This homemade banana bread recipe made with fresh milled flour is soft, moist, and perfectly sweet with rich banana flavor in every bite. It is the kind of classic quick bread that feels comforting and dependable, whether you are serving it for breakfast, an afternoon snack, or a simple dessert.
If you have a few overripe bananas sitting on the counter, this is the perfect way to use them. The batter comes together quickly in a stand mixer and bakes into a golden loaf with a tender crumb and delicious aroma that fills your kitchen.
Fresh Milled Banana Bread
This fresh milled banana bread recipe is soft, moist, and perfectly sweet with rich banana flavor in every bite. It is the kind of classic quick bread that feels comforting and dependable, whether you are serving it for breakfast, an afternoon snack, or a simple dessert.
Ingredients
- 1/4 cup oil
- 1 1/2 cups sugar
- 2 eggs
- 3 mashed bananas
- 1 teaspoon vanilla
- 1 1/4 cups flour - 143g sof white wheat
- 2 teaspoons baking powder
- 1/2 cup milk
Instructions
Preheat the oven to 350 degrees.
weigh out the wheat berries and mill them.
Mash the bananas with a fork.
Add the oil, sugar, eggs, mashed bananas, vanilla, flour, baking powder, and milk to a stand mixer bowl. Mix on low speed until everything is fully incorporated, scraping down the sides as needed to ensure a smooth batter.
Wet a piece of parchment paper and squeeze out the excess water. Line a loaf pan with the damp parchment paper, pressing it gently into the corners. Pour the batter into the prepared pan and spread it evenly.
Bake for 60 minutes, checking the center with a knife. If the knife does not come out clean, continue baking in 5 minute increments until done. Remove the loaf from the oven and allow it to cool on a wire rack for at least one hour before slicing. If you cannot wait, let it cool for at least 30 minutes so it can set properly.
Notes
Use very ripe bananas with plenty of brown spots for the best flavor and natural sweetness.
Be careful not to overmix the batter, as this can make the loaf dense. Allowing the bread to cool fully helps the structure set, making it easier to slice cleanly.
Store the banana bread sealed at room temperature, or slice and freeze for quick breakfasts and snacks later on.
Why You Will Love This Banana Bread
Banana bread is a timeless favorite because it is simple, affordable, and made with basic pantry staples. The bananas naturally sweeten and moisten the bread, while the oil keeps the texture soft for days.
This recipe strikes the perfect balance between light and rich, creating a loaf that slices beautifully once cooled. It is easy enough for beginners and reliable enough to become a regular part of your baking routine.
Why You Should use fresh milled flour..
Milling your own flour allows you to keep all the natural nutrients found in the whole grain, including the bran and germ that are often removed in store-bought flour. Freshly milled flour has a richer flavor, better texture, and higher nutritional value because it hasn’t been sitting on a shelf losing freshness over time. It also gives you more control over the type of grain you use, helping you create wholesome, from-scratch baked goods that truly nourish your family.
Using fresh milled flour makes baked good like this more satisfying and helps keep your blood sugar from spiking as well so you feel better. It helps me justify making desserts more often for my family which they appreciate.
Ingredients for Banana Bread
• 1/4 cup oil
• 1 1/2 cups sugar
• 2 eggs
• 3 mashed bananas
• 1 teaspoon vanilla
• 1 1/4 cups flour – 143g soft white wheat
• 2 teaspoons baking powder
• 1/2 cup milk
Equipment Needed
- Stand mixer
- Grain Mill
- Spatula
- Measuring cups and spoons – Copper, anyone?!
- Parchment paper
- Loaf pan
- Wire rack
- Fork for mashing bananas
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How to Make Fresh Milled Banana Bread
Preheat the oven to 350 degrees.
Weigh out the soft white wheat berries and mill them.
Mash the bananas.
Add all the ingredients to a stand mixer bowl. Mix on low speed until everything is fully incorporated, scraping down the sides as needed to ensure a smooth batter.
Wet a piece of parchment paper and squeeze out the excess water. Line a loaf pan with the damp parchment paper. Pour the batter into the prepared pan and spread it evenly into corners.
Put it into the oven and bake it for 60 minutes, checking the center with a knife. If the knife does not come out clean, continue baking in 5 minute increments until done.
Remove the loaf from the oven and allow it to cool on a wire rack for at least one hour before slicing. If you cannot wait, let it cool for at least 30 minutes so so it can set properly.
Tips for Perfect Banana Bread
Use very ripe bananas with plenty of brown spots for the best flavor and natural sweetness.
Be careful not to overmix the batter, as this can make the loaf dense.
Allowing the bread to cool fully helps the structure set, making it easier to slice cleanly.
Store the banana bread in sealed container or tightly wrapped beeswax at room temperature, or slice and freeze for quick breakfasts and snacks later on.
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