Fresh Milled Flour Banana Bread
This fresh milled flour banana bread is tender, moist, and full of rich banana flavor. Made with soft white wheat for the perfect quick breakfast loaf.
Equipment
- Grain mill
- 9x5" loaf pan
- Kitchen scale
- Mixing bowls
- Measuring cups and spoons
- Wire cooling rack
- Whisk and spatula
Ingredients
Dry Ingredients
- 320 g soft white wheat berries
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
Wet Ingredients
- ½ cup white sugar
- ½ cup packed brown sugar
- ½ cup melted butter
- 2 eggs
- 2 tsp vanilla
- ¼ cup milk
- 3 medium overripe bananas about 1¼–1½ cups mashed
Optional Ingredients
- ½ cup chocolate chips or chopped nuts (walnuts or pecans)
Instructions
- Preheat oven to 350°F. Grease a standard 9x5" loaf pan.
- In a small bowl, weigh out the wheat berries and mill on the finest setting of your grain mill. Add baking soda, baking powder, salt, and cinnamon. Whisk well.
- In a medium bowl, mash the bananas, then add the remaining wet ingredients: melted butter, milk, vanilla, eggs, white, and brown sugar.
- Add the dry ingredients to the wet ingredients. Stir gently just until combined. Do not overmix.
- Fold in nuts or chocolate chips if using.
- Pour into prepared loaf pan and bake 55–65 minutes, until a toothpick comes out clean.
- Cool in the pan for 15 minutes before transferring to a rack.
Notes
Store covered at room temperature for up to 3 days.
To freeze, slice completely cooled bread and freeze individual slices. Reheat gently or thaw at room temperature.