Fresh Milled Banana Bread
A moist, tender banana bread made with freshly milled whole wheat flour and ripe bananas. This cozy, rustic loaf is naturally sweet, nourishing, and perfect for breakfast or a simple afternoon treat.
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Servings: 1 loaf (10-12 slices)
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Equipment
- 1 medium bowl
- 1 Large bowl
- 1 loaf pan 9x5
- 1 parchment paper sheet
Ingredients
- 2 cups fresh milled whole wheat flour soft white or hard white
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon optional
- 3 very ripe bananas mashed
- 2 large eggs
- ½ cup honey maple syrup, or sugar
- ⅓ cup melted butter or coconut oil
- ¼ cup milk or buttermilk
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts pecans, or chocolate chips
Instructions
Preheat Oven:
- Preheat oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line with parchment paper.
Mix Dry Ingredients:
- In a medium bowl, whisk together fresh milled flour, baking soda, baking powder, salt, and cinnamon.
Mix Wet Ingredients:
- In a large bowl, mash bananas until smooth. Stir in eggs, sweetener, melted butter, milk, and vanilla.
Combine:
- Add dry ingredients to wet ingredients and gently mix until just combined. Do not overmix. Fold in nuts or chocolate chips if using.
Rest Batter (Optional but Helpful):
- Let the batter rest 5–10 minutes to allow the fresh milled flour to fully hydrate.
Bake:
- Pour batter into prepared pan. Bake 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Soft white wheat creates a lighter, cake-like crumb.
Hard white wheat gives a heartier, more traditional banana bread texture.
Store at room temperature for 3 days or freeze slices for up to 3 months.
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