Simple Fresh Milled Flour Sourdough Banana Bread Recipe

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Trying to switch your family over to fresh milled grains? This simple fresh milled flour sourdough banana bread is one of the first things I made for my family that they loved!Who can turn down a good banana bread? Fresh milled flour is easier to digest, and much more nutritious than regular flour.

Why Make Fresh Milled Flour Sourdough Banana Bread?

Fresh milled flour may sound like more work to some people, and not worth it. But let me tell you, it’s so worth the effort and learning curve. Regular white flour loses its nutrients and fiber during processing, turning it into an empty carbohydrate. Manufacturers strip conventional wheat berries down because once you grind them, they go rancid quickly. For the sake of modern convenience and profits, flour producers decided to come up with something that was more shelf stable.

While shelf stable flour is more convenient, it has no nutritional value, and it often causes complications for some people, including myself. In fact, many people who believe they’re “gluten-intolerant” struggle because manufacturers process all-purpose flour so heavily that the body has a much harder time breaking it down and digesting it.

So if you’re like me and have problems with eating gluten, you may just need to try fresh milled grains and notice the difference they make!

After learning all about conventional flours, I purchased a grain mill and started experimenting with milling my own flour. I picked mine up at a thrift store, but you can also get one of these new ones, they work great, and take up a lot less room than my vintage Magic Mill.

How to Make Fresh Milled Flour Banana Bread

Tools needed for making fresh milled flour Sourdough banana bread:

• Grain Mill: You can either use a hand powered grain mill, or get an electric one. Hand crank ones are more affordable if you are just getting started in milling your own grains!
• Stand Mixer: this is optional, you can mix this recipe by hand if you don’t have a mixer!
• Measuring cups & spoons: for measuring ingredients
• Loaf pan: for baking bread
• Parchment paper: I use these ones for everything, I cut them into smaller pieces for loaf pans!

Ingredients needed for fresh milled flour banana bread:

• Very Ripe Bananas: The more ripe, the better!
• White Sugar:
• Brown Sugar: I usually make my own brown sugar, but store-bought is fine too!
• Fresh Milled Flour: I used red wheat berries because that’s what I had on hand, but soft white berries would be great for this.
• Baking Powder:
• Baking Soda:
• Salt:
• Vanilla Extract: I make my own, but you can also use storebought!
• Melted Butter: You can substitute a dairy free butter alternative if you’d like.
• Milk: I use whole milk, but any milk will work! You can use dairy-free milk in this recipe.
• Eggs
• Sourdough Starter

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Step-by-Step Instructions for Making Fresh Milled Flour Banana Bread:

Step 1: Preheat your oven to 350 degrees Fahrenheit.
Step 2: Mill your flour. You will need 1.5 cups of flour, so this means you should need to mill 1/2 cup of berries for every cup of flour. So for this recipe, you should only need to mill 3/4 cup of berries. This could vary depending on your mill, so I’d suggest making sure you have a final total of 1.5 cups of freshly milled flour for your bread.
Step 3: Mix dry ingredients together in a bowl and set aside.
Step 4: Add the bananas to your stand mixer and mix on low until they mash completely. If not using a stand mixer, a potato masher works just fine.
Step 5: Add remaining wet ingredients to stand mixer and mix on low until everything mixes together well.
Step 6: Add dry ingredients and mix until fully incorporated. Now you will need to let the batter sit for 30 minutes so the flour can absorb the wet ingredients.
Step 7: While you wait for your batter to absorb, line your loaf pan with parchment paper.
Step 8: Once your batter has had time to absorb, you can put it in the pan and stick it in the oven. Bake until it sets up and a toothpick comes out clean, this usually takes about 35-40 minutes.
Step 9: Remove from the oven and allow it to cool for at least 30 minutes before removing it from the pan and slicing it. It will keep in an airtight container on the counter for a couple days, or in the fridge for up to a week.

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