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.
Equipment
- 1 4.5x8.5 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.)
- 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 4.5x8.5 loaf pan with parchment paper. (see notes for alternative baking vessel instructions.)
- Pour banana bread batter into the lined baking 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.
- 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.