Homesteader Banana Bread
Does the world really need yet another banana bread recipe? Probably not. But this one is pretty incredible and checks all the boxes for homesteader-essential ingredients.
Naturally we’re following our fair share of instagram accounts featuring city slicker vegans turned gluten-munching, raw milk obsessed homesteaders. I personally don’t do wonderfully with gluten & dairy, so this recipe started out as a bit of experiment to see if the source of wheat (einkorn vs. conventional wheat), eggs (coop v. store) & dairy (raw buffalo > cow’s milk) actually makes a difference like these crunchy farm-fluencers claim.
While this banana bread took me 30+ additional minutes than my go-to recipe plus a trip to the undercover buffalo farm a bit south of us, I can honestly say it was worth every inconvenience. You can really taste the freshness from the home-milled Einkorn flour, and there were zero post-treat stomach aches or breakouts from this recipe featuring a whack ton of raw buffalo milk dairy.
Pretentious, yet delicious, this banana bread has serious homestead rizz; 10/10
Ingredients:
2 cups einkorn flour
1 tsp baking soda
1 tsp baking powder
3 tsp ceylon cinnamon
1/2 tsp sea salt
1/2 cup maple syrup
2 coop-fresh eggs
2 tsp vanilla extract or vanilla bean paste
1/4 cup raw buffalo milk
1/4 cup buffalo milk butter, melted
1/4 cup active sourdough starter
3 very ripe bananas
1/3 cup dark chocolate chips or chopped walnuts
Instructions:
Whisk the first 5 ingredients (‘dry’) in a large mixing bowl. Mash the bananas in a separate bowl then add the sourdough starter, melted butter, buffalo milk, eggs, maple syrup + vanilla bean paste. Add the wet ingredients into the dry and mix until a thick batter forms then fold in the dark chocolate chips / walnuts. Pour into a buttered bread pan and bake at 350 for 45 - 60 minutes, serve warm.
note; this recipe works with whatever type of flour / butter / milk you have, the point is the use the freshest & highest quality ingredients you can find.