Easy One Bowl Fresh Milled Einkorn Banana Bread

This is absolutely the best einkorn banana bread recipe with freshly milled flour I’ve ever tasted! This quick bread is light, fluffy, moist, and so delicious!

Once I began milling my own grain, I began playing with all different types of wheat. I have tried lots of whole grains like kamut (khorisan), soft white, hard white and red, spelt, and of course einkorn! I love einkorn in any baked goods and this freshly milled flour banana bread is no exception. It’s soft and delicate and does not even taste like it’s whole grain! This whole food snack or breakfast is perfect if you’re trying to add additional nutrition to your diet.

You’ll find that it’s a super easy one bowl banana bread that comes together quickly and tastes perfectly delectable! The whole grain gives this quick bread recipe a nutty flavor. While you can use some of the modern wheat flours in this recipe, using einkorn, which is an ancient variety of wheat that hasn’t been tampered with, is absolutely delicious.

This recipe doesn’t need a hand mixer or a kitchenaid mixer. You just need a bowl and a whisk. Super easy and very old school! You’ll love this einkorn flour banana bread!

Ingredients for freshly milled einkorn banana bread

It only takes a few ingredients to make this einkorn banana bread with freshly milled flour. Here’s what you’ll need:

Wet Ingredients

• 600g or 4-5 overripe bananas
• 2 large eggs
• 10g or 2t. vanilla extract
• 2/3c melted butter (or melted coconut oil) and cooled to room temperature

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Dry Ingredients

• 170g or 3/4c. brown sugar (can substitute coconut sugar)
• 360g or 3c freshly milled einkorn flour (or soft white wheat or spelt)
• 2 pinches of salt
• 8g or 2t. baking soda

Instructions for einkorn banana bread

Combine wet ingredients:

First, mash overripe bananas in a large bowl.

Next, add the large eggs one at a time and whisk together. Add the rest of the wet ingredients – vanilla extract and melted butter or coconut oil. (you could also replace the melted butter with a light tasting olive oil). Mix together well.

My very favorite way to combine the ingredients is using a danish whisk. I feel like it incorporates all the ingredients and they don’t get stuck like in a traditional whisk.

Combine Dry Ingredients:

The next step is to combine the dry ingredients in a separate bowl. 

I often sift these directly over the wet ingredients so that I can just use one large mixing bowl instead of having extra dirty dishes. If you have a large mesh strainer like this one, you can just set it on top of the bowl and sift all the dry ingredients right on top of the wet ones.

Mill your flour:

First, mill your einkorn. Here’s what the einkorn berries look like before they are turned into einkorn flour. They contain so many nutrients and because the flour will be used before those vitamins oxidize, it makes this einkorn banana bread a healthy whole food.

Mill the einkorn or other low gluten grain like soft white wheat, kamut or spelt. I use either a dry container for my Vitamix, or my Mockmill 200. Here, I show what the einkorn flour looks like after mixing the berries in my Vitamix dry container for 1 minute. It makes a gorgeous fine flour.

If you already have a Vitamix and would like to delve into milling your own flour, this is a very affordable alternative to a mill. I used mine to grind grain for over 15 years before I took the plunge into buying a mill!

Add the rest of the dry ingredients:

Next, add in the rest of the dry ingredients – brown sugar, salt, and baking soda. You could add one teaspoon ground cinnamon to the mix if you’d like to add a little more flavor. Whisk it up! This would also be a great time to add a good dose of walnuts if you want a little crunch in your einkorn banana bread!

Put the wet ingredients and dry ingredients together and whisk until just mixed. If you overmix the banana bread batter, it develops the gluten and makes it tough. So make sure to stop whisking as soon as it comes together.  This will keep the crumb light and delicate.

Prepare 2 loaf pans with nonstick spray or parchment paper. I normally do this by cutting the parchment paper as wide as the long side of the loaf pan. This way it doesn’t cover the ends, but it does give you excellent handles to lift it out. Divide the batter in half and pour each half into a prepared loaf pan for a total of two pans.

Bake your freshly milled einkorn banana bread:

The next step is to preheat the oven to 350 degrees. The banana bread batter needs to sit for 15 minutes minimum in order for the freshly milled einkorn to absorb the liquid and soften the grains and that’s why I choose to preheat the oven at this stage of the baking process. Then once it’s preheated, the batter had time to sit and absorb the moisture and it’s ready to go in the oven. 

Now, bake at 350 degrees for 50 minutes. 

Finally, take einkorn banana bread out of the pan and let it cool on a wire rack. Eat immediately with plenty of butter on top. Store leftovers in an airtight container – if you have any!

Banana bread freezes well – I love to wait until the banana bread cools and wrap one tightly in plastic wrap and then place in a freezer Ziplock bag and freeze for the next time I want freshly milled flour banana bread but don’t want to bake! It’s a great quick snack!

FAQs

Do I have to use freshly milled flour in this einkorn banana bread recipe?

While it’s a good idea to use fresh milled flour in this freshly milled flour banana bread recipe, it’s not a necessity. I have made this with regular flour (all purpose flour) from the grocery store, freshly milled einkorn, and freshly milled soft white wheat berries. Any of them work perfectly and will make a delicious banana bread. You could also try traditional whole wheat flour as well.

Additionally, they do sell whole wheat einkorn flour or einkorn wheat flour which has less gluten than modern wheat varieties. While this is not as nutrient dense as milling it freshly, it does have a lower gluten content and may be a better option over all purpose flour for those with gluten sensitivities.

The most nutritious way to make this bread is with freshly milled flour because it has the highest nutritional content. But any way you make this will be better than a store bought version, so bake away! Homemade banana bread ALWAYS wins out over the preservative laden variety you buy at the grocery store.

Can I use liquid sweeteners like honey or maple syrup?

There are definitely health benefits to using a less processed sugar in baked goods. While you could substitute something like honey granules or coconut sugar, it is a bit harder to substitute a liquid sweetener because it messes with the amount of liquid in the recipe.

If you decide to use maple syrup or honey, I’d play with it and make a half recipe until you figure it out. Cut back on some of the wet ingredients to compensate for the additional liquid and make sure there’s not too much moisture in the batter.

Variations:

Put a healthy dose of walnuts in the banana bread batter for crunch and Omega 3s for additional health benefits!

Add dark chocolate chips or white chocolate chips for a sweeter treat.

Top the loaves with raw sugar before you put it in the oven to give your einkorn banana bread a bit of a crunch on the top for a great snack!

Turn these into einkorn banana bread muffins by putting into cupcake liners in a muffin tin. Fill 2/3 full and lower the baking time to 18-21 minutes.

Remove 1/4c of flour and 1/4c of butter and replace with sourdough discard or fed sourdough starter for an einkorn sourdough banana bread. It’s even better when you pop the batter in the fridge in the evening and bake it the next day for the added health benefits of fermented sourdough.

Add a streusel topping for an extra decadent freshly milled flour banana bread.

How to ripen bananas for einkorn banana bread

If your bananas don’t have brown spots and aren’t ripe enough for banana bread, they won’t be very sweet. You need to wait until they have black dots all over them – the riper the better! However, if you’re ready to make einkorn banana bread, but your bananas aren’t ready, you can ripen them in the oven!

If you want to try to ripen them in the oven, just pop them into a preheated 300 degree oven for 15-20 minutes. You don’t even need to peel them! Leave them whole and when the skins turn black, you’re ready to go!

Next time you have over-ripe bananas and you’re looking to have a delicious snack or an easy breakfast, this is perfect and will become one of your favorite recipes. With a light crumb, the nutty flavor of whole grains and a rich banana flavor, look no further than this einkorn banana bread with freshly milled flour! THIS is real food! Follow along for more einkorn recipes!

Einkorn Banana Bread Printable Recipe Card