This sh!t is bananas! B-A-N-A-N-A-S!

My friend is actually allergic to the grains in flour so they started using Einkorn flour, from Italy.  It is the only wheat to not have been hybridized. Einkorn flour has 30% less starch and 30% more protein than regular flour.

So I decided to test our the flour and use it to bake them some banana bread from Einkorn flour.

Here is a picture of the bag of flour I used.

Ingredients: 
2 ripe bananas
1/3 cup of melted butter
3/4 cup of sugar
1 egg
1 teaspoon of vanilla
1 teaspoon of baking soda
large pinch of salt
1 1/2 cups of einkorn flour


Baking Instructions:

1. I did not have any ripe bananas so I put them in them oven at 250 degrees for twenty minutes.

2. Add all of the ingredients into a bowl (I just add them all at once).

3. Then mix up all the ingredients.

4. Add the bananas to the mixing bowl.

5. Change the oven temperature to 350 degrees.

6. Put the bread batter into a pan and then put into the oven for about 20 minutes. It is not an exact science so just try and keep an eye on it.

7. After the bread is done cooking, I put the bread in some foil - this helps keep the bread moist.

The outcome was delicious! She is a physical therapist and her clients were loving it! The bread was moist and tasty!

Try it guys and let me know what you think!