This einkorn banana bread has a delicate, light crumb and rich banana flavor. The trick is to freeze overripe bananas and let them thaw before beating them into the batter. This step infuses banana flavor into every bite while also making the bread extra moist. A good dose of walnuts and dark chocolate chips add texture and richness. If you don’t have kefir, substitute buttermilk.
- 4 frozen overripe bananas with the peel on, thawed in the fridge overnight
- 2 cups all-purpose einkorn flour
- 1/2 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1/2 cup salted butter, softened to room temperature
- 1 cup brown sugar
- 2 eggs
- 1/3 cup milk kefir
- 1/2 cup chopped walnuts
- 1/2 cup dark chocolate chips
Remove the bananas from their peels and set them in a colander to drain the excess liquid, about 20 minutes.
While the bananas drain, sift the einkorn flour with the salt and baking soda into a medium bowl. Set aside.
In the bowl of a stand mixer, combine the butter and brown sugar. Cream them together at medium speed until lightened and fluffy, about 5 minutes. Add the eggs and bananas and beat until uniformly combined.
Beat half the flour mixture into the banana mixture, then pour in the kefir and continue beating until the batter is smooth and uniform. Then, beat in the remaining flour mixture.
Fold the nuts and chocolate chips into the batter. Pour the batter into your prepared loaf pan.
Bake at 350 degrees F for 60 to 70 minutes, or until a toothpick inserted into the center of the bread comes out clean. Remove from the pan and cool on a wire rack before serving.
Wrap any leftovers tightly in plastic wrap or waxed cloth and store at room temperature for up to 3 days.
