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.
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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If you try this recipe and love it, I would love if you gave it 5 stars and leave a review below!
You can also Tag me on Instagram or Facebook @freshmilledmama and share a photo in my Facebook Group.
Banana Bread Made With Fresh Milled Flour
Ingredients
Method
- 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: 40 minutes if using a 8 1/2"x 4 1/2" cast iron pan.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. *Ovens and pans will vary, so watch yours for golden edges and check the center with a toothpick.Also note that if you want a taller loaf go ahead and fill your loaf pan about 2/3 of the way and use the remaining batter for muffins.
- 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*
- 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 and please leave a review below on the blog!
Baking with fresh milled flour comes with some challenges but this recipe was an instant hit with the family! I’m making it every other week and everyone wishes I would bake it more! I can’t wait to try more of your recipes!!
So glad to hear your family loved it! Thanks for the feedback!
Fantastic recipe that I’ve found the ingredients were very interchangeable
I’ve made this twice using spelt and using evaporated coconut milk and raw milk another time , I definitely will continue to use this recipe for now on and have written it down 🙂
Thank you for sharing your variations! So glad you enjoy it!
This was my first recipe using fresh milled flour. I made banana bread bites with it. My kids like those better than full muffins. Let’s just say the first batch was gone almost as soon as they cooled enough to eat. This is a keeper for future use. Thank you. Once I get approved to the Facebook group I’ll post a picture.
Wow! So glad you all enjoyed this! Banana bread bites sound delicious!
No other banana bread compares to this one. It’s different than any I’ve tried and I’m sticking with it.
I have to agree! Thanks!
Has anyone tried this with honey I stead of sugar?
I haven’t used honey before. I think you’d have to make an adjustment since you’d be adding in more liquid. Sorry I don’t have ratios for you.
This was such a delicious recipe and everyone loved it! I subbed half and half for the milk and sucanat for the sugar and it came out perfect. Thank you!
So glad to hear! Thanks for sharing your variations!
This recipe is great. I make it weekly for our farmers market and it always sells out, often before we can finish setting up our booth. It’s the best!
This makes my heart so happy! Thank you for sharing this feedback and also sharing fresh milled goodness with your community!
These were EXCEPTIONALLY delicious! I just got my Nutrimill this week and broke it in with this recipe. I subbed in 1/2 date sugar and used half & half instead of evaporated. Seriously one of the best muffins I’ve ever had!
Thanks for the feedback! I also appreciate you sharing your subbed ingredients for others to stumble across and know what different things will work!
The best! I use slightly less sugar and oat milk instead if evaporated milk. I get requests from friends constantly to make this!
Glad to hear! Thanks!
This is the best banana bread recipe I’ve ever made.
<3 <3 <3
This was my first trial in fresh milled flour and you knocked it out of the park with this recipe! I did add some cranberries and put the walnuts in the batter instead of the streusel, but other than that, followed the recipe. Thank you thank you! Breakfast breads will never bet the same again!
Woohoo! Thanks for the compliment! So glad you enjoyed it!
This recipe is a keeper!!!
The best we’ve ever had!
<3 <3 <3 Thank you!
Made this tonight and making it again this weekend. Was delicious! Made no substitutions. Made it with the streusel. Thanks for the recipe!
Glad you enjoyed it! <3
Swapped out the sugar for honey and it was so delicious. Light and fluffy.
<3 Sounds delicious!
Hi! I plan to make this recipe today. I’m curious as to why it calls for evaporated milk. Will regular milk work just as well? Thanks!
Oops! I just read through the article and you explained why evaporated milk is in the recipe. I just made 24 muffins using evaporated milk and everyone loved them!
Glad you enjoyed them! Sorry I didn’t see this sooner!
You can use regular milk. I just use evaporated since that was how my grandma always made it. 🙂
These muffins are incredible! I substituted white sugar for maple sugar and added chocolate chips! Sooo good!!
Yum!
Can I make the batter in advance and bake it several hours later?
You could, but I’d add the baking powder and soda when you’re ready to bake it.
THIS IS THE BEST RECIPE!! I have been trying to find a FMF banana mini muffin recipe that is as good as the all purpose flour recipe my husband and toddlers want weekly… well this recipe hands down tops them all!!😍🙌🏼
I followed this recipe almost exact, except I just used raw whole milk instead of evaporated milk. I also used a smaller amount of sugar (about 2/3 cup organic brown sugar & 1/3 cup cane sugar). I added mini chocolate chips. PERFECT! Filled exactly 2 mini muffin tins (48 muffins total). Baked for 10 minutes at 350. Best muffins ever! We might eat all 4 dozen in one day😂 THANK YOU, Fresh Milled Mama!
I’m so happy you found a keeper recipe for them! Thanks for the feedback and what you substituted.
This recipe was so delicious! I have been getting more into using fresh milled grains and am so excited about a recipe that worked so well. I only used a cup of sugar because that’s all I had a used spelt and about 50grams more. So delicious. I also added chocolate chips because my kids love that. Thank you so much for a delicious recipe!!
So glad to hear your family enjoyed it! <3
Great recipe! I got a little better lift with muffins that sat a little longer before going in the oven. It made 21 muffins for me. Loved the result
Glad you enjoyed them! <3
Made this today with maple sugar and it turned out amazing. Thank you.
That sounds delicious!
Hi! Just made this recipe and it tastes DELICIOUS! Only thing is my center wasn’t cooked through. Baked in a 5×9 loaf pan, at 350 for 60 minutes – the toothpick came out clean but when I went to transfer it, it split and I discovered the middle wasn’t done. My kids and I are eating around it 😂 but would love to know what I can do different next time!
It sounds like it needed to go a little longer.
The absolute softest homemade bread I’ve ever made. Huge hit with the kids and husband. This is my go-to from now on! Thank you!
These are WITHOUT COMPETITION the best banana bread muffins I’ve ever had. The texture is perfectly moist and flavor is sweet without being too much. Not to mention the recipe is easy enough that my 3 year old was the one that made it, with my instruction.
Question… mine seem a little grainy… am I not getting flour fine enough? Do you sift? Thank you, I love them but giving as gifts, not sure if they will like them or not!
That is definitely a flour issue. I mill mine at the finest setting.
Such a wonderful recipe! I just tried it and it’s sooo delicious too. I truly appreciate that some ingredients are in grams, specially the flour because I prefer consistency. I’ll try to convert the rest of cups and spoons to grams for my next time making this.
Can’t wait to try other recipes here
Thanks! So glad you enjoyed it!