Banana Bread with Freshly Milled Flour

There’s nothing quite like the aroma of homemade banana bread wafting through your kitchen. But if you want to take this classic comfort bake to the next level, try making it with freshly milled flour. The result? A loaf that’s tender, flavorful, and just a bit more wholesome, without sacrificing that beloved banana bread texture.

Today, I’m sharing my go-to recipe for banana bread using freshly milled flour. It’s simple, reliable, and perfect for breakfast, snacks, or even dessert. Plus, I’ll share a few tips to ensure your loaf turns out beautifully every time. Interested in more baking? Check out my other recipes here!

Step by Step instructions for Banana Bread with freshly milled flour

Milling your flour

Freshly milled flour retains all the natural oils, nutrients, and flavor of the wheat berry. Soft White Wheat and Spelt, in particular, is ideal for quick breads like banana bread because it produces a tender crumb and mild flavor. If you’ve never baked with your own flour before, this recipe is the perfect place to start!

To mill your grain, first weigh out the wheat berries into a bowl. You can combine both types of grain since we are creating a blend, milling all the berries at once will save some time. I always recommend weighing your grain using grams rather then using cups because your volume amounts are going to vary greatly based off of how you scoop, whole berry vs milled, and humidity in the air. Weight measurements are always going to give you the most consistent result. If you do not own a scale yet, they are fairly cheap (in the $15-$30 range) at Walmart and is probably my most used tool in my kitchen. Mill your grain on the finest setting and then mix in your salt and baking soda. Set it aside for late.

Combine the wet ingredients.

Start by gathering your sugar, melted butter, eggs, and ripe bananas, and place them all in the bowl of your stand mixer. The riper and more spotted the banana is the better! You want the soft squishy brown ones your kids refuse to touch for this recipe. I throw them into the freezer as I get them and make banana bread once I have accumulated enough bananas.

Using the paddle attachment, beat the mixture on medium speed until everything is thoroughly combined and the bananas are fully incorporated. The batter should become smooth, creamy, and slightly frothy, with no large lumps of banana remaining. This step is important because it ensures the sugar dissolves into the wet ingredients, the eggs are evenly distributed, and the bananas break down to infuse the batter with their natural sweetness and moisture. Taking the time to mix these ingredients well at the start sets the foundation for a tender, flavorful banana bread.

Mix the ingredients

Once your wet and dry ingredients are prepared, it’s time to bring them together. Gently add the dry mixture to the bowl of wet ingredients, stirring just until everything is incorporated. Be careful not to overmix at this stage, stirring only until you no longer see streaks of flour will keep your banana bread tender and moist. If you’d like to add a little extra indulgence or crunch, now is the perfect time to fold in a handful of chocolate chips or chopped walnuts. These mix-ins will add delightful pockets of flavor and texture to every bite. Remember, the key is to mix with a light hand for the best banana bread crumb.

Prepare the pan

To make removing your banana bread from the pan effortless, I recommend creating a parchment paper sling. Start by cutting a sheet of parchment paper to approximately 8 by 20 inches. After greasing your loaf pan to prevent sticking, lay the parchment paper inside so that it covers the bottom and hangs over the long sides of the pan. This overhang will act as handles, making it easy to lift the finished loaf out in one piece once it has cooled. Not only does this method ensure a clean release, but it also helps preserve the beautiful shape of your banana bread, so every slice looks bakery-perfect

Pour the prepared batter into the greased and lined pan and set it aside to allow the flour time to absorb the liquid ingredients while the oven preheats. Preheat the oven to 300.

Baking

Once your batter has rested it’s time to bake your banana bread low and slow at 300°F (150°C) for about one hour. Baking at this lower temperature allows the bread to cook evenly, developing a tender crumb and rich flavor without drying out or browning too quickly. To check for doneness, insert a toothpick into the center of the loaf, if it comes out clean or with just a few moist crumbs, your banana bread is ready. After removing it from the oven, resist the temptation to slice it immediately. Instead, let the bread cool completely in the pan; this resting period helps the loaf set properly, making it easier to remove and slice without crumbling. Patience here will reward you with perfectly moist, delicious banana bread every time.

Banana Bread with Freshly Milled Flour

Recipe by Katelyn AmesCourse: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

190

kcal

Total time

1

hour 

15

minutes

Moist and sweet, Banana Bread is a great beginner recipe for those just starting out with freshly milled flour!

Ingredients

• 69g soft white wheat

• 77g spelt

• 99g sugar

• 1 stick butter, melted

• 2 eggs

• 3 ripe bananas

• 1/2 tsp salt

• 1 tsp baking soda

• 1/2 c chocolate chips (optional)

• 1/2 c walnuts (optional)

Directions

• Mill your grain on the finest setting. Prepare a standard loaf pan by greasing and lining it with parchment paper.
• In a large bowl, mix the sugar, butter, eggs and bananas. Beat until well incorporated and foamy. 
• Add the flour, salt, soda and chips. Mix, stirring gently, until just combined.
• Pour into your prepared pan and let rest while you preheat your oven. 
• Preheat your oven to 300 degrees. Bake for 60 minutes or until a toothpick comes out clean. Cool in the pan before slicing.

Notes

• Bananas. The more spotted the bananas the better! This recipe is especially good with super ripe bananas. Never toss those unappetizing brown bananas your kids won’t touch! You can throw them into the freezer if you are not ready to bake and just thaw them when you have enough for a loaf.