Since my family is on a Sugar Fast, I'm developing recipes for baked goods that have no added sweeteners. This recipe for Einkorn Banana Nut Bread is sweetened with only bananas! It is mildly sweet, with lots of banana flavor and the yummy crunch of nuts. My family has enjoyed this recipe for breakfast or a midday snack.
My family switched to Einkorn wheat flour over 5 years ago. Einkorn is an ancient variety of wheat that has never been hybridized; as such it is naturally lower in gluten and higher in protein than modern wheat. Some people who have sensitivities to gluten in modern wheat can actually consume Einkorn with no problems. Einkorn also has a superior nutrient profile compared to modern white flour, even though it does not have added vitamins like conventional flour does.
The bananas used in this recipe should be quite ripe, with lots of brown spots. That way, their natural sweetness will be able to sweeten the bread sufficiently.
Einkorn Banana Nut Bread (sugar-free)
Makes one loaf
Prep Time: 15-20 minutes
Bake Time: 52-58 minutes
Total Time: about 1 hour and 10 minutes
4 large (or 5 small) very ripe bananas, to make ~2 cups of mashed bananas
2 large eggs, preferably from pastured hens
6 Tb butter, plus more for greasing the baking dish
1/2 cup milk kefir (or substitute buttermilk)
1 tsp vanilla extract, preferably organic
2 cups all-purpose Einkorn wheat flour
1 tsp baking soda
1/2 tsp finely ground Celtic sea salt
3/4 cup chopped pecans, preferably prepared as crispy nuts (or substitute your favorite type of nuts)
Preheat the oven to 350 degrees F.
Chop your nuts. If you're using raw nuts instead of crispy nuts, toast the nuts in a small skillet over medium-low heat for about 10-15 minutes, stirring occasionally. This will enhance the flavor of the nuts.
Generously grease your loaf pan with softened butter. I use a Pyrex 9X5 glass loaf pan for this recipe.
Melt 6Tb of butter in a small saucepan over low heat. Set aside and allow to cool a bit.
Combine the flour, baking soda, and salt in a medium bowl. Whisk it all together until well-mixed.
Mash the bananas in a large bowl. A potato masher works well to mash the bananas.
Add the kefir, vanilla, and eggs to the mashed bananas. Mix together well. I use my Kitchen-Aid stand mixer for this recipe.
Mix in the melted butter.
Mix the dry ingredients into the wet ingredients. Because the Einkorn flour contains gluten, make sure not to overmix or the bread will be tough. Mix it all together just enough to combine the wet and dry ingredients, erring on the side of less mixing.
Fold in the chopped nuts with a large spoon or silicone spatula.
Pour the bread mixture into the loaf pan. Use a spoon or spatula to smooth out the top of the mixture.
Bake the bread for ~52-58 minutes. It will be done when it is nicely browned and set in the middle (you can lightly touch it, or check to see if a toothpick comes out clean).
Let cool for a few minutes, and then use a spatula or knife to go around the edges of the loaf. Cool until the loaf pan can be handled and then invert the pan to release the bread. Allow to cool completely before slicing.
I like to slice the bread with a Rada bread knife, which works superbly for this type of bread. Leftovers can be stored in the refrigerator or freezer.