FOOD NEWS
The Flour Swap For Extra Toasty Banana Bread
BY Josie Dlugosz
While the all-purpose flour is a versatile option for home bakers making banana bread, swapping it out for einkorn flour gives your dish a warm and toasty upgrade for the winter.
Einkorn flour is easier to digest and is made from undomesticated wheat full of protein, phosphorus, potassium, and vitamin B6, packing your banana bread with healthy nutrients.
Its flavor is deeper, more complex, and nuttier than most types of flour, and its warming essence goes great with the already comforting flavors in banana bread.
The caramel, nuts, and chocolate flavors in banana bread also pair well with einkorn's toastiness. Plus, it can slightly alter the overall taste without adding strong flavors.
You can easily swap the flours in a 1:1 ratio. You may have to decrease the amount of liquid in the recipe by 15-20%, as it absorbs liquid slower than modern wheats.