Description
This Einkorn Banana Quick Bread has more flavor and is not gummy like some other banana breads you may have tried in the past. It is called ultimate banana bread because it contains six bananas instead of the usual three.
Ingredients
Units
Scale
- 2 cups / 240 grams all-purpose einkorn
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 5–6 large very ripe bananas, (about 2 1/4 pounds)
- 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
- 2 large eggs
- 3/4 cup/ 149 grams packed light brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup walnuts or pecans, toasted and coarsely chopped (optional)
- 2 teaspoons granulated sugar for sprinkling over the top of the loaf
Instructions
- Preheat the oven to 350 degrees with the rack in the center. Grease a 8½ by 4½-inch loaf pan with oil or cut a piece of parchment paper to fit the pan and place inside.
- In a large bowl, whisk the flour, baking soda, and salt together.
- Put 4 or 5 bananas in microwave-safe bowl and cover with a paper towel. Microwave the bananas on high until the bananas are soft and have released liquid, about 5 minutes.*
- Place a fine-mesh strainer over a medium bowl and transfer the bananas and the liquid to the strainer. Allow them to drain, stirring occasionally, 15 minutes (you should end up with about ½ to ¾ cup liquid).
- In a small saucepan, cook the liquid over medium-high heat until it is reduced to ¼ cup, about 5 minutes. Remove the pan from heat, and stir the reduced liquid into the bananas. Mash the mixture with a potato masher until it is fairly smooth.
- Whisk in the melted butter, eggs, brown sugar, and vanilla.
- Pour the banana mixture over the flour mixture and gently stir with a wooden spoon until it is just barely combined. You should see a few streaks of flour remaining.
- Gently fold in the nuts, if using. Scrape the batter into the prepared loaf pan..
- Then slice the remaining banana diagonally into ¼-inch-thick slices. Shingle the banana slices on top of either side of loaf, leaving 1½-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.
- Bake the loaf until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes.
- Cool the bread in pan on a wire rack for about 15 minutes, then remove loaf from pan and continue to cool on wire rack.**
- Serve warm or at room temperature.
Notes
*If preferred, you can use frozen bananas. They will give off their juices once they are thawed. No need to microwave them. Just cook down the liquid.
** I let the loaf bake for about an hour, then removed it from the pan and the parchment paper. I placed the loaf on a baking sheet and put it back in the oven and let it continue baking with the oven turned off – about 5 minutes to make sure it was set.
Adapted from America’s Test Kitchen Ultimate Banana Bread Recipe
- Category: Quick Bread