Einkorn Banana Bread with Sourdough Discard: A Healthier Twist on a Classic Favorite

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Banana bread is a beloved classic, often baked when you have overripe bananas sitting on the counter. It’s simple, comforting, and versatile, allowing for various flavor twists depending on your mood or pantry supplies. One such twist is using Einkorn flour, an ancient grain that offers both nutritional benefits and a slightly different flavor profile compared to modern wheat flour. Plus something that always seems to be in excess, sourdough discard! If you’re looking to try a healthier alternative that still delivers the soft, moist texture you love, this Einkorn Banana Bread recipe is perfect for you.

Why Choose Einkorn Flour?

Before diving into the recipe, let’s take a moment to discuss why you might want to choose Einkorn flour over regular all-purpose flour. Einkorn is considered the “original” wheat, cultivated over 10,000 years ago, long before modern wheat varieties were bred. This ancient grain has a number of potential health benefits, including:

Easier Digestion: Many people find Einkorn easier to digest than modern wheat because it has a simpler genetic structure with fewer chromosomes. It’s often touted as a good option for those who are sensitive to gluten, though it’s still not safe for people with celiac disease.

Higher Nutritional Content: Einkorn is higher in protein, fiber, and important micronutrients like zinc, iron, and B vitamins compared to modern wheat.

Better Flavor: Einkorn has a mild, nutty flavor with subtle earthy undertones that can add a unique twist to your baked goods.

Now that you understand a bit about Einkorn, let’s get to the good stuff — the recipe for the most delicious, moist, and flavorful banana bread!

Why Use Sourdough Discard?

Sourdough discard refers to the portion of sourdough starter that you remove when feeding your starter, typically every 24 hours. I love using sourdough discard in basically everything I can, including banana bread!

Using sourdough discard in banana bread offers several benefits:

Natural Leavening. The wild yeast and bacteria in the sourdough discard add a subtle tang to the flavor of the bread. This tang pairs wonderfully with the sweetness of ripe bananas.

Probiotic Benefits – Sourdough is naturally fermented. So using discard in your baking can add some beneficial probiotics to your banana bread, making it easier to digest.

Waste Reduction: Using sourdough discard helps reduce food waste, ensuring that nothing goes to waste in your sourdough baking process.

Now that we’ve covered why you should use Einkorn flour and sourdough discard in your banana bread. Let’s get into the recipe!

Here’s the Recipe for Einkorn Banana Bread!

Ingredients:

3-4 Ripe Bananas

1/2 C Softened Butter

3/4 C Brown Sugar

2 eggs

1/2 C Sourdough Starter

1 teaspoon vanilla extract

2 Cups Einkorn flour (you can find this at health food stores or online)

1 teaspoon baking soda

1/2 teaspoon salt

1/2 C Chocolate Chips (options)

Instructions

Step 1: Prepare Your Ingredients

Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal later. Set the pan aside.

Step 2: Mash the Bananas

Take your overripe bananas (the more speckled, the better!) and mash them in a medium-sized bowl. Use a fork or potato masher to break them down until they reach a smooth consistency with only a few small lumps. You should have about 1 cup of mashed bananas.

Step 3: Mix Wet Ingredients

In the bowl with your mashed bananas, add sugar, butter, eggs, sourdough discard, and vanilla extract. Whisk everything together until smooth.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the Einkorn flour, baking soda, and salt. Make sure the dry ingredients are well combined to avoid any lumps of baking soda in your final batter.

Step 5: Add Dry Ingredients to Wet Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon. Mix until just combined — be careful not to overmix the batter, as this can lead to a denser loaf. Einkorn flour can be a bit more delicate than modern wheat flour, so it’s best to fold everything together gently.

Step 6: Add Optional Ingredients

If you’re including chocolate chips, or any other mix-ins, fold them into the batter at this stage. These will add a delightful chocolately sweetness to your banana bread.

Step 7: Bake the Banana Bread

Pour the batter into your prepared loaf pan, spreading it out evenly. Place the pan in the oven and bake for 45-55 minutes, or until a toothpick or cake tester inserted into the center comes out clean (a few crumbs are fine, but it shouldn’t be wet). Depending on your oven and the exact moisture level of your bananas, baking time may vary slightly, so be sure to check after 45 minutes.

Step 8: Cool and Enjoy

Once your banana bread is fully baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Slice it up once it’s cooled, and enjoy a hearty, flavorful loaf that’s a healthier twist on the traditional banana bread.

Tips for Perfect Einkorn Banana Bread

1. Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. Don’t shy away from using bananas that are nearly black — they’ll provide the best sweetness and moisture for the bread.

2. Don’t Overmix: Einkorn flour has a slightly different texture than regular wheat flour, and overmixing can make the bread dense. Stir gently and stop mixing as soon as the dry ingredients are incorporated. Here’s the einkorn I like to use! Both all-purpose and berries.

3. Add Flavor Variations: While this recipe keeps things simple with a touch of vanilla and chocolate, you can easily customize your banana bread by adding spices like cardamom, ginger, cinnamon, or even walnuts. You can also try adding coconut flakes, dried fruits, or even a swirl of peanut butter for extra flavor.

4. Check for Doneness: Oven temperatures can vary, so always start checking your banana bread at the 45-minute mark. If the top is getting too brown, you can cover it loosely with foil to prevent overbaking.

5. Storage: This banana bread will stay fresh at room temperature for 2-3 days, and it freezes beautifully for up to 3 months. To freeze, slice the bread and wrap it in plastic wrap or foil, then place it in an airtight container or freezer bag.

Final Thoughts on Einkorn Banana Bread

Making banana bread with Einkorn flour is an easy and delicious way to enjoy a healthier version of this classic treat. The nutty, slightly earthy flavor of Einkorn adds a depth to the banana bread that’s hard to achieve with regular flour. Plus, with the added benefits of Einkorn’s higher protein and fiber content, you can feel good about indulging in this sweet, comforting loaf. Not to mention a fantastic use of that probiotic-filled sourdough discard!

Whether you’re baking for breakfast, an afternoon snack, or as a dessert to share with friends, Einkorn banana bread with sourdough discard is sure to become a go-to recipe in your kitchen. Happy baking!

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Resource Links

https://www.amazon.com/KitchenAid-KSM150PSAQ-Artisan-Pouring-Shield/dp/B005PMEHBG/?encoding=UTF8&pd_rd_w=0vL1V&content-id=amzn1.sym.12c47663-8a7e-43d5-9c0a-9fb1870a90c3&pf_rd_p=12c47663-8a7e-43d5-9c0a-9fb1870a90c3&pf_rd_r=QHSSWE12RGE3ES39ZTQ0&pd_rd_wg=ZWbOg&pd_rd_r=4d37559e-5cd6-4edc-a7e4-98cab092d5fd&ref=pd_hp_d_atf_dealz_cs

http://sturdyfemininity.com/einkorn-an-ancient-grain-for-modern-health/