Caramel. Banana. Bread. Someone please tell me. Why have we been making basic banana bread all these years when we could have been caramelizing the bananas first?? I can’t take credit for this genius though – that goes to Carla Bartolucci, founder of Jovial Foods and Bionature and author of the new cookbook Einkorn: Recipes for Nature’s Original Wheat. (Side Note: The folks at Jovial are sponsoring a giveaway of the book PLUS baking supplies for my readers, which you’ll find below!)
If you’ve never heard of einkorn wheat before, let me school you for a sec because it’s cool. You know how old stuff is in style again? Like flannels and mid-century modern furniture and peasant tops (like Joey used to wear on Dawson’s Creek every episode)? Well einkorn is ancient, so it’s got a hella cool factor now. It’s snatched.
Einkorn is one of the earliest varieties of wheat, according to the Whole Grains Council. Like hunter gatherer-old. Its genetic makeup is simpler than modern wheat (it has only 28 chromosomes versus 42 in modern wheat), and it has never been hybridized – the original strain is the same one you’ll eat today. 
Studies have shown it’s tolerated better by people who are sensitive to gluten. Researchers in Japan looked at 324 varieties of wheat from around the world and found that einkorn was among the least likely to trigger allergies to gluten, gliadin (a component of gluten that helps bread rise) and alpha-amylase (an enzyme used to break down gluten). This ancient grain is also higher in disease-fighting antioxidants, protein, potassium, and lutein (for eye health) than modern wheat. And bonus, whenever you see einkorn on a label, it’s almost always whole grain.
In my experience, baking with einkorn flour produces a grainier, chewier, more firm product – not cakey, moist, and melty like modern wheat flours. So the amazing banana bread is more like an actual bread (like the name implies), and less like a rich dessert. Which I love about it. The other great thing is how little added sugar is in this recipe. Ripe bananas are naturally sweet, and einkorn has a mild sweetness itself so you don’t need to add much more. Just 1/2 cup in the whole loaf.
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- 2 1/2 cups whole grain einkorn flour 240 g
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 5 tablespoons extra-virgin coconut oil (plus extra for greasing the pan) 65 g
- 3 very ripe bananas, cut into 1/2-inch slices
- 1/2 cup dark brown sugar, packed 105 g
- 3 large eggs
- 1/2 cup powdered sugar 60 g
- Pinch of ground cinnamon about 1/8 teaspoon
- Pinch of ground ginger about 1/8 teaspoon
Ingredients
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- Preheat the oven to 350 degrees F. Grease a 4 -1/2 x 8-1/2 inch loaf pan
- Make the bread: In a large bowl, sift together the flour, baking soda, and salt
- In a medium skillet, heat the coconut oil until it melts. Add the bananas and brown sugar. Simmer on medium-low heat for 5 minutes, stirring occasionally, until the bananas have softened and the sugar begins to caramelize. Allow the bananas to cool for 10 minutes.
- Combine the bananas and eggs in a blender or food processor, and process to a smooth puree. Fold the banana mixture into the flour with a spatula until just combined. Pour the batter into the loaf pan.
- Bake the bread for 42 minutes until a toothpick comes away clean when inserted in the center of the bread. Let the bread cool in the pan for 10 minutes, then unmold the loaf and let cool on a rack for 30 minutes before glazing.
- Make the Glaze: Combine the powdered sugar, cinnamon, and ginger in a small bowl. Add 2 teaspoons water and mix until the sugar dissolves. Spread on top of the bread.
- Store at room temperature, covered with plastic wrap, for up to 3 days.
1. I substituted butter for the coconut oil (I don't like coconut)
2. I used a non-stick cooking spray mixed with flour instead of greasing the pan with coconut oil
Pro Tip: Want to make this now? Don’t have ripe bananas? Learn how to ripen bananas in just 30 minutes.
The Einkorn Giveaway: a Rafflecopter giveaway
Prizes: (1) Einkorn cookbook, (1) 2-lb bag of einkorn flour, (1) 1-lb bag of wheat berries, (1) linencouche (for making bread), and (1) dough spoon
Caroline is a freelance writer, nutrition communication consultant, and counselor with a holistic approach to healthy living. 
YUM!! I need to make this!
I like to half the meat and double the veggies in a Recioe
I try to purchase the best ingredients, I cook and bake from scratch so the time and effort that requires is so worth quality of what a recipe calls for. I’ve substituted fats for apple or pear sauce with great results.
Wow, that looks delish! Definitely going to have to try out this recipe!
I substitute vegetable oil with olive oil spray.
Your writing makes me laugh – it’s the best! I also hate coconut, too, so glad you included the notes! My fave way to make cooking healthier is to consider better-for-you alternatives: whole grain flour vs. white, oils vs. butter (though sometimes you just can’t beat the flavor of butter!), adding veggies or fruits when you can, etc.
Such a great idea! I would love to have the book and explore this grain some more.
This sounds delicious – can’t wait to try it! Like Elana, my favorite way to make a recipe healthier is to substitute in better-for-you ingredients.
To make a recipe healthier I use almond flour or coconut flour and don’t use sugar, I use Stevia.
RAFFLECOPTER: CAROLSUE
Using whole wheat flour and honey for sugar when I can
Whole wheat flour and add nuts for yummy fats!
I use less sugar in sweet recipes.
I’ve used honey for sugar, applesauce for oil and whole grain flours.
When cooking I love adding veggies to a recipe. I substitute whole wheat flour for all purpose flour.
I will use coconut oil, or applesauce in place of vegetable oil.
Great tip!
This recipe looks Delish! Sometimes I like substituting the butter or oil in a baking recipe for apple sauce! It’s a one to one ratio so if the recipe calls for 1/2 cup of butter I substitute it for 1/2 cup apple sauce!
Somewhat here, you have been presented good combination recipe and banana bread tips