Soaked Einkorn Spiced Banana Nut Bread
I set a new personal best over the summer.
I wish I could say that this new record has something to do with exercise and fitness, but it doesn’t.
I went over six weeks without turning on the oven.
As a home chef who uses her oven for over 50% of the cooking around here, that’s pretty impressive, wouldn’t you say? 😉
Now that the old oven is back in business, our home is filling with all the Fall smells, including this recipe.
More spice than banana, this quick bread recipe not only makes two(!) loaves, it is also prepared with ancient einkorn wheat and then traditionally soaked to reduce anti-nutrients and make the bread more easily digestible for your tummy.
The addition of crispy nuts — use pecans, walnuts, whatever you have on hand! — gives it a lovely texture.
Nut-free? Simply eliminate the nuts and enjoy!
Here’s what you need:
Place flour, water, and apple cider vinegar in a glass mixing bowl and stir to combine. All flour should be completely wet. Cover and set in a warm location for 24 hours. I like the top of my fridge or a sunny kitchen windowsill for this.
When ready to bake:
Transfer the soaked einkorn to the bowl of a stand mixer and add:
- 3 pastured eggs
- 1/2 cup coconut sugar (or sucanat or rapadura)
- 2 large, ripe bananas
- 1/4 cup coconut oil, melted
- 1 Tablespoon cinnamon
- 1 teaspoon allspice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3/4 cup chopped crispy pecans
- 1 Tablespoon baking powder
Here’s how to do it:
Mix all ingredients together in your stand mixer (or with a hand mixer). Make sure the spices are evenly incorporated. Allow the baking powder to activate by giving the batter a minute or two to sit. You will see a few bubbles breaking the surface of the batter.
Divide the batter evenly between the two loaf pans. It should fill each loaf pan about 2/3 full.
Bake on the center rack of your oven for one hour. Using a toothpick, test several spots in each loaf. Give the loaves 5-10 minutes longer if necessary. Remove loaves from the oven, and set on a cooling rack. After 10-15 minutes, pull the loaves out of the pans, using the parchment paper as handles to lift the bread out. Return to the cooling rack to completely cool.
Or, slice, butter, and serve warm — like I did! 😉
Einkorn Baking eCourse
Are you interested in baking with einkorn using Traditional preparation methods? Do you want to learn to make quick breads, pancakes, muffins, no-knead sourdough and more from this ancient, non-hybridized grain?
I’m just learning how to bake with einkorn too. I mean, we’ve been gluten-free for over five years and mostly grain-free for about two years. I wanted to try this ancient wheat out on my family to see how we all tolerated it.
Guess what? No problems so far!
Having the taste and texture of goodies baked with actual flour has been wonderful. I’m learning how to bake with einkorn from my friend Wardee at Traditional Cooking School. She’s just introduced her Einkorn Baking eCourse!
By becoming a member of Traditional Cooking School (I’ve been a happy member for years!), you get access to the Einkorn Baking eCourse and SO.MUCH.MORE. You’ll also get unlimited access to Wardee’s other online classes, including Lacto-Fermentation, Cultured Dairy and Cheesemaking, Cooking Outside, and Dehydrating. You’ll also get a meal plan of Traditional recipes e-mailed to you each week, access to the members-only Facebook group, a monthly invitation to a live, members-only Q&A meeting with Wardee herself, the opportunity to receive a Traditional Food Makeover, and more!
If you need to expand your knowledge of preparing and cooking with Traditional foods and methods, there is truly no other place I could send you.
I hope you enjoy this einkorn spiced banana nut bread!