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fresh sliced banana bread on a cutting board

Fresh Milled Flour Banana Bread

Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes

Equipment

  • 1 Stand Mixer optional
  • Measuring cups & spoons
  • Potato Masher (if not using stand mixer)
  • Parchment Paper
  • Loaf Pan

Ingredients

  • 2 1/4 cup fresh milled flour (soft white berries)
  • 3 ripe bananas
  • 1 cup sourdough starter I used my fresh milled sourdough starter, but you can use regular if that's all you have.
  • 1/2 cup melted butter
  • 1/2 cup milk
  • 2 eggs
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

Instructions

  • Preheat oven to 350 degrees fahrenheit
  • Mill wheat berries. Typically 1/2 cup of wheat berries = 1 cup of flour. Mill more or less to get the amount needed.
  • Mix your dry ingredients together in a bowl and set aside.
  • Add bananas to stand mixer, and mix on low until fully mashed. (Or mash by hand using a potato masher.)
  • Add remaining wet ingredients and mix well.
  • Once wet ingredients are fully incorporated, add dry ingredients and mix on low speed until fully combined.
  • Allow batter to rest for 30 minutes to absorb the flour.
  • Line loaf pan with parchment paper and then pour the batter in.
  • Place in the oven and bake for 35-40 minutes.
  • When a toothpick comes out clean, and the center is no longer jiggly, remove from oven and allow to cool for 30 minutes before removing from pan and slicing.

Notes

It's important to let the batter absorb the flour, fresh milled flour behaves a little differently than regular flour.
You can store the banana bread in an airtight container on the counter for a few days, or up to a week in the fridge. It also freezes well.