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Einkorn Banana Bread with Sourdough Discard

Einkorn Banana Bread With Sourdough Discard

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 in banana bread, this Einkorn banana bread recipe is perfect for you.
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Prep Time 15 hours
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 3-4 Ripe Bananas
  • ½ Cup Softened Butter
  • ¾ Cup Brown Sugar
  • 2 Eggs
  • ½ Cup Sourdough Discard
  • 1 tsp Vanilla
  • 2 Cups Einkorn Flour
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • ¾ Cup Chocolate Chips

Equipment

  • 9x5 bread pan

Method
 

  1. Step 1: Prepare Your Ingredients
    Start by preheating your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal later. Set the pan aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.