sourdough banana bread made with fresh milled flour
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Sourdough Banana Bread Made With Fresh Milled Flour – Quick

This sourdough banana bread made with fresh milled flour is so scrumptious! It hits all those notes of sweet, savory, and tangy at the same time. This recipe is a quick bread, so no need to worry about rising times, or shaping the loaf. Just mix it up, pour it in the pan, and bake!

sourdough banana bread made with fresh milled flour
Sourdough Banana Bread Made With Fresh Milled Flour is oh so scrumptious!

If you are looking for a Banana Bread recipe that doesn’t use sourdough starter, I have one for that too, HERE.

Fresh Milled Flour Sourdough Banana Bread Ad-Ins

There are so many ways you can customize your sourdough banana bread. Here are some great add-in options to get your mind thinking of different 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.

Feel free to mix and match these add-ins to create your own unique flavor combination! Let me know down in the comment which ones you choose!

a bunch of fresh bananas
A fresh bunch of bananas can make such amazing recipes!

Ingredients To Make Fresh Milled Flour Sourdough Banana Bread

  • 3 Ripe Bananas
  • 2 cups Fresh Milled Flour 240g (I used 120g soft white wheat & 120g of spelt)
  • 1 tsp salt
  • 1&1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 cup melted butter 113g (1 stick, or you can use olive or avocado oil)
  • 2 eggs 100g
  • 1 cup sugar 200g (or sub for 3/4 cup honey, 250g)
  • 1/3 cup yogurt 80g (can sub buttermilk, sour cream, or kefir)
  • 1 tsp vanilla
  • 1/4 cup sourdough starter or discard 60g
  • *optional- 1 cup walnuts, pecans, chocolate chips, etc 110g
pouring sourdough starter into a bowl of banana bread made with fresh milled flour on a scale.
Pouring the sourdough starter into the bowl of banana bread batter also made with fresh milled flour.

Instructions To Make Sourdough Banana Bread With Fresh Milled Flour

Same Day Baking (Short Fermentation)

  1. Firstly, mill the flour, I used half freshly milled soft white wheat and half spelt.
  2. To your flour, add salt, baking soda, baking powder, and cinnamon, then mix to combine.
  3. Next, smash up your bananas, if you like chunks of banana you can roughly chop them, if not mash to a banana puree.
  4. Then to a mixing bowl add yogurt, eggs, butter, sugar (or honey), vanilla, and sourdough starer to the smashed bananas, and mix to combine.
  5. Pour your wet ingredients into the dry ingredients, and stir just until combined, making sure not to overmix.
  6. Gently Stir in your chocolate chips, nuts, or any mix-ins you desire. Let the batter it while the oven preheats, this will allow the fresh milled flour to start absorbing the liquid, an the bran to soften.
  7. Preheat your oven to 350 degrees F
  8. Line or grease a 4×8 bread loaf pan with parchment paper. (5×9 bread pans may need baked for slightly less time.)
  9. Bake for 60-70 minutes, just until a toothpick comes out clean. (*see notes for other pan baking times)
  10. Let the banana bread loaf cool for 10 minutes, then remove to a wire rack to cool completely.
  11. Lastly, Enjoy!

Long Ferment Option

If you want to full benefits of the sourdough with a complete fermentation, then you will need to choose the long ferment option. So, this means start the loaf the night before, but don’t worry most of the time will just be resting time.

  1. The night before mix together your sourdough starter, melted butter (but, not too hot), yogurt, eggs, and flour. Cover and let sit in the fridge overnight for 8-12 hours. The next day add other ingredients, mix until combined. Then, bake as directed.

Alternative Baking Options

I bake my banana bread in a 4×8 bread pan. However, you can use a different baking pan. So, if you are using a 5×9 bread pan, the baking time will be about 10 minutes less. If you are using glass pans, then bake for 5-10 minutes longer. But, you can also bake these in a muffin tin at 400*F for 18-21 minutes. Watch me make some Banana Chocolate Chip Muffins HERE.

Do You Need Sourdough Starter Or Discard For This Fresh Milled Flour Banana Bread Recipe?

The great news is you can use either sourdough starter or sourdough discard for this banana bread recipe! So, never fear whether you have hungry or fully fed sourdough starter you can still make this recipe!

a hand holding a glass jar of sourdough starter
One great thing about this recipe is that you can use sourdough starter or discard, either way!

How To Store Sourdough Banana Bread Made With Fresh Milled Flour

To store this sourdough 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. To thaw, just let each slice sit at room temperature for 20-40 minutes.

Don’t Have A Sourdough Starter Yet, But Want To Make One?

If you don’t have a sourdough starter yet, but you really want to make one from scratch with fresh milled flour, then I have tons of resources for you! I have a full Masterclass video that is FREE you can learn how to make your very own sourdough starter using freshly milled flour, and how to care for it once it is strong. I also have recipes to make with it, and in the step by step tutorial, I make one right along side of you! Watch my video HERE and get started today!

I also have a post you can print out and follow along HERE.

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Sourdough Banana Bread Made With Fresh Milled Flour Printable Recipe

sourdough banana bread made with fresh milled flour

Sourdough Banana Bread Made With Fresh Milled Flour

This sourdough banana bread made with fresh milled flour hits all those notes of sweet, savory, and tangy ! This recipe is a quick bread, so no need to worry about rising times, or shaping the loaf. Just mix it up, put it in the pan, and bake!
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer, bread, Breakfast, Dessert
Servings 1 loaf

Equipment

  • 1 bread pan *see notes for alternative baking instructions

Ingredients
  

  • 3 Ripe Bananas
  • 2 cups Fresh Milled Flour 240g I used 120g soft white wheat & 120g of spelt
  • 1 tsp salt
  • 1&1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 cup melted butter 113g 1 stick, or you can use olive or avocado oil
  • 2 eggs 100g
  • 1 cup sugar 200g or sub for 3/4 cup honey 250g
  • 1/3 cup yogurt 80g can sub buttermilk, sour cream, or kefir
  • 1 tsp vanilla
  • 1/4 cup sourdough starter or discard 60g
  • *optional- 1 cup walnuts, pecans, chocolate chips, etc 110g

Instructions
 

Same Day Baking (Short Fermentation)

  • Firstly, mill the flour, I used half freshly milled soft white wheat and half spelt.
  • To your flour, add salt, baking soda, baking powder, and cinnamon, then mix to combine.
  • Next, smash up your bananas, if you like chunks of banana you can roughly chop them, if not mash to a banana puree.
  • Then to a mixing bowl add yogurt, eggs, butter, sugar (or honey), vanilla, and sourdough starer to the smashed bananas, and mix to combine.
  • Pour your wet ingredients into the dry ingredients, and stir just until combined, making sure not to overmix.
  • Gently Stir in your chocolate chips, nuts, or any mix-ins you desire. Let the batter it while the oven preheats, this will allow the fresh milled flour to start absorbing the liquid, an the bran to soften.
  • Preheat your oven to 350 degrees F
  • Line or grease a 4×8 bread loaf pan with parchment paper. (5×9 bread pans may need baked for slightly less time.)
  • Bake for 60-70 minutes, just until a toothpick comes out clean. (*see notes for other pan baking times)
  • Let the banana bread loaf cool for 10 minutes, then remove to a wire rack to cool completely.
  • Lastly, Enjoy!

Long Fermentation (Next Day Baking)

  • The night before mix together your sourdough starter, melted butter (but, not too hot), yogurt, eggs, and flour. Cover and let sit in the fridge overnight for 8-12 hours. The next day add other ingredients, mix until combined. Then, bake as directed.
    pouring sourdough starter into a bowl of banana bread made with fresh milled flour on a scale.

Video

Notes

Both Sourdough starter or sourdough discard will work for this recipe.
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 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 sourdough 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. To thaw, just let each slice sit at room temperature for 20-40 minutes.
Keyword banana bread, fresh milled flour banana bread, sourdough banana bread, sourdough quick bread

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