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
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.
If slicing bread, do it while the bread is slightly warm!