Thursday, March 26, 2015

Einkorn Banana Bread with Natural Streusel Topping

Still experimenting with einkorn flour.  I really like the taste of it.  It has a slightly sweet taste and doesn't seem quite as heavy to me as whole wheat or white whole wheat.

This bread turned out really well.... nice and moist with a cinnamon goodness.


adapted from The Einkorn Cookbook

1 3/4 c. (218 g) Einkorn all  purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
6 Tbsp. cold butter, cut into 6 pats/segments
3/4 c. (120 g) coconut sugar
2 eggs
1 cup mashed ripe banana (about 2 medium)
1/2 c. whole milk Greek yogurt (I use homemade)
1 tsp. vanilla

1/4 c.  (40 g) coconut sugar
1 Tbsp. cinnamon

Preheat the oven to 350 degrees.  Grease a loaf pan and set aside.

In a small bowl, whisk the flour, baking soda and salt together.  In a food processor, place the butter and sugar and blend well until combined. The mixture should pull away from the sides and form large mass of dough.  Add the eggs, one at a time, and blend each until absorbed.  Then add the mashed bananas, Greek yogurt and vanilla and process again until combined.  Add the flour mixture and blend just until combined. Do not over-process once the flour is added.  Pour into the prepared loaf pan.

The batter ready to bake - covered in coconut sugar and cinnamon

In a small bowl, mix the coconut sugar and cinnamon and pour over the top of the batter.

Fresh out of the oven

Bake for 50-60 minutes until the loaf is golden brown and a knife inserted in the center is clean when removed.

Cool for 15 minutes in the pan and then remove from pan and let finish cooling on a wire rack. This is delicious!

Sooooooo good!!

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