Pack more minerals and protein into your banana bread by using einkorn flour. Einkorn flour is just as versatile as regular all-purpose flour, and it can be substituted cup-for-cup. You will be amazed with the flavor.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
Stir melted butter and sugar together in a bowl. Add eggs, milk, and vanilla extract and mix well.
Combine sifted einkorn flour, cinnamon, baking soda, baking powder, and salt in a separate bowl. Stir into the butter mixture until smooth. Fold walnuts and mashed bananas into the batter until well mixed. Spread batter evenly into the prepared pan.
Bake in the preheated oven until an instant-read thermometer inserted into the center of the loaf reads 195 degrees F (90 degrees C), about 55 minutes. Cool loaf in the pan for 10 minutes, then remove from the pan and transfer to a wire rack until completely cooled.
Per Serving: 255 calories; protein 4.2g; carbohydrates 34.5g; fat 14.3g; cholesterol 51.4mg; sodium 261.1mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as white bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.