a loaf of fresh milled flour banana bread in front of a bunch of fresh yellow bananas
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Easy Banana Bread Recipe Made With Fresh Milled Flour

This easy banana bread recipe is made with fresh milled flour, and it is absolutely delicious! The spices are so perfectly balanced with the touch of sweetness in this quick bread. No kneading, no rising, no mixer required, so that makes this the perfect beginner recipe to dip your toes in with fresh milled flour. So, let’s get started!

a loaf of fresh milled flour banana bread in front of a bunch of fresh yellow bananas
A sliced loaf of fresh milled flour banana bread.

I originally made the banana bread recipe in my April Fool’s video HERE. Where I made a joke about a one ingredient banana bread mix that I found at the store. Well, I decided to bake that bread, and then we did a bling taste test. Hands down the fresh milled flour banana bread recipe won! The flavor, and smell was unbeatable by the artificial banana flavor with the gluey dull taste and texture.

comparing the two banana breads
So, here is our comparison of a fresh whole grain loaf of banana bread and a premix that comes in a tube. I am assuming you can tell just by looking at them which had the fresher, better flavor.

Fresh Milled Flour Banana Bread Mix-Ins

There are so many ways you can customize your sourdough banana bread. So, let me share some great mix-in options to get your mind thinking of new ideas!

  1. Nuts: Chopped walnuts, pecans, almonds, or hazelnuts add a delightful crunch and nutty flavor.
  2. Chocolate Chips: Semi-sweet, dark, or even white chocolate chips can bring a rich sweetness to your banana bread.
  3. Dried Fruit: Try adding dried cranberries, raisins, chopped dates, or apricots for bursts of sweetness and texture.
  4. Coconut: Shredded coconut adds a tropical twist and a chewy texture to your banana bread.
  5. Seeds: Pumpkin seeds, sunflower seeds, or flaxseeds can add a nutritional boost and a subtle crunch.
  6. Citrus Zest: Grated lemon or orange zest can brighten up the flavor and add a refreshing aroma.
  7. Nut Butter: Swirl in some peanut butter, almond butter, or cashew butter for an extra layer of richness.
  8. Fresh Fruit: Besides bananas, you can also incorporate other fruits like diced apples, berries, or chopped pineapple for variation.

So, feel free to mix and match these add-ins to create your own unique flavor combination! Also, let me know down in the comment which ones you choose!

Ingredients To Make Fresh Milled Flour Banana Bread

  • 3 Ripe Bananas
  • 2&1/2 cup Fresh Milled Flour 300g ( I milled 150g soft white wheat & 150g of spelt)
  • 1 tsp salt
  • 1&1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup melted butter 113g (or oil)
  • 2 eggs 100g
  • 1 cup sugar 200g (Can substitute for 3/4 cup honey)
  • 2/3 cup plain or vanilla Yogurt 160g (can substitute buttermilk, sour cream, or kefir)
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • *optional – 1 cup nuts, chocolate chips, etc. ~170g
smashing fresh bananas to put in the batter
I like to do a rough smash of the bananas before adding them in the batter, so that we still get some small pieces of banana throughout the bread.

Instructions To Make Fresh Milled Flour Banana Bread

  1. Firstly, mill the flour. I like to use half soft white wheat and half spelt. (*see notes for alternative wheat berry options.)
  2. Add salt, baking powder, baking soda, and cinnamon to your flour, and then whisk together.
  3. Then, in another bowl, smash bananas (if you like pieces of bananas in your bread, you can leave larger pieces, if not you can puree them.)
  4. Add yogurt, eggs, melted butter, sugar, and vanilla extract to the smashed bananas, and then mix together.
  5. Pour the wet ingredients into the flour mixture, and stir just until combined. Make sure not to overmix, or else it can become tough.
  6. *Optional- gently stir in your nuts, chocolate chips, or any other mix-ins if you are using.
  7. Preheat oven to 350*F
  8. Let batter sit for 10-15 minutes while the oven is preheating.
  9. Line or grease a 4.5×8.5 loaf pan with parchment paper. (see notes for alternative baking vessel instructions.)
  10. Then, pour banana bread batter into the lined baking pan.
  11. Bake for 60-70 minutes, or until the toothpick comes out clean with no wet batter. (crumbs, and a bit of oil is fine.)
  12. Then, let the loaf cool in the pan for 10-15 minutes.
  13. Remove banana bread from the pan and let cool completely on a wire rack.
  14. Lastly, enjoy!
pouring the batter into the pan
Perfect fit in my small little pan! I didn’t think I would get it all in there, but it fit!

Alternative Baking Options

 If using a 5×9 bread pan, baking time will be about 5-10 minutes less. You can also bake these in a muffin tin at 400*F for 18-21 minutes. Also, if using a glass pan, you may need to add 5-10 minutes to the baking time.

banana bread made with fresh milled flour on a cooling rack
Letting this Fresh Milled Flour Banana Bread cool completely is just about the hardest part of this whole recipe!

How To Store Fresh Milled Flour Banana Bread

To store this fresh milled flour banana bread, cover and leave at room temperature for 2-3 days. For longer storage, I recommend letting the loaf cool completely, then slice it. Place the slices in a freezer safe bag the same day it was baked, and then freeze. It will last in the freezer for up to 3 months. So, to thaw, just let each slice sit at room temperature for 20-40 minutes.

sliced fresh milled flour banana bread on a bamboo cutting board
When I store my banana bread for longer term, I like to slice the bread after it cools completely, then freeze it the same day. That way I have single portions, and my family can grab and go whenever they want!

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Checkout Some Of My Other Fresh Milled Flour Recipes

Sourdough Banana Bread

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Apple Coffee Cake

English Muffins

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Fresh Milled Flour Recipe Index

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Fresh Milled Flour Banana Bread Printable Recipe

a loaf of fresh milled flour banana bread in front of a bunch of fresh yellow bananas

Banana Bread Made With Fresh Milled Flour

This easy banana bread recipe is made with fresh milled flour, and it is absolutely delicious! The spices are perfectly balanced with the touch of sweetness in this quick bread. No kneading, no rising, no mixer required which makes this the perfect beginner recipe to dip your toes in with fresh milled flour.
4.60 from 5 votes
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Appetizer, bread, Breakfast, Dessert
Cuisine American
Servings 1 loaf

Equipment

  • 1 4.5×8.5 loaf pan *see alternative baking vessel options

Ingredients
  

  • 3 Ripe Bananas
  • 2&1/2 cup Fresh Milled Flour 300g I milled 150g soft white wheat & 150g of spelt
  • 1 tsp salt
  • 1&1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup melted butter 113g or oil
  • 2 eggs 100g
  • 1 cup sugar 200g Can substitute for 3/4 cup honey
  • 2/3 cup plain or vanilla Yogurt 160g can substitute buttermilk, sour cream, or kefir
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • *optional – 1 cup nuts, chocolate chips, etc. ~170g

Instructions
 

  • Firstly, mill the flour. I like to use half soft white wheat and half spelt. (*see notes for alternative wheat berry options.)
  • Add salt, baking powder, baking soda, and cinnamon to your flour, and whisk together.
  • Then, in another bowl, smash bananas (if you like pieces of bananas in your bread, you can leave larger pieces, if not you can puree them.)
    smashing fresh bananas to put in the batter
  • Add yogurt, eggs, melted butter, sugar, and vanilla extract to the smashed bananas, and then mix together.
  • Pour the wet ingredients into the flour mixture, and stir just until combined. Make sure not to overmix, or it can become tough.
  • *Optional- gently stir in your nuts, chocolate chips, or any other mix-ins if you are using.
  • Preheat oven to 350*F
  • Let batter sit for 10-15 minutes while the oven is preheating.
  • Line or grease a 4.5×8.5 loaf pan with parchment paper. (see notes for alternative baking vessel instructions.)
  • Pour banana bread batter into the lined baking pan.
    pouring the batter into the pan
  • Bake for 60-70 minutes, or until the toothpick comes out clean with no wet batter. (crumbs, and a bit of oil is fine.)
  • Then, let the loaf cool in the pan for 10-15 minutes.
  • Remove banana bread from the pan and let cool completely on a wire rack.
    banana bread made with fresh milled flour on a cooling rack
  • Lastly, enjoy!

Video

Notes

You can sub hard wheat, Kamut, Emmer, or Einkorn for the spelt in this recipe. If making with all soft white wheat, increase the flour by 1/2 cup 60g. 
 
Alternative Baking Options: If using a 5×9 bread pan, baking time will be about 5-10 minutes less. You can also bake these in a muffin tin at 400*F for 18-21 minutes.
For Glass Pans: Bake for 5-10 minutes longer.
 
How To Store: To store this fresh milled flour banana bread, cover and leave at room temperature for 2-3 days. For longer storage, I recommend letting the loaf cool completely, then slice it. Places the slices in a freezer safe bag the same day it was baked, and then freeze. It will last in the freezer for up to 3 months. To thaw, just let each slice sit at room temperature for 20-40 minutes.
Keyword banana bread, fresh milled flour banana bread, soft white wheat, spelt

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14 Comments

    1. Hi, I followed your recipe and made muffins instead. Turned out AMAZING!, Really light anf fluffy! I used half soft white with bran sifted out and half whole grain spelt. May I send you a picture please?
      Evelyn

  1. 5 stars
    This is now my go to recipe!!!!!

    Only difference is we use Pyure sweetner to make it sugar free. Great success! Thank you so much!

  2. 5 stars
    FIVE STARS!! This was the tastiest banana bread I’ve ever made and perfect in every way. My family agrees and I’ve made A LOT of banana breads over the years. I used half soft white and half hard white because I don’t have spelt yet. I used 1/4 cup each of cane sugar and brown sugar, and then 1/4 cup agave. I sprinkled a little cane sugar on the top before baking because I love what it does to the crust. I baked it in a 9×5 pan for about 65 minutes and it was just right.

    1. I am sorry to hear that, but sounds like you have it covered to use the larger pan next time. My pan is the smaller pan, but luckily I haven’t experienced that yet. Maybe my bananas were much smaller? Not sure, but thanks for sharing so others know they may want to use the larger 5×9 pan.

  3. 5 stars
    Such a yummy recipe! My son has an egg allergy so I switched out the eggs for applesauce – so moist! I made 48 mini muffins out of the recipe.
    I am new to FM flour and most things I have made have turned out dense and dry… not these muffins! Delish! I will definitely be trying more of your recipes.

    1. Yay! I am so happy to hear that they turned out great! Thank you for sharing about the egg switch, that may be very helpful to others who try this that also have egg allergies in their family.

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