Banana bread is a great way to avoid throwing out old bananas. And for someone who is trying to stretch every dollar, 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.
This recipe also 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 as pictured, 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.
Easy Einkorn Banana Bread
Ingredients
- 3 bananas ripe is better, but not crucial
- 1 1/2 cups Einkorn flour
- 1/3 cup melted butter
- 1 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!
Lori says
Excellent recipe!
Anna says
Would this work with 1/2 cup of honey instead of sugar?
Victoria says
Hi Anna! Yes it will! The bread may be a bit more dense, but it will still be delicious!
Nicole Renee says
Just wanted to tell you how much my whole family loves this recipe! I make it at least once a week. I am using it as a breakfast bread, so I cut back to 1/2 cup organic cane sugar, and also added 1/4 each of flax seed meal and pepitas (pumpkin seeds). I may try adding in chia seeds too at some point, though I’m not sure how that will turn out. Anyway, just wanted to share how successful it’s been with my family, thank you!
Victoria says
Hi Nicole! That’s awesome!! I’m so glad!
We had it for breakfast last week and I did the same thing, cut down to 1/2 cup of raw organic honey 🍯😍
I’m going to have to try adding nuts/seeds, that sounds wonderful! I might even add some pumpkin purée from the garden this fall… mmmmm, fall. I’m already over summer 😂
Thank you for letting me know!!
Nicole Renee says
Oh I’m going to try it with raw honey next time, that sounds great! I wonder if the bananas were replaced with pumpkin puree, if I’d need to increase the sugar? Definitely going to experiment with it! Thanks for more ideas! I’ve been going through lots of your einkorn recipes this evening and pinning. I really appreciate all of your posts, what a resource!
Dane says
Hello! Thanks for sharing. Can I use Coconut sugar instead of sugar?
Victoria says
Yes! They are processed essentially the same way, so it would be perfectly fine! 😀
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!