This banana bread made with fresh milled flour is moist, flavorful, and perfectly sweet. You certainly won’t miss banana bread made with store bought flour!

I love banana bread, and healthy banana bread is even better! Especially when you can’t tell that the banana bread is more healthy than usual. Truly, banana bread made with fresh milled wheat tastes amazing, and you will probably end up making banana bread from fresh milled wheat far more often than you make it from store bought flour!
Making banana bread with fresh milled flour is so easy and so delicious. Just mill some

Banana nut bread
This banana bread can be made with or without nuts, depending on your preference. The main difference is that you may need to add 5-10 minutes to your baking time to ensure the bread bakes through properly.
You may just need to check on the bread occasionally to make sure it’s perfectly baked. You want to be able to insert a toothpick into the center of the bread and have it come out clean, or with a few moist crumbs. I usually end up covering the bread with a piece of foil to keep the top from over browning before it is baked through.

What type of fresh milled flour should I use for banana bread?
Soft white wheat is an excellent choice for banana bread. It has a lower protein content and acts similarly to a whole wheat pastry flour, which is ideal for things like cakes, cookies, muffins, and quick breads. It doesn’t very different from banana bread made with store bought all purpose flour, and the nutritional value is far superior.
You can also try using fresh milled spelt or einkorn in this recipe, because those two grains are also excellent for quick breads.

Tips for making banana bread with fresh milled flour
First, Make sure your flour is milled very fine. You want the texture of your freshly milled flour to be just as fine and soft as the texture of store bought all purpose flour. This will keep your banana bread from having a cornbread like texture, and will instead produce a light, fluffy, moist loaf of banana bread.
Second, Weigh fresh milled flour instead of using a measuring cup. I do include standard measurements for this recipe, but if you really want to make sure that your banana bread turns out, I would highly recommend using a kitchen scale and weighing your flour to ensure that you have the proper amount!
Third, Make sure that your bananas are very very ripe! This goes for any banana bread, but if you want a sweet, moist banana bread, you’ll want your bananas to be very ripe. If the bananas you have are not extremely ripe, I would recommend ripening them further on a baking sheet in the oven at a very low temperature for 15-30 minutes before using them in the banana bread.

Can banana bread be frozen?
Yes! Banana bread freezes very well. My main suggestion would be to slice your banana bread before you freeze it. That way you can reach in and grab a slice or two of banana bread whenever you want some, rather than having to thaw the whole loaf in order to slice it.
Allow your banana bread to cool completely before freezing. Once your banana bread has cooled, remove it from the pan, slice it, and put it in a ziplock freezer bag or wrap the banana bread in plastic wrap and foil before freezing.

Banana bread made with 3 bananas
This banana bread recipe is made with three medium or large ripe bananas. If you happen to have four bananas, I wouldn’t be afraid to add all four! If you only have two bananas, I would recommend doing 1/2 cup sugar instead of 1/3 cup, and increasing the oil to 1/2 cup as well. Otherwise, follow the recipe as written.

Ingredients
3 Ripe Bananas
2 1/2 Cup Fresh Milled Flour (260g)
1/2 Cup Milk (118ml)
1/3 Cup Oil (78ml)
2 Large Eggs
1/3 Cup Sugar* (67g)
1 tsp Baking Soda (5g)
1/2 tsp Salt (3g)
How to make banana bread with fresh milled flour
Preheat your oven to 325 degrees, and grease a loaf pan with butter or cooking spray.
Put your bananas in a large mixing bowl and mash them with a fork. Next, add the oil, sugar, eggs, and milk and stir until very well combined.
In a separate mixing bowl, combine the flour, baking soda, and salt. Whisk until well combined.
Pour the dry mixture into the wet mixture, and whisk together just until no dry pockets remain.
Pour the batter into your greased loaf pan, and bake at 325 degrees for 50 minutes to 1 hour. Drape the top of your loaf with foil after 30 minutes of baking to keep it from over-browning on top.
Notes
*If you prefer a sweeter banana bread, increase the sugar to 1/2 cup.
Allow to cool completely before covering and storing in the refrigerator. Banana bread will last 4-5 days in the refrigerator, or at least 3 months in the freezer.
Banana Bread made with Fresh Milled Flour

This banana bread made with fresh milled flour is moist, flavorful, and perfectly sweet. You certainly won't miss banana bread made with store bought flour!
Ingredients
- 3 Ripe Bananas
- 2 1/2 Cup Fresh Milled Flour (260g)
- 1/2 Cup Milk (118ml)
- 1/3 Cup Oil (78ml)
- 2 Large Eggs
- 1/3 Cup Sugar* (67g)
- 1 tsp Baking Soda (5g)
- 1/2 tsp Salt (3g)
Instructions
Preheat your oven to 325 degrees, and grease a loaf pan with butter or cooking spray.
Put your bananas in a large mixing bowl and mash them with a fork. Next, add the oil, sugar, eggs, and milk and stir until very well combined.
In a separate mixing bowl, combine the flour, baking soda, and salt. Whisk until well combined.
Pour the dry mixture into the wet mixture, and whisk together just until no dry pockets remain.
Pour the batter into your greased loaf pan, and bake at 325 degrees for 50 minutes to 1 hour. Drape the top of your loaf with foil after 30 minutes of baking to keep it from over-browning on top.
Notes
*If you prefer a sweeter banana bread, increase the sugar to 1/2 cup.
Allow to cool completely before covering and storing in the refrigerator. Banana bread will last 4-5 days in the refrigerator, or at least 3 months in the freezer.
Nutrition Information:
Yield:
12Serving Size:
1 slice (1/12th loaf)Amount Per Serving: Calories: 224Total Fat: 8.1gSaturated Fat: 1.3gCholesterol: 32mgSodium: 217mgCarbohydrates: 34gFiber: 4gSugar: 10.3gProtein: 5.6g
Nutrition information isn't always accurate

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