Fresh-Milled Einkorn Banana Bread

Einkorn’s naturally rich, slightly nutty flavor is especially good with ripe banana. Because einkorn has delicate gluten, the secret is simple: mix gently, allow the batter a short rest, and stop baking as soon as the center is set.

Ingredients

• 300 g fresh-milled einkorn flour, finely milled and unsifted
• 360 g very ripe mashed banana, about 3 large bananas
• 120 g packed light or dark brown sugar
• 100 g unsalted butter, melted and cooled slightly
• 100 g egg, about 2 large eggs
• 60 g plain whole-milk yogurt or sour cream
• 5 g vanilla extract, about 1 teaspoon
• 5 g baking soda, about 1 teaspoon
• 4 g baking powder, about 1 teaspoon
• 3 g fine salt, about ½ teaspoon
• 2 g ground cinnamon, about 1 teaspoon
• 90 g chopped walnuts, optional

Method

1. Heat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan and line it with a parchment sling.
2. In a large bowl, whisk the mashed banana, brown sugar, melted butter, eggs, yogurt, and vanilla until evenly combined.
3. In a second bowl, whisk the fresh-milled einkorn flour, baking soda, baking powder, salt, and cinnamon. Break up any soda lumps.
4. Add the dry mixture to the wet mixture. Fold gently with a spatula just until no dry flour remains. Fold in the walnuts if using. Do not beat the batter smooth.
5. Let the batter rest for 10 minutes. Fresh einkorn and bran will absorb moisture and the batter will thicken slightly.
6. Scrape into the prepared pan and smooth the top. Add a few walnut halves on top if desired.
7. Bake for 55–65 minutes. Tent loosely with foil if the top is well browned after about 40 minutes. A tester should emerge without wet batter, and the center should reach approximately 200–205°F.
8. Cool in the pan for 15 minutes. Lift out and cool completely on a rack before slicing.

Fresh-milled einkorn notes

Do not overmix: Einkorn’s gluten is easily weakened. A few small lumps are better than an overworked, rubbery loaf.

Use freshly milled flour promptly: Mill as finely as practical and use it at room temperature. If it exits the mill warm, let it cool before mixing.

Do not judge only by color: Banana bread browns early because of fruit and sugar. Use a thermometer and tent the top instead of removing the loaf too soon.

Variations

• Plain banana bread: Omit the walnuts without changing the remaining ingredients.
• Pecan: Substitute toasted chopped pecans for walnuts.
• Less sweet: Reduce brown sugar to 90 g; the loaf will taste more strongly of grain and banana.
• Two smaller loaves: Divide between two approximately 8×4-inch pans and begin checking around 35–42 minutes.

Learn more

Read How to Substitute Einkorn Flour, compare Einkorn vs. Regular Wheat, or try the Fresh-Milled Einkorn Banana Walnut Muffins.