Fresh Milled Banana Bread
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.
Servings: 8 slices (1 loaf)
Calories: 446kcal
Equipment
- 9x5" 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.
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.