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!
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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
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Peal bananas and place in bowl. Blend bananas only until well mashed.
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Add flour first, then additional ingredients. Mix until well combined.
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Grease pan (any type of loaf, muffin, or baking dish will work) and pour batter into dish.
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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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Kristi says
I use this recipe to make muffins for breakfast weekly. I cut the sugar down to 1/2 cup organic brown sugar and add chopped nuts and chocolate chips. My family loves them! Thank you!
Victoria says
Yay Kristi, that’s awesome!! This is based on my husband’s mom’s recipe, so I always make it as is… but now I want to cut down the sugar to see if it notices. LOL! I’m so glad y’all love them!! Thank you for stopping by!
Kelly says
We love this bread and make it every other week! Do you think it would be possible to use whole grain einkorn rather than all purpose?
Victoria says
Hi Kelly, that’s awesome! You can definitely use whole wheat – I would start with half and half, whole wheat and all purpose and see if you still like the taste and texture. If you do, then you can go full 100% whole wheat! Let me know if you try it and what you think!
Donna thorne says
Victoria…Thank you for sharing…this is an excellent recipe!!!
Tried it again using 1/2 cup brown sugar instead of if the 1 cup white, and 1 cup AP einkorn and 1/2 cup WW einkorn, adding walnuts…again excellent.
Many thanks, Donna
Victoria says
Fabulous! I’m so glad to hear that!
Stephanie says
This banana bread is wonderful, and so easy! I use Earth Balance or coconut oil in place of the butter (to be dairy-free), add plenty of walnuts for protein, and use just 1/2 cup of sugar. The bananas add so much sweetness that you do not need the full cup of sugar. I might try it sugar-free next time, to see if anyone notices.
Victoria says
Whoo Hoo! Glad to hear it Stephanie! Yes, the way we originally made it definitely had a good amount of sugar, but now we use about 1/4 cup of honey.
People who eat this recipe that are used to a Standard American Diet (with higher sugar content) think it tastes normal. But when you start reducing your overall sugar, it’s definitely a pretty sweet recipe! So your idea to reduce is good. I find honey also mellows out the sweetness.
Without any sugar at all, you may be surprised how not sweet it is. When baked the bananas lose a lot of their sweetness. The lowest we tend to go is 1/4 cup of honey.
Let me know if you try it without!
Susan says
I followed this recipe exactly to the instructions (using very ripe bananas and all-purpose einkorn flour) this morning and oh, my goodness! This is the most flavorful, tender and moist banana bread I’ve ever tasted! It was so good that I kept the oven hot and made a second loaf for freezing. I’ve been baking for decades and have never found a banana bread recipe that I love until now. I’m new to baking with einkorn flour so to find this perfectly lovely recipe so soon into my learning curve is especially exciting! I will treasure this recipe. Thank you so much!
Victoria says
Susan!! You made my day! Thank you so much for sharing your experience and welcome to the world of einkorn flour! All the recipes on this site that use wheat are specifically formulated for einkorn flour. Enjoy and I’m so glad you found me!