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I have this loaf in the oven right now. I made the banana bread with 50/50 Einkorn and Red Fyfe freshly ground flour so we’ll see how it goes! I also wanted to mention you are missing in your recipe how many bananas and also how much salt. I have made many banana loaves in my day so I just ‘wung’ it! Will follow up with how it turns out!
Hi Dawn, thanks for bringing this to my attention. I edited the recipe to include the missing ingredients. You can’t have banana bread without bananas or salt. I hope your bread turns out okay.
You can let the eggs sit over night? I’m looking for a fermented banana bread recipe!
When I made this bread, I fermented the batter at room temperature and it turned out fine. However, if you prefer, you could put the batter in the refrigerator to cold ferment. It might need a little longer than 7 hours though. Or, you could just ferment the flour and sourdough together and add the rest of the ingredients after the ferment.
This recipe turned out great for me! There aren’t many out there for sourdough einkorn quick breads so this has been super helpful in getting some basic ratios down. I’ve tweaked it for other flavors like cranberry orange and it was lovely.
Thank you for sharing your experience with this banana bread. I’m so glad it turned out well for you.
Cranberry Orange is one of my favorite combinations. I bet your bread tastes great!
I made this the other day and it turned out great! I’m about to make another banana bread to give it away to some friends. Thank you!
I’m so glad your banana bread turned out great! I need to make some more myself.
Happy Baking!
Cathy
I use the Jovial all-purpose and their ground whole wheat Einkorn. Is the 80% extraction the same as the all-purpose?
I appreciate this recipe, it’s hard to find fermented baked goods using Einkorn. Thank you!
Hi Andrea,
Yes, the 80% extraction flour is the same as the all-purpose flour. That’s what they used to call it. It can be confusing. I hope you enjoy the banana bread recipe.
Happy Baking,
Cathy
It says for step 1 to preheat the oven and then in a later step says to ferment 7 hours… can this recipe be done without the fermentation process?
Thanks for catching that. The preheating is listed in the wrong place. I edited the post. I hope you enjoy the bread.
Hi. Your recipe calls for ‘Einkorn starter’. I havent made your banana bread yet, because I’m not sure if the starter you use in the recipe is the starter ‘base’ or the ‘levain’ as it’s called in Jovial’s book. The ‘levain’ being 30g stiff starter (the ‘base’ as I call it), 130g water and 120g Einkorn flour. Then let it set for 6-8 hr.
Hello, if I’m understanding correctly, your term for the mother starter is the “base.”
You don’t need to create a levain for this bread. I originally created this recipe to utilize sourdough discard. It works with discard, especially if you use the baking soda to neutralize the acidity, but you can use recently fed starter instead.
By fed starter, I mean the sourdough starter (aka mother starter) you store in the refrigerator and feed on a regular basis. You can feed it right before you make this bread, and take 1 cup to use in this recipe. Or, you can take 1 cup of discard and then feed the starter using your normal process.
Hope this helps.
Happy Baking!
Cathy