Author: 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.
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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! You will need to increase the amount of flour by 1/3 cup if you use a liquid sweetener in place of sugar.
VIDEO: Einkorn Banana Bread
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!
Easy Einkorn Banana Bread
Ingredients
- 3 bananas ripe is better, but not crucial
- 1 2/3 cups all-purpose einkorn flour (200g)
- 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 50-60 minutes (until you get a clean toothpick test). Allow to cool for at least 10 minutes before removing.
Video
Notes
Nutrition
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This was the easiest and most delicious banana bread I have ever had! The only modifications were that I had used goat butter and baked in 2 mini loaf pans. I look forward to trying some of your other recipes :)
Wonderful to hear Sandra! And your modifications sound amazing too! Thank you for sharing!
Wondering if you could add pumpkin purée to this recipe and reduce the banana?
Hi Mary Kay! Yes, you can substitute all pumpkin for the banana in this recipe! Yum!
Another winning recipe from your website! I used the recipe to make muffins. I added chocolate chips. I baked them at 380°F for about 25 minutes.
FANTASTIC! Thank you so much for posting this recipe..
Oh yay, glad you enjoyed them! Adding chocolate chips sounds amazing, gonna try that next time! :-)
I’ve made this recipe several times. I’ve tweaked it by using coconut oil instead of butter, and added spices like nutmeg, cinnamon and cloves, along with 1Tblsp crushed flaxseed with 3Tbsp water, as an egg substitute .Added 1 cup of crushed walnuts, and maple syrup instead of sugar. . Turned out perfectly!! Many rave reviews among the family. I also used this recipe for a spiced pear nut bread…Delicious!!!!!
Wow, that all sounds amazing Christy! Thank you for the feedback and modifications!!
Hi, I’m wondering if you’ve used fresh milled berries in this recipe and what the weight would be. Thank you
Hi Beth Ann! I have, and I would use about 215-220g of fresh einkorn (measure after grinding) for this instead! Enjoy!
Thank you.