EINKORN BANANA BREAD
Pack more minerals and protein into your banana bread by using einkorn flour. Einkorn flour is just as versatile as regular all-purpose flour, and it can be substituted cup-for-cup. You will be amazed with the flavor.
Provided by bd.weld
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes Banana Nut Bread Recipes
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
- Stir melted butter and sugar together in a bowl. Add eggs, milk, and vanilla extract and mix well.
- Combine sifted einkorn flour, cinnamon, baking soda, baking powder, and salt in a separate bowl. Stir into the butter mixture until smooth. Fold walnuts and mashed bananas into the batter until well mixed. Spread batter evenly into the prepared pan.
- Bake in the preheated oven until an instant-read thermometer inserted into the center of the loaf reads 195 degrees F (90 degrees C), about 55 minutes. Cool loaf in the pan for 10 minutes, then remove from the pan and transfer to a wire rack until completely cooled.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 34.5 g, Cholesterol 51.4 mg, Fat 14.3 g, Fiber 2.2 g, Protein 4.2 g, SaturatedFat 5.5 g, Sodium 261.1 mg, Sugar 20.6 g
EASY EINKORN BANANA BREAD
Steps:
- Peal bananas and place in bowl. Blend bananas only until well mashed.
- Add flour first, then additional ingredients. Mix until well combined.
- Grease pan (any type of loaf, muffin, or baking dish will work) and pour batter into dish.
- Bake at 350° for 50 minutes. Allow to cool for at least 10 minutes before removing.
Nutrition Facts : ServingSize 1 slice, Calories 161 kcal, Carbohydrate 27 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 14 mg, Sodium 132 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 2 g
EINKORN BANANA BREAD
Rich with banana and decadently moist, this einkorn banana bread is easy to make and impossibly delicious. Serve it with softened butter.
Provided by Jenny McGruther
Categories bread
Time 1h20m
Number Of Ingredients 10
Steps:
- Grease a 9-inch by 5-inch loaf pan or line it with parchment paper, and heat the oven to 350 F.
- Remove the bananas from their peels, and return them to the colander. Set the colander in the sink or over a bowl to allow excess liquid to drain.
- While the bananas drain, sift the einkorn flour with the baking soda and salt into a medium bowl, and set it aside.
- Place the butter and jaggery into a stand mixer, and cream them together at medium speed until lightened and fluffy. Add the eggs and bananas, and beat them together until uniformly combined.
- Beat one half of the flour into the liquid ingredients, and then pour in the kefir, and then beat in the remaining flour.
- Fold the nuts and chocolate chips into the batter, and then pour the batter into your prepared loaf pan. Bake at 350 degrees for 70 minutes or until it springs back when lightly touched in the middle. Remove from pan and cool on a wire rack.
Nutrition Facts : ServingSize 1 slice, Calories 240 kcal, Carbohydrate 33 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Sodium 167 mg, Fiber 2 g, Sugar 16 g, UnsaturatedFat 2 g
EINKORN FLOUR BANANA BREAD
This banana bread recipe is made with nutritious and delicious Einkorn flour. This is an incredibly tender and moist banana bread recipe and Einkorn flour lends a wonderful nutty flavour. This banana bread received rave reviews from my family so I hope you love it too! Enjoy!
Provided by Christy Faber
Time 1h30m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 9x5 loaf pan with butter or line with parchment paper.
- Combine the einkorn flour, salt and baking soda well in a small bowl.
- Beat together the softened butter and brown sugar together for several minutes. You will see the butter and sugar mixture get light and fluffy and lighten in colour.
- Beat in room temperature eggs one at a time and then stir in mashed banana and vanilla.
- Pour into a greased pan and top with the streusel topping mixture.
- Bake for 60-65 minutes or until a toothpick inserted comes out clean. I recommend checking the banana bread for 50 minutes to avoid over-baking. In my oven this recipe takes upwards of an hour but every oven is different. Allow to cool in the pan for at least 1 hour before cutting into the loaf.
Nutrition Facts : Calories 342 kcal, ServingSize 1 serving
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