A delicious and nutritious twist on a classic banana bread recipe!
I’m going to do something crazy and give you the recipe right at the top of this post! BAM! I mean, no one wants to scroll through countless paragraphs, right? Here it is.
There are additional notes and photos at the bottom if you want to check out some alternatives or get clarification on any part of this recipe. Plus if you don’t know what einkorn is, check out the notes at the bottom!
But, like I said, here is this DELICIOUS recipe!
Einkorn Chocolate Chip Banana Bread
3-4 mashed bananas
1/3 cup melted butter
1/2 cup raw cane sugar
1/4 cup light brown sugar (not packed)
1 egg, beaten
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
Pinch of salt
1 1/2 cups Einkorn Flour
1/3 cup milk chocolate chips
1/6 cup dark chocolate chips
Preheat oven to 350. Lightly grease and flour a loaf pan (9x5 or 8.5x4.5).
Mix the bananas and melted butter in a large bowl. Then add the sugars, egg, and vanilla. Stir well.
Sprinkle the baking soda, baking powder, cinnamon, and salt over the mixture. Stir to combine.
Add the flour and the chocolate chips (or any other ingredients like pecans or walnuts). The chocolate chips are optional, but a delicious addition.
Stir to combine until there are no streaks of flour. Pour your batter into the prepared loaf pan.
Bake for 50-60 minutes, until a knife comes out clean (inserted in center). Cool in the pan for 10 minutes. Remove loaf and place on a wire rack to cool. I like to slice into it and enjoy it warm!
Additional notes:
I use coconut oil and regular unbleached flour to grease/flour my pan. I don’t want to waste any einkorn flour and any flour I consume from that would be minimal, but you are free to use whatever flour you like to flour your pan!
You can also sub any type of sugar you like, for ¾ cup total of sugar. I don’t know what a liquid substitute would do in this recipe (like honey or maple syrup), but you have a lot of options.
I use spatula to mix everything, which makes putting the mixture in the loaf pan a lot easier! Otherwise, you can use a good ol’ wooden spoon.
Honestly, I estimate the cinnamon & chocolate chips, but provided a very close measurement. I do a 2:1 ratio on milk chocolate to dark chocolate, but feel free to mix it up however you prefer!
I also had to do a little extra hand mixing to break up any flour clumps. Einkorn flour is not as fine as your basic all purpose flour.
Lastly, the center of the loaf seems to always be the last thing to cook. So depending on how you prefer it, I keep an eye on the color of the edges of the bread… I don’t want it to overcook because it seems to be more dry, so I don’t let the edges get too dark. That often means the center top is softer, which my husband loves anyways so it works out.
Updated to add: when calculating the nutrition through MyFitnessPal, it is about 312 calories per serving, with this being about 8 servings.
Why Einkorn Flour?
Einkorn is the oldest variety of wheat known to man. It’s grown and stone-ground in France by artisan farmers. Einkorn flour is from that ancient grain. The all purpose flour we all know from the grocery store shelves is from wheat that has been “hybridized” over the years. Einkorn has less chromosomes and gluten than modern whole wheat flour. This makes it a healthier choice since it is not processed or modified, and even better for more sensitive stomachs. And you can use it to substitute any all-purpose or whole wheat flour with a 1:1 ratio!
You can only purchase it through the Young Living website (not recommended to purchase from any outside seller). Young Living members get a wholesale discount!
Not sure how to become a member? Check out my post on the Young Living membership!
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Comments