Got a bunch of overripe bananas on the counter? Don’t toss them – they’re perfect for banana bread! This whole wheat banana bread uses freshly milled flour for a bread that’s both delicious and wholesome. It bakes up moist and tender, lightly sweet and full of banana flavor.
I’ve been making banana bread for years, and this fresh milled version is my favorite yet. I love knowing that I’m getting the benefits of whole grains without sacrificing any of the flavor or texture. Plus, it’s the perfect way to use up those spotty bananas that always seem to pile up!
I like to freeze overripe bananas to use whenever I need them. So I usually end up using frozen bananas in banana bread. Of course, if you have some ripe bananas on your counter, feel free to use those.
For another great way to use overripe bananas, check out my Fresh Milled Banana Nut Pancakes recipe.
And if you happen to have leftover banana bread after making this, try this Banana Bread French Toast for breakfast. I might just start making an extra loaf just for this!
Banana Bread (Fresh Milled Flour)
If you love banana bread, this is for you! It’s moist, flavorful and completely satisfying. The fresh milled whole wheat flour adds an extra dimension to this bread, without being heavy or dense. Best of all, you get a treat that is not only delicious but genuinely nourishing.
If you’re new to the idea of home milling, read more about why I love using fresh milled flour. There are so many reasons why I started milling at home and I love to incorporate freshly ground flour in my baking whenever possible. If you’ve recently started milling, I have some tips about getting started with home milling that you might find helpful.
Don’t have a home mill? No problem – you can use store-bought flour instead. See recipe notes for details.
Tips for Success
- For best results, have all your ingredients at room temperature. It really does make a difference!
- Don’t skip the resting time before baking – fresh milled flour needs time to hydrate.
- Make sure bananas are very ripe – lots of brown spots are perfect! (Ignore the yellow bananas in the ingredient picture – I didn’t have any fresh ripe bananas, but did have plenty of frozen ones!)
Ingredients
Key Ingredients
Flour: I used a 50/50 blend of hard and soft white wheat for this one – 100% unsifted and freshly milled.
Oil: Use a mild-flavored oil such as vegetable or avocado oil.
Sugar: Regular granulated sugar is perfect. Using 3/4 cup as written, the bread is lightly sweet. If you prefer a sweeter bread, feel free to increase the sugar to one cup.
If you want to reduce the refined sugar content, feel free to sub part of the sugar with your favorite alternative sweetener – whether that’s sugar-free options like erythritol or allulose, or natural alternatives like coconut sugar.
I’ve tested this with a mixture of erythritol, allulose and a bit of regular sugar. It works beautifully but does brown much more than when using only regular sugar. It doesn’t affect the taste, but it’s just something to be aware of.
Eggs: Large eggs at room temperature. If you forget to set them out, put eggs in a cup with warm water while you get the rest of the ingredients ready.
Sour Cream: I use full-fat sour cream at room temperature. If you forget to set it out, just microwave it in 10 second intervals, stirring in between, until it’s no longer chilly. This usually takes about 20 seconds.
Bananas: You’ll need about 2 large OR 3 medium bananas (about 1 ½ cups mashed). The more brown and spotty, the better. If you have a bit more or less than the amount called for, that’s totally fine.
I typically use frozen bananas since I usually have a few in the freezer. To prep ahead, peel bananas once they’re spotted all over and cut in half. Arrange on a plate or baking sheet and freeze until solid, then bag and keep in the freezer until needed.
When ready to use, place the banana pieces in a microwave-safe bowl and microwave in 20-30 second intervals until soft, then mash with a fork. Don’t try to get them perfectly smooth; a few chunks are totally fine.
Nuts: These are completely optional. You can omit for a nut-free banana bread or use walnuts or pecans for banana nut bread.
Other Ingredients: You will also need other pantry ingredients including vanilla extract, baking soda, and salt.
Instructions
Step 1 – Whisk dry ingredients and set aside.
Step 2 – Whisk oil, eggs, sugar, sour cream and vanilla.
Step 3 – Add mashed bananas.
Step 4 – Mix in until well combined. Batter will be lumpy.
Step 5 – Mix in flour and then add nuts (if using).
Step 6 – Stir in just until combined.
Step 7 – Pour into greased 9×5 pan. Allow to rest for 15 minutes before baking at 350°F for 55-60 minutes or until toothpick inserted in center comes out clean.
Step 8 – Remove from oven and allow to cool for 10-15 minutes before removing from pan. Allow to cool completely before slicing.
FAQs
Can I use store-bought flour?
Yes, of course! Feel free to use all-purpose flour in the same amount.
If you want to make this whole wheat, use a 50/50 blend of white whole wheat flour, such as King Arthur Golden Wheat, and all-purpose.
How long does banana bread last?
Store covered at room temperature for 3-4 days. For longer storage, store in fridge for up to a week.
Can you freeze banana bread?
Absolutely! Banana bread freezes beautifully. You can freeze a whole loaf or individual slices, just wrap tightly in plastic wrap first. When you’re ready to enjoy it, defrost in the fridge and bring it to room temperature before serving or microwave for 5-10 seconds per slice.
For best quality, use within 3 months.
Other Recipes You Might Enjoy:
Fresh Milled Banana Bread
Equipment
Ingredients
- 2 cups (240g) fresh milled flour (I used 50/50 hard and soft white wheat)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup oil
- 3/4 cup granulated sugar
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream room temperature
- 1 ½ cups mashed bananas about 3 medium bananas
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Grease a 9×5 inch loaf pan. Set aside.
- In small bowl, whisk the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, whisk oil, sugar, eggs, sour cream, and vanilla. Add mashed bananas and mix well.
- Add the flour mixture to wet ingredients, and mix until just combined. Stir in nuts (if using).
- Spread in prepared pan. Allow batter to rest for about 15 minutes while the oven preheats.
- Bake at 350 degrees F for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or only slightly moist, with no wet batter. If top is browning too fast, cover loosely with foil. Cool loaf in the pan for 10-15 minutes before removing to a wire rack to cool completely.
Notes
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