This einkorn banana bread with vanilla bean paste hits the spot every time. It’s commonly requested at family dinner and has been named in the “top 5 banana breads” by friends. 

Einkorn is an anti-inflammatory wheat that hasn’t been hybridized. It’s been grown organically and is packed with more nutrients and weaker gluten content compared to all purpose flour. Because of this, many people with gluten sensitivities can eat this grain (not if you have Celiac, an allergy to wheat). I think it tastes delicious and no one ever notices the sub in a negative way. It’s a little nuttier when baking sourdough bread and is brighter in color (light yellow) than regular white flour. I buy Jovial Foods einkorn in bulk and on sale at Vitacost. Please note: it’s not a 1:1 sub for refined white flour — I highly recommend only using einkorn flour for this recipe. 

I adapted my recipe  from All Recipes to reflect my personal dietary interests and restrictions. The first big change is I use half the added sugar (and it still gets so much praise). I also use coconut sugar for a bold yet unrefined sugar option. Always add chocolate chips – funny story, my brother didn’t know banana bread existed without chocolate chips until recently. Chocolate chips forever…

And lastly, I’m a huge fan of vanilla bean paste (I get it seasonally in the fall at Trader Joe’s — if you see it, please grab it,), so it has to go on top. It gives a lightly sweetened and caramelized topping. Perfection. I hope you enjoy this banana bread as much as I do! 

Einkorn Banana Bread with Vanilla Bean Paste


  • 3 ripe bananas
  • ½ cup coconut sugar
  • ½ cup of salted butter (I used Kerrygold.)
  • 2 eggs
  • 1 tablespoon milk (can sub dairy-free if need be)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 ½ cups of all-purpose Einkorn flour


  • Preheat the oven to 350. 
  • Wet ingredients: mix wet ingredients and sugar together.
  • Dry ingredients: mix all dry ingredients.
  • Combine wet and dry ingredients. Then mix in chocolate chips. 
  • Spread final batter in a greased loaf pan (9×5). Top with vanilla bean paste (measure with your heart)* and bake for 55-60 minutes or until a toothpick inserted comes out clean.

Enjoy for up to a week in the fridge. 

*If you want to get fancy, add raw pecans and VBP.