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This banana bread is made with 100% fresh milled flour and comes out moist, soft, and packed with real banana flavor! Sweet, tender, and golden every time.
Quick breads with freshly milled flour are the all-around best snack to have stocked in your kitchen, if you ask me! They are simple to make, easy to snack on, and the flavor options are nearly limitless.
Even with all of the delicious options (like pumpkin bread, fresh milled gingerbread, and even zucchini bread!), I always come back to the classically delicious banana bread.
I’ve made more loaves of my chocolate chip banana bread with all purpose flour than I can even count, but I decided it was high time I made my favorite bread with freshly milled flour!
This banana bread with fresh milled flour turned out absolutely perfect. It is moist, soft, and just the right amount of dense, and the fresh flour gives it plenty of flavor and additional benefits.
If you’re a fellow lover of fresh milled flour, this recipe is going to become a new favorite for you. I can’t stop making it, and my family certainly isn’t complaining!
Table of Contents
Why You’ll Love This Recipe
- Crowd-pleaser: I’ve found that banana bread is one of the easiest ways to please both adults and children alike. Even picky eaters love warm, homemade banana bread.
- Use up old bananas: We’re all about saving food waste, and banana bread is a seriously tasty way to do it! Whenever we have bananas that are past their prime, fresh milled banana bread makes it on the to-do list.
- Fresh milled flour: Banana bread tastes even better when it’s made with freshly milled flour, plus you get all of that additional fiber, protein, and nutrients.
- Easy snack: Make a couple of loaves of banana bread at the beginning of the week, and you’re set on quick and easy food options for snack or breakfast! It also freezes well if you like stocking up for later.
Ingredients
- Bananas: Overripe bananas are needed to add the proper amount of sweetness and flavor. If you use light yellow bananas, the bread will be bland.
- Eggs: Help bind the ingredients for a moist bread that doesn’t crumble.
- Butter: Butter rather than oil makes a wonderfully moist bread that is rich and flavorful.
- Baking powder and baking soda: Give the bread a lovely rise and nice spring.
- Vanilla extract and salt: Two essentials for any delicious quick bread recipe, including my freshly milled blueberry bread and cranberry bread with fresh milled flour!
- Milk: I use regular whole milk for most baking recipes. Don’t substitute heavy cream or half and half.
- Brown sugar: Helps to sweeten the bread and adds more moisture than regular white sugar.
- Cinnamon: A dash of cinnamon is essential for banana bread, in my opinion. Feel free to add other spices, like nutmeg or ginger.
- Whole wheat flour: I used freshly milled soft white wheat berries.
- Optional add-ins: This bread tastes delicious with chopped nuts, such as pecans or walnuts, or chocolate chips!
How to Make Banana Bread with Fresh Milled Flour
Step 1. Preheat the oven and prepare the pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
Step 2. Mix dry ingredients
In a medium bowl, whisk together the freshly milled soft white wheat flour, baking soda, baking powder, salt, and cinnamon.
Step 3. Mix wet ingredients
In a large bowl, whisk together both sugars and the melted butter. Add the eggs and whisk until smooth. Stir in the mashed bananas, vanilla, and milk.
Step 4. Combine
Add the dry ingredients to the wet and stir gently just until combined. Don’t overmix — small streaks of flour are okay. If using nuts or chocolate chips, fold them in now.
Step 5. Bake
Pour the batter into your prepared loaf pan and smooth the top. Bake for 45 minutes, cover with foil, and bake an additional 15 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 6. Cool
Let the bread cool in the pan for 10–15 minutes, then turn it out onto a cooling rack to finish cooling before slicing.
Tips + Notes
- Save overripe bananas in the freezer to make bread later! You can freeze them in their peel or remove the peel and freeze the mashed bananas in a plastic bag. When you are ready to make bread, thaw them at room temperature before mixing.
- I like to use a kitchen scale to measure my flour. Freshly milled flour is lighter and more loosely packed right after milling, but if you mill a day or two ahead, it settles and becomes more dense. That can throw off cup measurements. Weighing the flour keeps things consistent every time.
- All ovens are different, so keep an eye on the baking time! It may take more or less time depending on your oven.
- If you are new to fresh milled flour, check out my post for beginners on how to mill your own flour. I also have a guide on baking with whole grains to get you up to speed on the baking differences.
How to Serve Banana Bread
If you’ve made banana bread before, chances are you have some opinions on how it’s best eaten! For me personally, I like a generous serving of butter or some nut butter to make it a little more filling.
As far as sides go, I like to serve this fresh milled banana bread with a bit of protein on the side; a glass of milk, homemade moose sausages, or easy egg muffins, for instance. You can’t really go wrong having banana bread for breakfast, though, and it makes a great grab-and-go snack for busy days!
Fun tip: If your banana bread is a little too stale to enjoy plain, use it instead of regular bread to make the best fresh toast you’ve ever had!
You are just not going to believe how amazing this recipe is until you try it! I have had so many compliments on it over the past few months before sharing it here on the blog, with everyone telling me I needed to post it so they could easily access it.
Well, here it is! I even made a freshly milled cinnamon swirl bread recipe at the same time. I mean, I practically had all the ingredients out for it anyway!
Recipe FAQs
Banana bread is best stored in an airtight container at room temperature. It will last around 5 days stored this way. You can also freeze it for long-term storage following the instructions below.
Absolutely! Once the bread is cool, you can freeze an entire loaf or cut it into slices first so you can easily thaw one serving at a time. Store the bread in an airtight container and freeze for up to 6 months. Thaw the bread at room temperature or expedite it in the microwave or toaster oven.
Yep, if you don’t want to use freshly milled flour, you can substitute all purpose. Just be sure to measure by weight, not volume.
Related Recipes
- Whole Wheat Sweet Bread Recipe
- Cinnamon Sugar Muffins With Fresh Milled Flour
- Blueberry Muffins with Freshly Milled Flour
- Cranberry Orange Scones With Fresh Milled Flour
- Long John Donuts With Fresh Milled Flour
If you tried this Fresh Milled Banana Bread or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Fresh Milled Banana Bread
Equipment
- 9×5" loaf pan
Ingredients
Dry ingredients
- 2 ½ cups freshly milled soft white wheat flour (317g )
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 tsp ground cinnamon
Wet ingredients
- ¾ cup granulated sugar (150 g)
- ⅓ cup light brown sugar, lightly packed (70 g)
- ½ cup butter, melted and slightly cooled (113 g)
- 2 large eggs room temperature
- 3 very ripe bananas mashed (about 1 ¼–1 ½ cups mashed)
- 1 tsp vanilla extract
- ¼ cup whole milk (60 ml)
Optional mix-ins
- ½ cup chopped nuts walnuts or pecans or chocolate chips
Instructions
- Preheat oven and prepare pan. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
- Mix dry ingredients. In a medium bowl, whisk together the freshly milled soft white wheat flour, baking soda, baking powder, salt, and cinnamon.
- Mix wet ingredients. In a large bowl, whisk together both sugars and the melted butter. Add the eggs and whisk until smooth. Stir in the mashed bananas, vanilla, and milk.
- Combine. Add the dry ingredients to the wet and stir gently just until combined. Don’t overmix — small streaks of flour are okay. If using nuts or chocolate chips, fold them in now.
- Bake. Pour the batter into your prepared loaf pan and smooth the top. Bake for 45 minutes, cover with foil and bake an additional 15 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool. Let the bread cool in the pan for 10–15 minutes, then turn it out onto a cooling rack to finish cooling before slicing.
Video
Notes
- Use only soft white wheat berries for this recipe. Hard white wheat will turn out dense with these measurements.
- Save overripe bananas in the freezer to make bread later! You can freeze them in their peel or remove the peel and freeze the mashed bananas in a plastic bag. When you are ready to make bread, thaw them at room temperature before mixing.
- I like to use a kitchen scale to measure my flour. Freshly milled flour is lighter and more loosely packed right after milling, but if you mill a day or two ahead, it settles and becomes more dense. That can throw off cup measurements. Weighing the flour keeps things consistent every time.
- All ovens are different, so keep an eye on the baking time! It may take more or less time depending on your oven.
- If you are new to fresh milled flour, check out my post for beginners on how to mill your own flour. I also have a guide on baking with whole grains to get you up to speed on the baking differences.
Love this recipe! It came out moist and tender! I made with just bananas and no nuts!
I love banana bread with just bananas too! So glad to hear you loved it!
Delicious looking recipe!
Thank you!
This looks amazing!
Thank you! Let me know how it turns out!