Fresh Milled Banana Bread

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!

Course Bread, Breakfast, Dessert

Cuisine American

Keyword Fresh Milled Banana Bread, Fresh Milled Banana Bread Recipe, Homemade Fresh Milled Banana Bread, Whole Wheat Banana Bread

Prep Time 5

Cook Time 50

Total Time 55

Servings slices

Calories 190kcal

Cost $5

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

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!

Nutrition