Imbolc, and einkorn banana bread

Baking is part of my Imbolc ritual. I don’t consume much butter or milk, so baked goods and flowers are my offerings. This is around the time when I first start noticing new growth and buds on many of my houseplants, so I do some spring cleaning, give everyone a healthy dunk and dose of fertilizer, and bake before my more formalized ritual later in the day.

Yesterday, I offered part of a loaf of banana bread. If you’re egg-free, dairy-free, or just looking for some extremely good banana bread, I’ve got you. It might not be a traditional springtime recipe, but it’s comforting, tasty, and I’ve never had any complaints from anyone — mortal or otherwise.

Egg-free, Dairy-free Banana Bread

• 2 C einkorn flour
• 1 t ground cinnamon
• 1 t baking powder
• 1 t baking soda
• 1/2 t sea salt
• 3/4 C dairy-free dark chocolate chips or chunks
• 2 very ripe bananas, peeled (about 1 C of mashed banana)
• 1/2 C maple syrup
• 1/2 C avocado oil

1. Preheat your oven to 350° F.
2. In a bowl, whisk together flour, cinnamon, baking powder, baking soda, sea salt, and chocolate chips. Set aside.
3. In a separate bowl, mix together bananas, maple syrup, and avocado oil.
4. Pour the wet ingredients into the dry. Mix together until there are no lumps, but don’t over-mix.
5. Butter a 9″x5″ loaf plan.
6. Pour batter into pan, and gently tap the bottom against the counter to free any air bubbles.
7. Bake banana bread for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

Notes:

• As with any ingredients that aren’t produced domestically, go for chocolate and bananas that are ethically sourced and fair trade.
• No einkorn? No problem! You can substitute regular flour if you want, just remember that einkorn doesn’t absorb water the same way regular wheat flour does. If you substitute regular wheat flour, you’ll probably need to add another banana or so to the batter for extra moisture.
• For best results, freeze the bananas first. This will crystallize the water in their cells, rupturing them and giving them a softer, wetter consistency.
• You can substitute canola, grapeseed, or another neutral-tasting oil for avocado oil, if necessary.

Enjoy, and blessed Imbolc!