Fresh Milled Einkorn Banana Bread
Here's another banana bread recipe you can make, but now using fresh milled einkorn! Honestly, einkorn is MADE for things like this, and it really shines in this recipe. One thing einkorn will never give you is a dry or bland result. And with banana bread, moist and flavorful is what we're going for, so...
This recipe uses very ripe bananas, brown sugar, butter, and Greek yogurt (for extra protein!). It's very simple to make, just mix, rest, bake, and let the loaf cool before slicing. It's lovely served alongside your morning coffee or packed into lunchboxes for a homemade afternoon snack.
If you love baking using fresh milled einkorn, try my 100% fresh-milled einkorn sourdough bread and fresh milled einkorn sourdough bread (loaf pan method).
Summarize & Adapt This Recipe On:
Quick Look
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Total Time: 1 hour 25 minutes
- Servings: 10-12 slices
- Difficulty: Easy
- Baking Method: Oven-baked
- Best For: Breakfast, brunch, afternoon snacks, and using up ripe bananas
Jump to:
- Summarize & Adapt This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Fresh Milled Einkorn Banana Bread
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Fresh Milled Einkorn Banana Bread
- Other Delicious Fresh Milled Desert Recipes
- Fresh Milled Einkorn Banana Bread
- Need Help Tweaking This Recipe?
- Other Fresh Milled Flour Recipes You'll Love
- Fresh Milled Protein Bagels with Greek Yogurt
- The Easiest Fresh Milled Einkorn Sourdough Bread (Loaf Pan Method)
- Fresh Milled Einkorn Kaiserschmarrn (Shredded Pancake)
Important Ingredients
- freshly milled whole einkorn flour gives the banana bread its nutty, wholesome flavor and tender texture.
- very ripe bananas provide natural sweetness, moisture, and classic banana bread flavor. Use 320-350 grams of mashed bananas.
- unsalted butter adds richness and helps create a soft, tender crumb.
- brown sugar sweetens the loaf while adding a subtle caramel-like flavor.
- eggs help bind the ingredients together and provide structure.
- greek yogurt or full-fat sour cream adds moisture and helps keep the banana bread soft, plus it adds some protein!
- baking soda helps the loaf rise and develop a light texture.
- ground cinnamon adds a warm, cozy flavor that pairs nicely with ripe bananas.
- vanilla extract enhances the sweetness and flavor of the banana bread.
See recipe card for quantities.
Substitutions & Variations
- Salted butter can work here. Simply reduce or lessen the additional salt.
- You can use coconut sugar as an alternative for brown sugar, though the flavor and texture may vary slightly.
- This recipe is developed specifically for freshly milled whole einkorn flour. Substituting all-purpose flour or another grain may require adjustments to the liquid and flour amounts!!
- Leave the cinnamon out if you prefer a simple banana flavor, or use a little nutmeg for a different warm spice note.
How to Make Fresh Milled Einkorn Banana Bread
Step 1: Prepare the oven and pan. Place an oven rack in the lower third of the oven and preheat to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper (Image 1).
Step 2: Mix the dry ingredients. In a medium bowl, mix together the freshly milled einkorn flour, baking soda, salt, and cinnamon (Image 2).
Step 3: Cream the butter and sugar. Add the softened butter and brown sugar to a large mixing bowl. Using a hand mixer or stand mixer, beat for about 2-3 minutes, until the mixture looks lighter and creamy (Image 3).
Step 4: Add the eggs. Beat in the eggs one at a time, mixing well after each addition (Image 4). Scrape down the sides and bottom of the bowl as needed.
Step 5: Add the bananas. Add the mashed bananas, Greek yogurt or sour cream, and vanilla. Mix on low speed until combined (Image 5). The mixture may look slightly curdled at this point, which is completely normal.
Step 6: Add the flour mixture. Add the dry ingredients to the wet ingredients and mix on low speed just until no dry flour remains (Image 6). Avoid overmixing, since einkorn has more delicate gluten than modern wheat.Add in any extras at this point too. If using chopped nuts or chocolate chips, gently fold them into the batter with a spatula. Rest the batter: Let the batter sit for about 5-10 minutes. This gives the freshly milled einkorn flour a little time to absorb the moisture. The batter should be thick but still easy to spread. It shouldn't be easily pourable! If it is, add 20-40g more flour.
Step 7: Fill the loaf pan. Transfer the batter to the prepared loaf pan and spread the top into an even layer (Image 7).
Step 8: Bake. Bake for approximately 60-70 minutes. If the top starts browning too quickly, loosely cover the loaf with aluminum foil during the second half of baking. The banana bread is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs (Image 8).
Step 9: Cool. Let the loaf cool in the pan for about 30-45 minutes, then remove it and place it on a wire rack (Image 9). Allow it to cool completely before slicing. Fresh-milled einkorn breads can seem gummy if cut while still hot, so this step makes a noticeable difference.
Hint: Use very ripe bananas. Bananas with plenty of brown spots are sweeter, softer, and easier to mash. They also add natural moisture to the bread.
Baking Schedule
- 8:00 AM - preheat oven to 350°F (175°C) and prepare loaf pan
- 8:10 AM - mix dry ingredients, cream butter and brown sugar
- 8:20 AM - add eggs, mashed bananas, yogurt, and vanilla
- 8:25 AM - gently mix in dry ingredients
- 8:30 AM - fold in optional add-ins and rest batter for 5-10 minutes
- 8:40 AM - transfer batter to loaf pan and bake for 60-70 minutes
- 9:45 AM - check doneness and remove from oven
- 10:00 AM - cool in pan for 30-45 minutes
- 10:45 AM - transfer to wire rack to cool completely
- 12:00 PM - slice and enjoy!
💭Crucial Success Tips
Measure the flour by weight!. Use 270 grams of freshly milled einkorn flour rather than relying on cup measurements. This helps keep the flour-to-moisture ratio consistent.
Recipe FAQs
Absolutely! Full-fat sour cream is an easy substitute for Greek yogurt. Both add moisture and help create a tender crumb. Use the same amount called for in the recipe.
A gummy center can happen if the loaf contains too much moisture, hasn't baked long enough, or is sliced before cooling completely. Make sure your mashed bananas stay within the recommended 320-350 grams, check the center for doneness, and allow the loaf to cool fully before slicing.
Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs, but no wet batter. The loaf should also feel set in the center. Since oven temperatures can vary, begin checking around the 60-minute mark.
How To Store Fresh Milled Einkorn Banana Bread
Once completely cool, keep the banana bread tightly covered at room temperature for up to 3 days, or refrigerate for up to 1 week.
Other Delicious Fresh Milled Desert Recipes
- Fresh Milled Einkorn Banana Bread
- Fresh Milled Einkorn Crepes
- Fresh Milled Pumpkin Sourdough Rolls with Poppy Seed Filling
- Apple Millet and Farmer's Cheese Bake
If you tried this fresh milled einkorn banana bread or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Fresh Milled Einkorn Banana Bread
Equipment
- 1 9x5 loaf pan loaf
Ingredients
- 270 g freshly milled whole einkorn flour
- 1 teaspoon baking soda
- ¼ teaspoon fine salt
- ½ teaspoon ground cinnamon
- 110 g unsalted butter softened to room temperature
- 140 g brown sugar
- 2 large eggs at room temperature
- 320-350 g mashed very ripe bananas about 3 large bananas
- 60 g plain Greek yogurt or full-fat sour cream
- 1 teaspoon vanilla extract
- Optional: 90 g chopped walnuts or pecans or 120-150 g chocolate chips
Instructions
- Prepare the oven and pan. Place an oven rack in the lower third of the oven and preheat to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- Mix the dry ingredients. In a medium bowl, mix together the freshly milled einkorn flour, baking soda, salt, and cinnamon.
- Cream the butter and sugar. Add the softened butter and brown sugar to a large mixing bowl. Using a hand mixer or stand mixer, beat for about 2-3 minutes, until the mixture looks lighter and creamy.
- Add the eggs. Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl as needed.
- Add the bananas. Add the mashed bananas, Greek yogurt or sour cream, and vanilla. Mix on low speed until combined. The mixture may look slightly curdled at this point, which is completely normal.
- Add the flour mixture. Add the dry ingredients to the wet ingredients and mix on low speed just until no dry flour remains. Avoid overmixing, since einkorn has more delicate gluten than modern wheat .Add in any extras at this point too. If using chopped nuts or chocolate chips, gently fold them into the batter with a spatula. Rest the batter: Let the batter sit for about 5-10 minutes. This gives the freshly milled einkorn flour a little time to absorb the moisture. The batter should be thick but still easy to spread. It shouldn't be easily pourable! If it is, add 20-40g more flour.
- Fill the loaf pan. Transfer the batter to the prepared loaf pan and spread the top into an even layer.
- Bake. Bake for approximately 60-70 minutes. If the top starts browning too quickly, loosely cover the loaf with aluminum foil during the second half of baking. The banana bread is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Cool. Let the loaf cool in the pan for about 30-45 minutes, then remove it and place it on a wire rack. Allow it to cool completely before slicing. Fresh-milled einkorn breads can seem gummy if cut while still hot, so this step makes a noticeable difference.
