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!
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!