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.
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- 8x4 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!