Whole Grain Banana Bread with Fresh-Milled Flour
Last Updated on January 22, 2026 by Stephanie Gilpin
This fresh-milled flour banana bread is everything banana bread should be — tender, moist, warmly spiced, and deeply flavorful from the natural sweetness of freshly milled wheat.
If you already bake with fresh-milled flour, you know the magic: better texture, better flavor, and a loaf that somehow tastes like it was always meant to be made this way.
This recipe is similar to my Sourdough Banana Bread, just without the discard. Because fresh-milled flour naturally absorbs a little more moisture, you get the exact same perfect crumb without needing to adjust the liquids!
It’s delicious served warm with a pat of butter, makes for an easy breakfast, and stays wonderfully soft for days — the ultimate from-scratch staple for a busy kitchen.
Why You’ll Love This Whole Grain Banana Bread
- Uses 100% fresh-milled flour — soft white wheat for a tender crumb, or hard white for a rustic one
- One bowl + one whisk
- Moist, soft, and never gummy
- Naturally sweet from ripe bananas
- Perfect for snacks, breakfast, or freezing
- Highly customizable- add walnuts, pecans, chocolate chips, etc. Whatever your family likes!
If you’re new to grinding your own wheat, this recipe is a great first fresh milled flour recipe. You can learn more about baking with fresh milled flour here.
Ingredients
Dry Ingredients
- 2 cups fresh-milled soft white wheat flour (mill 1 1/3 cups wheat berries)
You can also use hard white if you want a slightly heartier crumb. - 1 tsp baking soda
- ½ tsp salt
- 1 heaping tsp cinnamon
- ¾ cup chopped pecans, optional — save some for topping
Wet Ingredients
- ¾ cup brown sugar, packed
- ½ cup salted butter, melted
- 2 large eggs
- 4 overripe bananas, mashed (about 1 ½–1 ¾ cups)
- 1 tsp vanilla extract
How to Make Fresh-Milled Flour Banana Bread
1. Preheat the oven
Preheat to 350°F. Grease a standard loaf pan (9×5) or line with parchment for easy removal.
2. Mix the dry ingredients
In a medium bowl, whisk together:
- fresh-milled flour
- baking soda
- salt
- cinnamon
- pecans (if using)
Save a handful of pecans for topping.
3. Mix the wet ingredients
In a large bowl, combine:
- brown sugar
- melted butter
- eggs
- mashed bananas
- vanilla
Whisk until combined.
4. Combine & mix gently
Add the dry mixture into the wet and stir just until no dry flour remains.
Fresh-milled flour absorbs liquid differently, so gentle mixing keeps the crumb soft.
5. Bake
Pour batter into the prepared loaf pan. Sprinkle extra pecans on top if desired.
Bake 65–75 minutes, or until a toothpick inserted into the center comes out clean.
If the top browns quickly, tent with foil during the last 10–15 minutes.
6. Cool
Cool in the pan for 10–15 minutes, then transfer to a rack to cool completely.
This helps the crumb set and prevents the center from sinking.
Printable Recipe Card:
Fresh-Milled Flour Banana Bread
Ingredients
Dry Ingredients
- 2 cups fresh-milled soft white wheat flour (or hard white for a heartier crumb)
- 1 tsp baking soda
- ½ tsp salt
- 1 heaping tsp cinnamon
- ¾ cup chopped pecans optional — save some for topping
Wet Ingredients
- ¾ cup brown sugar packed
- ½ cup salted butter melted
- 2 large eggs
- 4 overripe bananas mashed (about 1½–1¾ cups)
- 1 tsp vanilla extract
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (177°C). Grease a standard 9×5 loaf pan or line with parchment paper.
Mix the Dry Ingredients:
- In a medium bowl, whisk together the fresh-milled flour, baking soda, salt, cinnamon, and chopped pecans (if using).
- Set aside a small handful of pecans for topping the loaf.
Mix the Wet Ingredients:
- In a large bowl, whisk together the brown sugar, melted butter, eggs, mashed bananas, and vanilla extract until well combined.
Combine & Mix Gently:
- Add the dry ingredients into the wet ingredients. Stir gently just until no dry flour remains.
- Fresh-milled flour absorbs liquid quickly, so avoid over-mixing for the softest crumb.
Bake:
- Pour the batter into the prepared loaf pan and sprinkle the reserved pecans on top.
- Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean.
- If the top browns too quickly, tent loosely with foil during the last 10–15 minutes.
Cool:
- Let the banana bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- This helps the loaf set properly and prevents the center from sinking.
Notes
- Soft white wheat gives the most tender crumb. Hard white wheat creates a slightly heartier loaf.
- Fresh-milled flour naturally absorbs more liquid than all-purpose flour, so gentle mixing keeps the texture soft.
- Banana bread tastes even better on day two once the flavors have fully melded.
Fresh-Milled Flour Baking Notes
Fresh-milled flour behaves differently than store-bought flour—in the best way. Checkout my full guide to baking with fresh milled flour to learn more.
Soft White Wheat
- Mild flavor
- Tender, cake-like crumb
- Perfect for quick breads, muffins, cakes, and biscuits
Hard White Wheat
- Slightly sturdier structure
- Richer wheat flavor
- Great for sandwich breads, dinner rolls, cinnamon rolls, and more
Because freshly milled flour is naturally more absorbent, the recipe works perfectly without the sourdough discard normally in my original sourdough banana bread.
Ways to Serve
- Warm with salted butter (highly recommended)
- Sliced thick for breakfast and served with yogurt and honey
- Cooled completely and frozen for make-ahead snacks
More Fresh-Milled Flour Recipes
- Fresh-Milled Flour Blueberry Muffins
- Double Chocolate Fresh-Milled Muffins
- Whole Grain Cinnamon Rolls with Cream Cheese Frosting
- Fresh-Milled Flour Baking Guide
FAQ
Can I use store-bought whole wheat flour instead of fresh-milled?
Yes, but the texture will be denser. Fresh-milled flour is lighter, sweeter, and retains oils (and the nutrition) that store-bought whole wheat flour loses.
What grain is best for banana bread?
Soft white wheat gives the most tender crumb, while hard white wheat makes a heartier but still soft loaf.
Can I freeze this banana bread?
Absolutely. Wrap slices individually and freeze up to 3 months.
Why does fresh-milled flour make better banana bread?
Because it hasn’t oxidized. The natural wheat oils, enzymes, and flavor compounds create a softer loaf and deeper banana-wheat flavor. Better nutrition = better taste!
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