What’s better than a warm, delicious loaf of fresh milled flour banana bread on a chilly spring morning?Pair it with eggs or sausage and you’ve got a quick, easy breakfast your whole family will love. This fresh milled flour banana bread is simple to make, naturally sweetened, and perfectly soft and moist.
If you’re new to baking with fresh milled flour, this is the perfect place to start. Made with freshly ground whole wheat, this recipe is filling and hearty. It comes together quickly with simple ingredients, making it an easy go-to for busy mornings or a cozy afternoon treat.
Ready to bake? Check out my recipe below for a banana bread that comes together in just a few easy steps.
Fresh Milled Flour Banana Bread
Ingredients
- 3 cups fresh milled soft white wheat flour use approx. 2 cups of grain to get 3 cups of flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 4 bananas mashed
- 1 cup real maple syrup
- 1/2 cup coconut sugar
- 1/2 cup butter melted
- 2 tsp vanilla extract
- 1/3 cup milk
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350 degrees.
- Butter or oil your loaf pans or line them with parchment paper.
- Grind your flour and set aside.
- Mix together flour, baking powder, baking soda, cinnamon, and salt.
- In a separate bowl, mash your bananas well.
- Add eggs, maple syrup, coconut sugar, vanilla to banana mixture and mix well.
- Next, in the same bowl, add your melted butter, combine, and then lastly your milk.
- Add wet ingredients to dry and mix well. Don't overmix.
- If you are using walnuts, add them to the mixture.
- Pour your batter into both greased loaf pans.
- Bake at 350 degrees for 40-60 minutes depending on your loaf pan sizes. Keep an eye on it around the 40 minute mark. You can tell if it's done by putting a toothpick in the center. When it comes out clean, it's done.
- Cool in the pan for at least 15 minutes before trying to remove it.
Recipe Notes for Success:
Cook Time
-Keep a good eye on your loaves starting around the 40 minute mark. Everything from different ovens to loaf pan materials can make your loaves cook faster or slower. You want to look for golden edges and a done middle.
Banana Ripeness
Your bananas should be spotty if possible. You don’t want them completly black, but yellow with some black spots is perfect!
Loaf Pan Type
-I made mine in two different loaf pans–one in an unlined stone pan that was greased with butter and one in a USA aluminized steel pan that was lined with parchment paper. The one cooked in the stone pan came out much more crispy and buttery around the edges, which was so tasty. It almost got carmelized. It did take longer to cook in that pan. The pan that I lined with parchement paper came out soft and perfectly done. No crispy edges. Both loaves were so good in their own way.
Freezing
-I like to keep one loaf out for breakfasts and freeze the other for another week of breakfasts. It freezes and thaws perfectly.
How to Serve
This banana bread is best served warm with a dab of butter. We like to eat ours with eggs, chicken sausage, or fruit for a quick and filling breakfast.
Enjoy!
-Nicole
