Banana Bread with Fresh Milled Flour

I know what you’re thinking, does the internet really need another banana bread recipe? When it’s this Banana Bread with Fresh Milled Flour, the answer is yes, ABSOLUTELY!

Banana bread is the ultimate comfort food. It reminds me of my childhood and makes me nostalgic in all the best ways. I based this recipe on my mom’s banana bread, with a few adjustments. As always, I used fresh milled flour and there is the tasty addition of chocolate chips and pecans. The whole house smelled so good while this was baking. As soon as it was cool enough, I cut off a big piece, slathered on butter and savored every single bite.

Tips:

Bananas: Make sure your bananas are extra ripe, with a lot of brown spots.

Butter: Use unsalted butter at room temperature, which allows the butter and brown sugar to cream together correctly.

Sour cream and eggs: Use at room temperature.

Wheat Berries: I use spelt and soft white wheat berries in this recipe. I haven’t tested it with other wheat berries.

Pecans: Toasting the pecans is optional, but it does make for super delicious nuts.

• How to toast: Preheat the oven to 350 degrees. Place the chopped pecans on a metal baking sheet.  Bake for 10ish minutes until golden brown. Be sure to watch them closely so they don’t burn.

Easy Steps and tips:

• Preheat the oven to 350 degrees and grease 2- 8×4 inch metal loaf pans by lightly spraying them with cooking spray. I use these pans because they are the perfect size to make two loaves. It’s perfectly fine to use larger pans, but the loaves will not be as tall.

• Start by milling the wheat berries into a medium bowl, then whisk in the baking soda, cinnamon and fine sea salt (this sea salt is my favorite), set aside.

• Add the butter and brown sugar to the bowl of a stand mixer, fitted with a paddle attachment, and mix on medium 3-4 minutes until the mixture is lighter and fluffy.

• Then add the eggs, one at a time, and beat 30 seconds to combine. Next, add the mashed bananas, sour cream and vanilla, mix well.

• Add half the flour mixture, mixing on the lowest setting, then add the milk, mix a few seconds and then mix in the rest of the flour until almost no dry flour remains. Add in mini chocolate chips and pecans, briefly mix. This may require a quick stir by hand to evenly distribute the chocolate chips and pecans.

• Evenly distribute the batter in the prepared pans. Bake 45-50 minutes until a toothpick inserted in the center comes out clean.

Print Pin

Banana Bread with Fresh Milled Flour

This banana bread is extremely moist, has great banana flavor and is made even better with the addition of chocolate chips and pecans.

Course Breakfast

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Author Laura M.

Ingredients

• 1 cup spelt 125 grams
• 1 cup soft white wheat berries 156 grams
• 1 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon fine sea salt
• 1/2 cup butter softened to room temperature
• 1 cup brown sugar 220 grams
• 2 large eggs room temperature
• 3 very ripe bananas mashed well, 355 grams
• 1/4 cup sour cream room temperature, 60 grams
• 1 1/2 teaspoons vanilla extract
• 1/4 cup milk 60 grams, room temperature
• 1/2 cup toasted pecans optional
• 1/2 cup mini chocolate chips optional

Instructions

• Preheat oven to 350 degrees. Grease 2- 8×4 inch loaf pans, by spraying with cooking spray, set aside.
• Mill wheat berries into a medium bowl. Add the baking soda, cinnamon and salt, whisk together, set aside.
• In the bowl of stand mixer, fitted with a paddle attachment, cream together butter and brown sugar on medium speed for 3-4 minutes, until lighter and fluffy. Beat in eggs, one at a time until well combine, 30 seconds, then add mashed bananas, sour cream and vanilla and mix for 30 seconds, until everything is well combined.
• Add half of the flour mixture and mix on low just until almost mixed in, then the add the milk and continue to mix a few seconds, then mix in the remaining flour, until almost all of the dry flour is mixed in. Then add in the mini chocolate chips and nuts and mix on low just until incorporated. You may need to give the batter a couple quick stir by hand to make sure the chocolate chips and pecans are evenly distributed.
• Pour the batter into the prepared pans and bake for 40-50 minutes until toothpick comes out clean. Let cool in pans for 10 minutes. Run a knife around the edges and transfer loaves to a cooling rack. Enjoy!