Einkhorn Banana Bread Recipe

by karen knowles October 02, 2015

Einkorn Flour can be substituted in a 1:1 ratio with all-purpose or whole-wheat flours, but it is much easier to digest, allowing for better absorption of nutrients. Try out this delicious banana bread recipe for a snack that’s both highly nutritious and incredibly delightful.

 Gary's True Grit Einkorn Flour - Young Living

Ingredients:

  • 1/2 cup butter, melted
  • 1 cup organic evaporated cane juice crystals
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Einkorn Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup sour cream
  • 2 very ripe bananas, mashed
  • 1/2 cup walnuts (optional)

 

Directions:

  1. Preheat your oven to 350 degrees F (175 degrees C) and grease a 9×5 inch loaf pan.
  2. In a large bowl, stir together the melted butter and cane juice crystals.
  3. Add the eggs and vanilla; mix well.
  4. In a separate bowl, combine the Einkorn Flour, baking soda, and sea salt. Stir into the butter mixture until smooth.
  5. Fold in the sour cream and bananas (and walnuts, if using). Spread evenly into the prepared pan.
  6. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
  7. Slice and enjoy!

Recipe found on Young Living Blog




karen knowles
karen knowles

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