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!
Easy Einkorn Banana Bread
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!
Ingredients
- 3 bananas ripe is better, but not crucial
- 1 1/2 cups Einkorn flour
- 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 minutes. Allow to cool for at least 10 minutes before removing.
Recipe Notes
If slicing bread, do it while the bread is slightly warm!
** With this recipe you can use honey, maple syrup, agave in equal parts - or you can just reduce the sugar amount.
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!
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Christina Kamp says
Such a great recipe, so moist and delicious. Thank you!
Victoria says
Awww, I’m so glad you enjoy it!
Kaitlyn says
Mine did not rise at all. Any idea why?
Victoria says
Hi Kaitlyn, I’m so sorry this happened :-(
Is it possible that you left out the baking soda? That’s the only thing I can think, unless your baking soda is very old? It can lose potency over time, say more than 2 years opened, but sealed or 6 months completely open.
I actually made this recipe yesterday as muffins (we make it a lot) and it was perfect… hopefully yours was still delicious, even if it didn’t rise!
Kaitlyn Huff says
It was delicious! I’ll try some new baking soda and see if it’ll rise. Thank you for the prompt
Victoria says
You’re welcome! Glad it was still tasty at least!