Fresh Milled Einkorn Banana Bread

Freshly baked einkorn banana bread slice on cooling rack.

Fresh Milled Einkorn Banana Bread

This fresh milled einkorn banana bread is a soft, moist, and flavorful homemade loaf made with freshly milled whole einkorn flour, ripe bananas, brown sugar, and a touch of cinnamon. It's an easy way to use up ripe bananas and enjoy a homemade bread with your morning coffee or as an afternoon snack!

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings 12 slices

Calories 122

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.

Notes

For the best texture, use very ripe bananas (bonus points if they have brown spots!).

If your 3 bananas weigh significantly more than 350 g once peeled and mashed, add another 10–15 g einkorn flour to keep the loaf from becoming too wet.

Freshly milled einkorn absorbs moisture differently from all-purpose flour and has weaker gluten, so just mix the batter briefly (so no dry flour remains in it) and avoid adding extra liquid unless the batter seems unusually stiff.

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