overnight and warm slices in the microwave.
If you're looking for more quick bread recipes, you may love these:
If you make this Einkorn Banana bread, I'd love to hear from you and learn how it went. Leave a rating and a comment down below and let me know how it turns out. Your feedback means a lot!
Einkorn Banana Bread
- ¼ cup butter, softened
- ½ cup granulated sugar
- 2 cups mashed bananas
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cup Einkorn all-purpose flour
- Preheat the oven to 350℉. In a medium to large mixing bowl, cream the butter and sugar with a hand-held mixer (or mix by hand if you do not have a mixer).
- Add the mashed bananas and combine. Be sure to measure the total amount of mashed bananas.
- Add the eggs and mix to combine.
- Add the vanilla, baking soda, and salt and combine.
- Add the Einkorn all-purpose flour and with a spoon mix to combine.
- Butter and flour a 9x5 loaf pan.* See note below on different pan types and sizes. Pour the batter into the loaf pan. Create a score at the top of the loaf of bread with a knife. It is okay if the score doesn’t “stay” like it would with yeast bread. It will still help the bread to rise and separate around the score. Bake for 55 minutes to 1 hour. A toothpick inserted into the middle should come out without any wet batter.
- For 9x5 ceramic loaf pan: Bake for 55 minutes - 1 hour.
- For 9x5 metal loaf pan: Bake for 50 minutes - 1 hour.
- For an 8x8 ceramic loaf pan: Bake for 40-50 minutes.
- For an 8x8 metal loaf pan: Bake for 35-45 minutes.