Fresh Milled Banana Bread
This Fresh Milled Banana Bread is everything you want banana bread to be, but with that distinct fresh milled flavor (and a pinch of nutmeg). It's an easy, one bowl recipe you'll be making over and over again.
INGREDIENTS
- 3 large overripe bananas - mashed
- 3 cups fresh milled flour - soft white wheat berries
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ cup unsalted butter - melted and slightly cooled
- 1 ½ cups granulated sugar - or cane sugar
- 3 eggs - room temperature
- ⅓ cup whole milk - room temperature
- 2 teaspoons vanilla extract
INSTRUCTIONS
- Using a grain mill, grind the soft white wheat berries to a fine flour.
- In a medium-sized bowl, whisk together the fresh milled flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
- In a large bowl, whisk together the slightly cooled melted unsalted butter, granulated sugar, eggs, whole milk, and melted butter.
- Add the dry ingredients and fold until almost all of the flour is absorbed. Allow the batter to sit and rest for 15 minutes.ELIZABETH'S NOTE: Don't skip the rest time. It is important because it allows the bran and germ to absorb moisture which will improve the flavor and structure of this bread.
- Preheat oven to 350 °F. Lightly grease or butter a bread pan and set aside.
- Add the mashed bananas and fold until incorporated into the batter. Allow the batter to sit and rest an additional 15 minutes.
- Pour batter into the bread pan and tap a few times on the counter top.
- Bake for 60 to 70 minutes or until a toothpick test comes out with a few moist crumbs.
- Remove from the oven and allow it to cool 10 minutes before turning out onto a wire rack. Allow the Fresh Milled Banana Bread to cool completely before slicing and enjoying. ELIZABETH'S NOTE: This bread tastes best the next day, so if you can, wait until then.
RECIPE NOTES
- I have the Harvest Grain Mill from NutriMill and love it. It takes about 1 minute to mill the wheat berries for this recipe, and it does it so effortlessly.
- Throw in a 1/2 cup of extras like mini chocolate chips, nuts like pecans or walnuts, and even unsweetened shredded coconut.
- I do not recommend using frozen bananas because they have a little too much moisture and can ruin the structure of this banana bread.
- Do not swap the fresh milled flour for all-purpose. It will not turn out.
STORING INFORMATION
- Room temperature, wrapped in beeswax wrap or plastic wrap, for up to 4 days.
- Refrigerator, wrapped, for up to 7 days.
- Frozen whole or in slices, wrapped, for up to 3 months. Thaw at room temperature for a few hours.
HOW TO MAKE BANANA BREAD MUFFINS
- Make the batter as normal and scoop evenly into a standard muffin pan. Bake for 18 to 22 minutes, or until a toothpick test comes out clean.
- Quick tip, don't fill the cavities more than half full and use paper liners to prevent sticking.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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