Ingredients
The following ingredients have 4 Servings
- 1/3 cup extra-virgin coconut oil, (melted)
- 1/2 cup pure maple syrup ((stir in an additional 1 tablespoon for high altitude baking))
- 3 very ripe bananas (cut into 1" slices)
- 1/4 cup apple sauce ((use 1/2 cup apple sauce for high altitude baking))
- 1 teaspoon vanilla extract
- 1 ¾ cup (8.5 ounces or 240 grams) whole wheat einkorn flour ((minus 1 tablespoon for high altitude baking))
- 1 teaspoon baking soda (use 3/4 teaspoon for high altitude baking)
- 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1/2 teaspoon ground cinnamon
- 3 large eggs
Instruction
- Butter a loaf pan. Preheat the oven to 350˚ F.
- Pour the melted coconut oil and maple syrup in a skillet over medium heat. Add the bananas and simmer for 10 minutes, until the bananas soften and slightly caramelize. Pour into the bowl of a food processor fitted with a metal blade, and add the apple sauce and vanilla extract. Whirl like crazy until the bananas are completely pureed.
- In a medium bowl, whisk together the einkorn flour, baking soda, salt, and cinnamon. Whirl the contents of the food processor.
- Allow the mixture to cool down before adding the eggs, or you risk scrambled eggs in your banana bread.When cooled, add the eggs. Whirl until frothy.
- Fold the banana puree unto the flour mixture, using a spatula. Only mix the batter until the flour mixture is completely incorporated into the puree, and no more than that. This helps keep the finished bread more tender.
- Pour the batter into the buttered loaf pan, and bake for 40 - 45 minutes, or until a toothpick or wooden skewer comes away clean when slid into the center of the bread. If baking this at sea level, 40 minutes baking time should suffice. In the mountains, you'll need closer to 45 minutes, depending on your altitude.
- Cool for at least 10 minutes on a cooling rack. Ran a sharp knife around the edges of the bread, and flip it upside down. The banana bread should slide out.
- Store at room temperature, covered with plastic wrap, for up to 3 days. It also freezes well for up to 6 months.
