Fresh-Milled Flour Banana Bread
This soft, moist banana bread is made with 100% fresh-milled flour for incredible flavor and texture. Perfect for breakfast, snacks, or using up overripe bananas.
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 9x5 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.