It's been a while since we last posted a banana bread recipe and we thought it was time for a refresh! Try this tasty version made with our delicious Flourist Whole Grain Einkorn Flour.
Einkorn Banana Bread
~ adapted from Smitten Kitchen
2 cups (240g) Flourist Whole Grain Einkorn Flour
1 tsp baking soda
1 tsp baking powder
1 1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1 tsp salt
1/2 cup (115g) butter
1 cup (170g) brown sugar
2 heaping cups (about 4-5 large bananas or 510g) mashed bananas, very ripe
2 eggs, room temperature
1 tsp vanilla
2 tbsp sugar or turbinado sugar, for garnish
Preheat the oven to 350°F. Line a loaf pan with parchment paper.
In a small bowl, sift together Flourist Whole Grain Einkorn Flour, baking soda, baking powder, ground cinnamon, nutmeg and salt. Set aside.
In a small sauce pan over medium to low heat, gently melt butter, swirling the pan as it melts. Place brown sugar in a mixing bowl and pour melted butter over top, whisk together until fully incorporated. Add mashed banana and stir to combine. Whisk in eggs one at a time along with the vanilla.
Gradually add the dry ingredients and whisk until just incorporated and no pockets of dry flour remain, being cautious to not over mix the batter.
Scrape batter into prepared loaf pan. Sprinkle generously with sugar on top, this will create a crunchy and delicious top.
Bake for 60 minutes or until cake tester comes out clean, the top has set and is deeply caramelized. Let fully cool in pan before slicing.