Fresh Milled Banana Bread

About this recipe

Moist, deeply flavored banana bread made with 100% freshly milled wheat. Yields one 9x5 loaf (about 10 slices). Prep 15 min, bake 55–65 min, rest 15 min in pan plus 30 min on rack before slicing.

Ingredients

• freshly milled hard white wheat flour240 g (about 2 cups)
• baking soda5 g (1 tsp)
• baking powder2 g (1/2 tsp)
• fine sea salt3 g (1/2 tsp)
• ground cinnamon3 g (1 tsp)
• very ripe bananas, mashed360 g (about 3 large)
• brown sugar150 g (3/4 cup packed)
• large eggs2
• melted butter or neutral oil110 g (1/2 cup)
• plain yogurt or sour cream60 g (1/4 cup)
• vanilla extract5 g (1 tsp)
• chopped walnuts (optional)75 g (3/4 cup)

Instructions

1. 1

   Heat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment.

2. 2

   Mill the wheat on the finest setting. Whisk flour, baking soda, baking powder, salt, and cinnamon.

3. 3

   In a large bowl, mash bananas, then whisk in brown sugar, eggs, melted butter, yogurt, and vanilla until smooth.

4. 4

   Add the dry ingredients and fold gently with a spatula until just combined. Fold in walnuts if using.

5. 5

   Let the batter rest 10 minutes — this softens the bran for a more tender crumb.

6. 6

   Pour into the prepared pan and smooth the top.

7. 7

   Bake 55–65 minutes, tenting with foil at 35 minutes if browning too quickly. The loaf is done when a skewer comes out with a few moist crumbs and the internal temperature reads 200–205°F.

8. 8

   Cool 15 minutes in the pan, then lift out and cool at least 30 minutes on a rack before slicing. Store wrapped at room temperature 3 days, refrigerate up to 1 week, or freeze sliced up to 3 months.