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Freshly Milled Einkorn & Spelt Banana Bread

Adapted from Sally’s Banana Bread and tested with 50% freshly milled einkorn and 50% freshly milled spelt.

Cook

1h 10m

Ingredients

Method

Turn cooking mode on

Step 1

Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter or nonstick spray and set aside.

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For

1

M

I

1

cup

Freshly milled einkorn flour

125

g

Freshly milled einkorn flour

1

cup

Freshly milled spelt flour

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Notes

Store tightly wrapped at room temperature for up to 3 days. Refrigerate for up to 1 week. Freeze whole or sliced for up to 3 months. This recipe was tested with 50% freshly milled einkorn and 50% freshly milled spelt. No liquid adjustments were needed. The addition of ½ teaspoon baking powder provided excellent lift and texture. Allowing the loaf to cool completely improves slicing and crumb structure. Add ½ teaspoon nutmeg for a warm spice flavor. Add ½ teaspoon cardamom for a subtle bakery-style loaf. Sprinkle the top with coarse sugar before baking for a lightly crisp crust.

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homepage-image

Freshly Milled Einkorn & Spelt Banana Bread

Adapted from Sally’s Banana Bread and tested with 50% freshly milled einkorn and 50% freshly milled spelt.

Cook

1h 10m

Ingredients

Method

Turn cooking mode on

Step 1

Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan with butter or nonstick spray and set aside.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

1

M

I

1

cup

Freshly milled einkorn flour

125

g

Freshly milled einkorn flour

1

cup

Freshly milled spelt flour

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Notes

Store tightly wrapped at room temperature for up to 3 days. Refrigerate for up to 1 week. Freeze whole or sliced for up to 3 months. This recipe was tested with 50% freshly milled einkorn and 50% freshly milled spelt. No liquid adjustments were needed. The addition of ½ teaspoon baking powder provided excellent lift and texture. Allowing the loaf to cool completely improves slicing and crumb structure. Add ½ teaspoon nutmeg for a warm spice flavor. Add ½ teaspoon cardamom for a subtle bakery-style loaf. Sprinkle the top with coarse sugar before baking for a lightly crisp crust.

Your private notes

Only visible to you

Next

Made it?

Comments

Cancel