Einkorn Banana Nut Bread

Makes one loaf

Ingredients

4 large (or 5 small) very ripe bananas, to make about 2 cups of mashed bananas
2 large eggs, preferably from pastured hens
6 tablespoons butter, plus more for greasing the baking dish
½ cup milk kefir (or substitute buttermilk)
1 teaspoon vanilla extract, preferably organic
2 cups all-purpose Einkorn wheat flour
1 teaspoon baking soda
½ teaspoon finely ground Celtic sea salt
¾ cup chopped pecans (or substitute your favorite type of raw or roasted nuts)

Directions

Preheat the oven to 350° F.
Chop the nuts. If you’re using raw nuts, toast them in a small skillet over medium-low heat for about 10-15 minutes, stirring occasionally. This will enhance the flavor of the nuts.
Generously grease a 9×5 loaf pan with softened butter.
Melt 6 tablespoons of butter in a small saucepan over low heat. Set aside and allow to cool a bit.
Combine the flour, baking soda, and salt in a medium bowl. Whisk until well mixed.
Mash the bananas in a large bowl.
Add the kefir, vanilla, and eggs, and mix well with a hand or stand mixer.
Add the melted butter.
Mix the dry ingredients into the wet ingredients. Because the Einkorn flour contains gluten, make sure not to overmix or the bread will be tough. Mix just enough to combine the wet and dry ingredients, erring on the side of less mixing.
Fold in the chopped nuts with a large spoon or silicone spatula.
Pour the bread mixture into the loaf pan. Use a spoon or spatula to smooth out the top.
Bake the bread for about 52-58 minutes. It will be done when it is nicely browned and set in the middle (you can lightly touch it or check to see if a toothpick comes out clean).
Let cool for a few minutes, and then use a spatula or knife to go around the edges of the loaf. Cool until the loaf pan can be handled, then invert the pan to release the bread. Allow to cool completely before slicing.
Leftovers can be stored in the refrigerator or freezer.

Reprinted from nourishedandnurturedlife.com.

About the Author

Sarah R. Smith is a homeopath, homesteader, and homeschooling mother of two. She has been studying nutrition and health since 2005, when she was first introduced to the work of Drs. Weston A. Price and Francis M. Pottenger, Jr. Sarah has been writing about real food and health on her website (www.nourishedandnurturedlife.com) since 2011. She is the author of two eCookbooks, Nourishing Eats (2012) and Nourished Cooking (2013). Sarah also serves on the board of the Raw Milk Institute. As a homeopath, she works with children and adults to heal acute and chronic imbalances, leading to healthier, happier lives. In addition, she teaches homeopathy classes in her local community.