Author: An easy one-bowl recipe for the best banana bread using fresh milled flour. Lightly sweetened with maple syrup, this soft loaf is perfect fresh, and can be frozen for up to a year! Make this recipe with einkorn flour or any wheat!
Though there are many recipes for all-purpose einkorn flour on my site, today I’m excited to share this freshly milled banana bread recipe with you! I’m using einkorn berries, but you can use whatever type of wheat you like to mill.
This recipe is extremely forgiving and has turned out perfectly in every test I’ve done! I even made a large batch on a rainy day, and the loaves were still gorgeous!
Fresh Milled Banana Bread
Once you have your flour milled, this recipe is a one-bowl recipe (my favorite kind!) and can be easily doubled or tripled!
If you’re like me, you may like to save your effort by increasing the recipe you’re making and then freezing the extras. This recipe is perfect for that type of thinking. The last time I made it, I tripled the recipe, sliced and froze the extra 2 loaves. Then we were able to enjoy them on our next several road trips, as an easy breakfast that didn’t leave dishes in the sink for when I got home!
Ingredients
This recipe is very similar to my classic einkorn banana bread recipe, which uses all-purpose flour, but there are a few changes. Let’s take a quick look at them now! The full printable recipe is available at the end of the post.
- Fresh Milled Flour – We like to use einkorn berries, but again, you can use any wheat berries that you prefer. Just note that the flour must be ground very finely, or it will not absorb liquid as intended. This will yield a delicious, but more cornbread-like loaf. I like to mill my flour and then run 4 cups at a time through my Vitamix blender for about 60 seconds.
- Bananas – You can use fresh or frozen bananas, but they do need to be ripe. Overripe is best, but as long as the bananas are soft, they will work just fine!
- Butter – We use salted butter, but you can use unsalted without any real change in the taste of the recipe. We keep salted butter on hand, but use what you have!
- Maple Syrup – Another big change from my classic banana bread, this recipe features a lower measurement of maple syrup instead of granulated sugar. We’ve made it this way for years, but I left the original recipe alone, since so many readers love it the way it is!
- Eggs – A single whole egg is called for per batch. However, you can also use 2 egg yolks or 1/4 cup of Greek yogurt in place of a single whole egg if needed.
- Vanilla – We like to use our homemade vanilla extract, but whatever your favorite brand is will be the perfect complement to the flavor of this banana bread!
- Baking Soda and Salt – While you can adjust the salt if you need to, the baking soda is what gives this bread its beautiful rise, so don’t skip it or try to substitute baking powder!
Instructions
The process for making this bread couldn’t be easier! If you want a more visual example, there is a video linked in the printable recipe box below. It is for the classic (all-purpose) banana bread, but it will give you a great idea of the general process.
- Mash – Peel bananas and place in a bowl. Blend bananas only until well mashed.
- Combine – Add flour first, then remaining ingredients. Mix until well combined.
- Rest – Let batter rest for 15 minutes before pouring into greased bread pans. The batter should show a spatula path, not return to an even surface when the batter is ready (see photo in post).
- Pour – Grease a pan (any type of loaf, muffin, or baking dish will work) and pour batter into the dish.
- Bake – Bake at 350° for 45-50 minutes (until you get a clean toothpick test). Allow to cool for at least 10 minutes before removing.
- Store – Enjoy this bread within 3 days at room temperature, up to 2 weeks if stored in the fridge, or within a year if frozen the day of baking!
Slather it with butter, or enjoy it plain! No matter how you enjoy it, this banana bread is a winner!
Other Fresh Milled Recipes
If you want to enjoy more of my favorite recipes using fresh milled flour, check these out next!
Fresh Milled Banana Bread
Ingredients
- 3 bananas overripe is better, but not crucial
- 1 2/3 cups fresh milled flour (200g) finely milled, we use einkorn
- 1/3 cup butter room temperature
- 1/3 cup maple syrup
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- Pinch of salt
Instructions
- Peel bananas and place in a bowl. Blend bananas only until well mashed.
- Add flour first, then remaining ingredients. Mix until well combined.
- Let batter rest for 15 minutes before pouring into greased bread pans. The batter should show a spatula path, not return to an even surface when the batter is ready (see photo in post).
- Grease a pan (any type of loaf, muffin, or baking dish will work) and pour batter into the dish.
- Bake at 350° for 45-50 minutes (until you get a clean toothpick test). Allow to cool for at least 10 minutes before removing.
Video
Notes
Nutrition
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I almost didn’t choose to try this recipe because I couldn’t see anyone else’s comments but nevertheless, I did and I LOVE it! After trying many other fmf banana bread recipes, this one is my favourite! I used Einkorn. I’m really glad I found it.
Whoo hoo! I’m so glad! <3 Thanks for leaving a comment, I think you are the first for this recipe!
My first time using Einkorn and it is delicious. Very simple to make.
Awesome to hear! Whoo hoo!!