This easy recipe for Kamut banana bread is the perfect snack or breakfast and bursts with banana flavor that is sweet and addicting.
Why you should make easy Kamut Banana bread
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Whether your favorite dessert growing up was Chocolate chip cookies, Texas sheet cake, Frosted banana bars or classic banana bread, food speaks to the heart and mind and provides an astounding thing called comfort.
This one-bowl banana bread recipe is made with all simple ingredients plus it is super easy to mix up and uses minimal dishes and baking equipment which makes for easier clean-up!
Healthy for you: This Kamut banana bread recipe is not laden with sugar or white flour, making it a suitable and healthy choice for your children and family. The Kamut grain is also healthy for you, since it has not been genetically processed or altered. Kamut grain is also easier to digest then whole wheat.
Full of flavor: The banana speaks for itself in this banana bread recipe. You will keep coming back for just one more slice.
Easy to make: This recipe can be mixed up in less then ten minutes flat. It is a great recipe to make when you need something quick and easy and when you have bananas needing to be used up!
This healthy banana bread recipe does not use any white sugar or brown sugar, instead it is made with unrefined sugar and honey, both which are healthier options. You can make this quick bread recipe using whole wheat pastry flour or part unbleached white flour instead of 100% Kamut or whole wheat.
Whenever I have overripe bananas sitting around, instead of throwing them in the fridge to sit for another week and turn to mush, peel them and add to a bag in the freezer.
What is Kamut?
Kamut it an ancient grain, also known as khorasan wheat; the grain of Egypt. It is easier to digest then regular whole wheat flour and has not been genetically altered. Kamut is also higher in protein and is easier for the body to digest. It is one of our favorite ancient grains out there available to us today. We use a grain mill and grind our own grain. I think it is very satisfying to have fresh flour and know that it has undergone very little commercial processing.
Health benefits of eating bananas:
Do you know that bananas are known to promote hair growth? They can also provide provide energy, promote muscle function and is a great source of antioxidants.
What kind of flour does this Kamut Banana bread use?
This recipe specfically calls for Kamut flour, but substitiuting with regular whole wheat flour is a suitable option. Sometimes when I bake with ancient grains I will repalce some of the Kamut flour with regular all purpose flour, depending on who I will be serving the food to, or how accustomed the family is to a healthier grain option, like Kamut.
Can you use almond flour in this Kamut Banana bread recipe?
Do your research on converting a recipe to almond flour. I have not personally made this recipe with flour substitutions like gluten free flour, oat flour, nut flours or other.
Is this a sourdough recipe?
No, this recipe does not use any sourdough discard or starter. See this sourdough banana bread recipe here.
Equipment needed:
Ingredients for Kamut Banana bread
- Kamut flour: Grind fresh whenever possible
- Salt
- Baking soda
- Oil:
- Unrefined sugar (or coconut sugar)
- Honey:
- Egg: Fresh is always better!
- Bananas
Nuts or chocolate chips can be added for fun and tasty crunch and chocolate burst.
What kind of bananas to use in this recipe:
Over ripe bananas that are turning brown are the most sweet, making for a delicious moist and tasty banana bread or muffins. Some of the best banana bread is made with over ripe bananas!
Tips for making this easy banana bread recipe
Make sure the bananas are mashed up well. (Or use a hand mixer).
Watch closely at the end for doneness- you don’t want to underbake, nor bake too long.
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Kamut Banana bread recipe
3 medium rips bananas, mashed
2 C. Kamut flour (use freshly ground if able to)
1 tsp baking soda
1/2 tsp salt
1/3 cup oil like grapeseed, avocado etc.
1/2 cup unrefined sugar
1/4 cup honey
2 eggs
If you like a hint of cinnamon then you can add 1/2 tsp.
Directions:
In a medium bowl, mash the banana with a fork or use a hand mixer or stand mixer.
Add the rest of the liquid ingredients- honey, melted butter or oil and egg.
Blend together well.
Add the wet ingredients and stir well.
Pour batter into a greased loaf pan and bake at 350 for about 50-55 minutes. Check frequently at the end. A toothpick can be inserted in the middle of the loaf to check for doneness. You don’t want to under bake or over bake this banana bread with Kamut flour. (Alternatively, the loaf pan can be lined with parchment paper to make for easier removal and less clean-up).
When done, remove from the oven and allow to cool in the pan for about 10 minutes. Then carefully remove the bread from the pan and transfer to a cooling rack. For best results you may want to slide a butter knife (between the bread and pan) along the edges to detach the bread from the pan to make it easier to slide out.
Cool the bread on a wire rack until it is room temperature, then transfer to a bag or airtight container to enjoy.
Can you use maple syrup in this recipe?
I have not tried this recipe with maple syrup, although you could possibly add it in place of the honey.
What kind of oil does this recipe use?
There are many different types of oil out there that can be used. I usually use a mild olive oil, grape seed or avocado oil. I have not used coconut oil in this recipe yet, but if you do, make sure you melt it first and then cool slightly before mixing with the rest of the ingredients.
Enjoy this family favorite quick bread alongside a cup of coffee or hot tea.
And don’t forget to pin this recipe to try later!
Kamut Banana Bread
This easy recipe for Kamut banana bread is the perfect snack or breakfast and bursts with banana flavor that is sweet and addicting.
Ingredients
- 3 medium rips bananas, mashed
- 2 C. Kamut flour (use freshly ground if able to)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup oil like grapeseed, avocado etc.
- 1/2 cup unrefined sugar
- 1/4 cup honey
- 2 eggs
- If you like a hint of cinnamon then you can add 1/2 tsp
Instructions
- In a medium bowl, mash the banana with a fork or use a hand mixer or stand mixer.
- Add the rest of the liquid ingredients- honey, melted butter or oil and egg.
- Blend together well.
- Add the wet ingredients and stir well.
- Pour batter into a greased loaf pan and bake at 350 for about 50-55 minutes. Check frequently at the end. A toothpick can be inserted in the middle of the loaf to check for doneness. You don't want to under bake or over bake this banana bread with Kamut flour. (Alternatively, the loaf pan can be lined with parchment paper to make for easier removal and less clean-up).
- When done, remove from the oven and allow to cool in the pan for about 10 minutes. Then carefully remove the bread from the pan and transfer to a cooling rack. For best results you may want to slide a butter knife (between the bread and pan) along the edges to detach the bread from the pan to make it easier to slide out.
- Cool the bread on a wire rack until it is room temperature, then transfer to a bag or airtight container to enjoy.
Notes
I purchase my Kamut grain here.
Recipe notes:
Over ripe bananas that are turning brown are the most sweet, making for a delicious moist and tasty banana bread or muffins. Some of the best banana bread is made with over ripe bananas.
Make sure the bananas are mashed up well. (Or use a hand mixer).
Watch closely at the end for doneness- you don't want to underbake, nor bake too long.
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