This recipe is a healthier version of banana bread that is made with coconut oil, brown sugar, and Einkorn whole wheat flour.
In my Sourdough 101 post last week, I introduced you to Einkorn flour. It’s an ancient grain that has not been hybridized and is more easily digested. In this recipe, I used Jovial Organic Einkorn Whole Wheat Flour.
The recipe is a variation of a banana bread recipe that is in Einkorn: The Cookbook by Carla Bartolucci. I added cinnamon and chopped pecans to the batter and skipped the glaze to further reduce the sugar.
This banana bread is a favorite of mine. I love the chunks of nuts and that it isn’t overly sweet. It’s wonderful for breakfast or as a dessert. I hope you enjoy it as much as I do.
The full recipe in printable form can be found at the bottom of this post.
Caramelize bananas in skillet with brown sugar and coconut oil.
Fold together banana mixture and flour with a spatula.
Pour batter into bread pan and smooth out the top.
Finish cooling banana bread on a rack.