Einkorn Flour Banana Bread
This Daniel Fast-approved recipe is a must try! Made with whole food ingredients.
I am currently on the Daniel Fast and was craving something sweet. I saw some einkorn flour in my pantry and decided to try making something new!
To my surprise, it turned out delicious and I’ll definitely be making this again. My husband loved it too. One of those experiments that actually worked out!
The topping was so delicious! It added a perfect crunch to each piece.
I hope you enjoy!
Ingredients
3 ripe bananas (mashed)
2 cups einkorn flour
1 tsp baking soda
½ tsp salt
½ tsp cinnamon (optional)
¼ cup maple syrup
¼ cup coconut oil (or avocado oil, melted)
1 tsp vanilla extract (optional)
2–3 tbsp plant-based milk (like almond, oat, or coconut milk)
½ cup chopped pecans (optional)
Topping:
3/4 cup chopped unsalted pecans
Salt to taste
2-3 tbsp maple syrup
Instructions
Preheat oven: Set your oven to 350°F (175°C). Grease a loaf pan lightly with oil or line it with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together the einkorn flour, baking soda, salt, and cinnamon.
Combine wet ingredients: In a large bowl, mash the bananas until smooth. Stir in the maple syrup, oil, vanilla extract, and plant-based milk until well combined.
Combine wet and dry: Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. Avoid overmixing to keep the bread light.
Fold in nuts: If desired, gently fold in the chopped pecans for texture.
Bake: Pour the batter into the prepared loaf pan. Mix the topping ingredients into a small bowl and then pour on top of the batter. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
The plant-based milk I use is very simple. Just almonds and water!
Let me know if you try it!