Ingredients
SCALE
- 4 Bananas Smashed
- 1/4 cup Oil Or melted butter
- 1/4 cup Plain Greek Yogurt
- 3/4 cup Brown Sugar
- 2 Eggs
- 1 1/2 teaspoon Vanilla
- 2 cup Fresh Milled Einkorn Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 3/4 teaspoon Salt
- 2 teaspoon Cinnamon
- 1/2 cup Nuts or chocolate chips
Crumble Topping (Optional)
- 1/4 cup Freshly Milled Einkorn Flour
- 1/4 cup Brown Sugar
- 1/2 teaspoon Cinnamon
- 2 tablespoon Butter
Instructions
For the banana bread:
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1. Mix all wet ingredients, including the bananas in a medium sized bowl.
2. Mix the dry ingredients in a separate bowl.
3. Add the dry ingredients to the banana mixture and stir just until combined.
4. Pour the batter into a greased 9x5 bread pan and let it rest for 10 minutes.
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For the Crumble topping:
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1. Combine the crumble topping ingredients with your fingers until it is coarse and crumbly.
2. Sprinkle it on top of the banana bread mixture, then bake at 350 for 50-65 minutes, or 20-25 minutes for muffins.
3. It is done when a toothpick or knife inserted in the center comes out clean, or with a few moist crumbs. This makes a 9x5 bread pan or 15 muffins.
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Note: If you would like to lower the sugar, lowering it to 1/2 c sugar results in a mildly sweet tender muffin. The effect of the lower sugar amount is especially small if you make the crumble topping.
RELATED RECIPES
There’s something satisfying about using a single ingredient in so many different ways. Einkorn is incredibly versatile, and the recipes below make it easy to bring this ancient grain into your everyday meals. Here are a few to explore:
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PRODUCTS IN THIS RECIPE
Meet the Author
Julie Koyle co founded and has been the driving creative force behind Grand Teton Ancient Grains, a regenerative organic family farm and mill nestled at the base of the Grand Teton foothills in eastern Idaho….
15 thoughts on “Einkorn Banana Bread with a Crumble Topping”
Hello!
Every time I make banana bread with einkorn flour, the bread never rises well, is very dense and looks like is not cooked ( but it’s well cooked) what I am doing wrong? its still safe to eat? should I put less flour?
thanks 😊
Hi Liz, not being there it’s hard to say what’s going wrong. Are you using recipes written for einkorn? Einkorn does not behave the same as modern wheat and can’t be used directly in recipes that call for modern wheat. If you are using an einkorn recipe, know that einkorn generally doesn’t rise as well as modern wheat but it should still rise and shouldn’t look like it’s not done. Try fluffing the flour with a whisk before adding or adding a little less.
– Can I do this recipe without the yogurt?
– Do you use the same measurement of wheat and all purpose einkorn flour? or if I use whole wheat then is less flour?
Hi Liz, you can try it without yogurt, but I don’t know what would happen to the texture without it. Yes, you use roughly the same amount of all-purpose and whole grain, but just watch consistency. Depending on how fresh the whole grain flour is, you may need more of it because flour gets denser as it sits.
Could I make jumbo muffins? How long to bake?
Hi Susan, we haven’t tried that but I’m sure you could. Most jumbo muffin recipes I’ve looked at recommend baking at 425 for 5 minutes and then turning down the heat to 375 and baking for an additional 20-25 minutes. Again, I haven’t tried it with this recipe but that’s where I would start.
Hi! Can I use Einkorn all purpose flour instead of fresh milled for this recipe? Thanks!
Yes you can! You will need to add a bit more flour. Watch the consistency to know how much.
I just made this recipe it came out so moist and delicious. I used coconut oil and used honey instead of brown sugar.
Can you use einkorn all purpose flour in this?
Hi Lauren, Yes, that should work just fine. I suggest fluffing it with a spatula to make sure it isn’t too compact.
These recipes are impressive. My normal recipes don’t work as well with this flour. Thank you.
Hi Allie, yes einkorn cannot be substituted 1 for 1 in a recipe that calls for modern wheat flour because it behaves very differently. I’d suggest starting with recipes written for einkorn at least until you get used to working with it.
can one use maple syrup in any of these recipes?
Hi Stephanie, it’s definitely possible to make a great quick bread sweetened with maple syrup. I wouldn’t recommend substituting it straight across for the sugar in this one because it will mess with the texture. You could check out this link for recommendations on adapting recipes.