If you’re looking for the perfect recipe for the softest, most delicious, and moist banana bread you’ve ever tried, then look no further! This banana bread is made from my Grandma’s recipe, but I tweaked it for using fresh milled flour.
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Growing up, my fondest memories of going to visit my grandma were her baking. She always had something fresh in her kitchen. Her most common was homemade bread and strawberry jam. Then there was the banana bread. So moist and divinely delicious. Never in my life have I found a recipe to match my grandma’s.
While other banana bread recipes are good, they are usually more dry. I believe the 2 things that make this recipe stand out are:
Evaporated Milk: It gives the batter extra moisture and helps create a light, fluffy texture.
Old, Ugly Bananas: Yes, the black, spotty ugly bananas are the absolute best for banana bread! They develop more sugar as they ripen adding extra sweetness and moisture to your bread. They don’t have to be as black as in the picture below, but you definitely want a lot of black on the peel. I’d say the last two are good enough.
What You’ll Need to Make Banana Bread Made With Fresh Milled Flour
Loaf Pan
Flour: I used fresh milled soft white wheat flour milled in my Komo Mio Mill.
Baking Powder
Baking Soda
Cinnamon
Salt
Eggs
Bananas
Sugar
Butter
Vanilla Extract
Evaporated Milk
Making Your Banana Bread
I use a Bosch Universal Plus Mixer. This could also be done in a KitchenAid or with a hand mixer.
- Preheat oven to 350°F
- Grease your loaf pan or line muffin pan with parchment paper cupcake liners.
- Combine flour, baking powder, baking soda, cinnamon, and salt. Whisk until combined.
- In a different large mixing bowl or stand mixer add mashed bananas, eggs, sugar, butter, evaporated milk and vanilla. Mix until combined.
- Add dry ingredients into the wet ingredients until combined. Don’t over mix.
- If using nuts fold them in.
- Pour batter into a greased loaf pan or if doing muffins use a small measuring cup to fill just above the half way mark in the parchment paper liners.
- If using streusel topping sprinkle it over your batter.
- Bake at 350°F for 55-60 minutes if using a 9 x 5 x 3 inch loaf pan. 40-45 minutes for a 7 1/2 x 3 1/2 x 2 inch loaf pan or about 20-25 minutes for muffins. Or until a wooden toothpick inserted near the center comes out clean.
- Cool in the pan on a wire rack for about 10 minutes. Carefully remove from the pan and let cool completely on a wire rack.
- Slice and enjoy! *It’s amazing with butter* Or my husband and kids enjoy breaking it up in a bowl with milk.
I have also included the info for a streusel topping:
Streusel Topping
- 1/4 cup brown sugar packed
- 3 tablespoons fresh milled soft white wheat flour
- 2 tablespoons butter cold
- 1/3 cup chopped walnuts *optional*
In a small bowl mix brown sugar and flour. Using a pastry blender, cut in the butter until you have a coarse crumb mixture. If using walnuts stir those in.
How Much Banana Bread Will This Make?
The recipe states that it makes a loaf, but it varies greatly depending on your loaf pan size. So feel free to mix it up and have more than one pan ready in case. I enjoy making mini loaves, regular loaves and muffins. I like to double or triple this recipe for sharing with family and friends. A double batch made what was in the picture below plus one more loaf not pictured.
How To Store Homemade Banana Bread
Make sure you cool it completely and then store it in an airtight container or ziploc bag at room temperature for up to 4 days.
You can also freeze it. Wrap in plastic wrap and place in a ziploc freezer bag and freeze up to 4 months.
I personally love it the most the next day. The top is so moist and scrumptious!
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You can add soft white wheat berries to your next Azure Standard Order or find them on Amazon.
Cupcake Parchment Paper Liners
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Banana Bread Made With Fresh Milled Flour
Ingredients
- 2 1/2 cups fresh milled soft white wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1 teaspoon salt
- 2 eggs
- 3 bananas
- 1 1/2 cups sugar
- 1/2 cup butter melted
- 1 teaspoon vanilla extract
- 1/3 cup evaporated milk
Optional Ingredients
- 1/4 cup chopped walnuts or other nut of choice
- 1 recipe streusel topping
Streusel Topping
- 1/4 cup brown sugar packed
- 3 tablespoons fresh milled soft white wheat flour
- 2 tablespoons butter cold
- 1/3 cup chopped walnuts optional
Instructions
For Banana Bread
- Preheat oven to 350°F
- Grease your loaf pan or line muffin pan with parchment paper cupcake liners.
- Combine flour, baking powder, baking soda, cinnamon, and salt. Whisk until combined.
- In a large mixing bowl or stand mixer add mashed bananas, eggs, sugar, butter, evaporated milk and vanilla. Mix until combined.
- In a separate bowl add dry ingredients into the wet ingredients until combined. Don't over mix.
- If using nuts fold them in.
- Pour batter into a greased loaf pan or if doing muffins use a small measuring cup to fill just above the half way mark in the parchment paper liners.
- If using streusel topping sprinkle it over your batter.
- Bake at 350°F for 55-60 minutes if using a 9 x 5 x 3 inch loaf pan.40-45 minutes for a 7 1/2 x 3 1/2 x 2 inch loaf pan or about 20-25 minutes for muffins. Or until a wooden toothpick inserted near the center comes out clean.
- Cool in the pan on a wire rack for about 10 minutes. Carefully remove from the pan and let cool completely on a wire rack.
- Slice and enjoy! *It's amazing with butter*
Streusel Topping
- In a small bowl mix brown sugar and flour. Using a pastry blender, cut in the butter until you have a course crumb mixture. If using walnuts stir in.
Notes
If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @freshmilledmama
For More Sweet Treats Made with Fresh Milled Flour Try:
ANGEL FOOD CAKE MADE WITH FRESH MILLED SOFT WHITE WHEAT FLOUR
