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!
Enjoy for up to a week in the fridge.
*If you want to get fancy, add raw pecans and VBP.
I’m the nutritionist and educator behind Eats 2 Know, LLC. With a simplified approach to nutrition, I showcase that eating healthy is attainable, even if you’re on a budget or crunched for time.
The nutritionist and educator behind Eats 2 Know, LLC.
