Einkorn Flour Banana Bread
A twist on a classic banana bread recipe using Einkorn flour
Equipment
- Standard size loaf pan
- Parchment paper
- Whisk or Electric mixer
Ingredients
Base Banana Bread
- 1 ½ cups Einkorn Flour or any flour you have on hand
- 1 tsp kosher salt
- 1 ¼ tsp baking soda
- 1 cup packed brown sugar Dark or light
- ⅓-½ cup Sour Cream greek yogurt, mascarpone, or ricotta
- ¼ cup unsalted butter at room temperature
- 2 eggs
- 4-5 VERY ripe bananas mashed (will provide about 1.5-2 cups)
Add-Ins (optional)
- ½ cup nut of your choice walnuts, pecans, almonds, pistachios
- ½ cup chocolate chunks or chips your choice
Instructions
Step 1:
- Preheat the oven to 350℉. Create a parchment paper sling for your loaf pan and place the paper inside the loaf pan. Be sure to leave enough overhang on the lips to evacuate your banana bread.
Step 2:
- In a medium bowl whisk flour, salt and baking soda.
Step 3:
- In a large bowl, whisk (or use an electric mixer to beat) brown sugar, sour cream, and butter until light and fluffy (about 4-6 minutes). Add eggs and whisk until incorporated.
Step 4:
- Slowly incorporate flour mixture from step 1 into the mixture from step 3 until combined and the whole mixture is hydrated. Next add in your mashed bananas and any Add-Ins you might have and mix until evenly incorporated.
Step 5:
- Pour mixture into the prepared loaf pan and bake in the oven for about 60-65 minutes. At that time check your loaf with a toothpick tester to see if it comes out clean. Move the entire loaf pan to a wire rack to allow bread to cool for 1 hour before removing from the pan. ENJOY!!