Fresh homemade banana bread is a delicious way to use old bananas, or just as an afternoon snack! Learn how to make your own banana bread that is perfect fresh out of the oven, or frozen for up to a year!
Make this recipe with einkorn flour or any wheat!
Like I said, banana bread is a great way to avoid throwing out old bananas. And for someone who works hard to save money on real food, even at $0.42 a pound, I care about saving those bananas!
Every month has a custom meal plan, but in reality, things happen, meal plans get changed in the unexpected flow of life, and you might end up with a few overripe bananas that you need to deal with. This is a quick and easy way to do just that!
Not only that, but it's downright delicious.
I hope I'm not alone on this, but it seems like every time I buy bananas I turn around 15 seconds later and they are already going bad! It's not just me right??
As a result, I've developed a kickin' banana bread that puts those "too-ripe-to-eat" bananas to great use.
Homemade Einkorn Banana Bread
This recipe for homemade banana bread comes together in one bowl quickly enough (3 minutes), that you will want to make it all the time!
It freezes and thaws perfectly, so make a double, triple, quadruple batch and enjoy it later as well!
It also uses real ingredients, and is milk free! That last one is a biggie around here because we use raw milk.
And at $10.75 a gallon, I like to conserve as much milk as possible! But it's also means that this is a great banana bread recipe for those with a dairy allergy.
You can use a loaf pan, or you can turn the batter into banana bread muffins. Either way, this recipe is one that you will absolutely make over and over again.
RELATED: Banana Bread Pancakes
Sugar Substitutions
A lot of people ask if they can sub in something else instead of sugar... absolutely!
With this recipe you can use honey, maple syrup, agave, or you can just reduce the sugar amount.
Totally up to you! We generally use about 1/4 cup of honey these days, but sometimes we use the full 1/2 cup of sugar too. Delicious however you make it! You will need to increase the amount of flour by 1/3 cup if you use a liquid sweetener in place of sugar.
VIDEO: Einkorn Banana Bread
To Freeze This Banana Bread for Later
If you're going to make this bread in bulk, it's a good idea to freeze some for later!
Simply allow the banana bread to cool completely, then place it in a ziploc bag and freeze.
You can also wrap it in wax paper first, or slice it. Either way, it needs to end up in a ziploc bag!
To Thaw:
Just like with our einkorn sandwich bread, this bread thaws very easily in two different ways.
1. Place it in the fridge overnight and warm the next day.
2. Open the bag and leave the bread on the counter until thawed. If you do this method, I recommend flipped the bread after a few hours so it doesn't develop a wet spot as it thaws!
Easy Einkorn Banana Bread
Ingredients
- 3 bananas ripe is better, but not crucial
- 1 2/3 cups Einkorn flour (200g)
- 1/3 cup melted butter
- 1/2 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
Instructions
- Peal bananas and place in bowl. Blend bananas only until well mashed.
- Add flour first, then additional ingredients. Mix until well combined.
- Grease pan (any type of loaf, muffin, or baking dish will work) and pour batter into dish.
- Bake at 350° for 50-60 minutes (until you get a clean toothpick test). Allow to cool for at least 10 minutes before removing.
Video
Notes
Nutrition
PIN THIS FOR LATER
The taste was really good, however I substituted a fourth of a cup of maple syrup instead of the half cup sugar. I don’t know if there was too much moisture, but it took 65 minutes before it was baked. And then as it cooled it fell. I don’t know if I should’ve added more flour or more baking soda?
I’m glad it was tasty! It does sound like you needed more flour. Sinking in the middle is the tell-tale sign of too little flour. Cups are measured differently by differently people sometimes, so that’s likely it! I would increase the flour by 1/3 cup next time.
I’m also working on getting all of the recipes updated with weight measurements for the einkorn so that it’s not an issue! For this one, the flour measurement (for all-purpose einkorn) would be 200g.
I will update the recipe card right now!
Made this today and it turned out perfect! I usually sweeten my baked goods with maple syrup, so thank you for the note to add 1/3 cup more flour. This will definitely be a go to recipe for me. Thanks for sharing!
Yes! Us too! We have even stopped using syrup altogether and just throw in another banana. Delicious!
This is exactly what I was looking for! Any tips for long fermentation? I was thinking of putting the batter in muffin tins and refrigerating overnight?