Go Back
sliced banana bread made with fresh milled flour with butter
Fresh Milled Mama

Banana Bread Made With Fresh Milled Flour

4.97 from 27 votes
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 made with fresh milled flour is made from my Grandma's recipe, but I tweaked it for using fresh milled flour.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 2 loaves
Course: Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 300 grams fresh milled soft white wheat flour (approx 3 cups)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 3 eggs
  • 1 1/2 cups bananas, mashed (3-4 bananas)
  • 1 1/2 cups sugar
  • 1/2 cup butter melted
  • 2 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

Method
 

For Banana Bread
  1. Preheat oven to 350°F
  2. Grease your loaf pan or line muffin pan with parchment paper cupcake liners.
  3. Combine flour, baking powder, baking soda, cinnamon, and salt. Whisk until combined.
  4. In a large mixing bowl or stand mixer add mashed bananas, eggs, sugar, butter, evaporated milk and vanilla. Mix until combined.
  5. In a separate bowl add dry ingredients into the wet ingredients until combined. Don't over mix.
  6. If using nuts fold them in.
  7. 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.
  8. If using streusel topping sprinkle it over your batter.
  9. 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.
  10. 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.
  11. Slice and enjoy! *It's amazing with butter*
Streusel Topping
  1. 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

There are a variety of loaf pan sizes so make sure you watch your loaves as they bake and check the middles with a toothpick until it comes out clean to ensure they are done.