Fresh Milled Banana Bread
This fresh milled banana bread is incredibly moist, lightly sweet, and made with 100% freshly milled soft white wheat flour. It’s a wholesome, from-scratch banana bread recipe that’s perfect for using ripe bananas and freshly ground flour for the best flavor and nutrition.
Servings: 1 Loaf
Ingredients
- 2 cups fresh milled flour soft white wheat berries
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- 1/2 cup butter melted or softened
- 1 cup brown sugar packed
- 2 teaspoons vanilla extract
- 2 cups mashed ripe bananas
- 1/3 cup milk
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5 loaf pan.
- In a medium bowl, whisk together the fresh milled flour, baking soda, baking powder, salt, and cinnamon.
- In a separate large bowl, mix the eggs, butter, brown sugar, and vanilla until smooth.
- Stir in the mashed bananas until fully combined.
- Add the dry ingredients to the wet ingredients and gently mix until just combined.
- Stir in the milk (or substitute) until the batter is smooth. Do not overmix.
- Pour batter into the prepared loaf pan.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- For best results, mill your soft white wheat berries fresh just before baking.
- Sour cream or Greek yogurt will produce an extra moist banana bread.
- This banana bread freezes beautifully — slice before freezing for easy grab-and-go servings.