Caramelized edges, a dense, moist crumb, velvety melt-in-your-mouth goodness, that’s what this fresh milled banana bread is all about!
Jump to RecipeWhy You’re Sure to Love this Recipe
Everyday you walk by those overripe, wrinkled brown bananas slumped on the counter and you subconsciously think,”Oh yeah, I should do something with those.” Everyone else turns their nose up and wonders why they haven’t made it to the compost pile yet.
Well, I’m here to inform you that those unappetizing fruits are a prime ingredient that is more than ready to shine! This recipe is the solution to all of your brown bananas. In fact, once you treat your family to this Velvety Fresh Milled Banana Bread, future bananas may even not ripen fast enough!
This is one of my go to recipes because it uses basic ingredients that I always have on hand. It’s easy and quick to make, and delivers the same delicious results every time. I’m confident that it will do the same for you!
Ingredients for Velvety Fresh Milled Banana Bread
At least 3 overripe bananas– I’ve used bananas that were almost black, and it was still good! As long as they aren’t rotten it will be fine. If you have only two bananas, don’t worry, because you can just add some applesauce to make up for the remainder, and you’ll never know the difference!
Brown sugar– This is an ingredient that I make myself by adding 2 tablespoons of blackstrap molasses to a cup of cane sugar. Brown sugar is what gives this recipe such caramel-y goodness.
Vanilla Extract– Quality vanilla is very important to me. I source this Mexican brand, and love the insane flavor it adds!
Eggs
Fresh Milled Soft Wheat Flour– I used einkorn for this recipe, but you can use any kind of soft wheat you wish! Soft wheat has a lower gluten content and creates lovely light products. Azure Standard and Ancient Grains are two places that I source high quality grains from. If you want to learn more about why I use Fresh Milled flour, click here.
Baking Soda
Salt
Milk
Oil– I use avocado oil, but any neutral flavored oil will be fine.
Tools You’ll Need
Flour Mill- I use the Komo Classic stone mill and absolutely love it, but there are many other awesome mills available as well.
Digital Scales– Weighing your flour is not the answer to everything, but it does make a huge difference! When I learned to weigh my fresh milled flour, it increased the quality and consistency of the recipes I made.
Parchment paper- Lining the pans with parchment paper makes for much easier removal.
One 9″x5″ loaf pan, or 3 mini loaf pans. Often I make this recipe as muffin, then you’ll need a muffin tin.
Fresh Milled Velvety Banana Bread
3
Mini Loaves15
minutes40
minutesIngredients
1 1/2 cups mashed bananas (approx. 3 bananas)
1 1/4 cups brown sugar
1 1/2 teaspoons vanilla extract
2 eggs
300 grams (2 1/2 cups) fresh milled soft wheat flour
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1/2 oil
Directions
- Preheat oven to 350º F.
- Take one 9″x5″ loaf pan or 3 mini loaf pans and line with parchment paper.
- Cream bananas, sugar, and vanilla extract together with a whisk or fork. Some small banana lumps are okay.
- Add the eggs and whisk together until fully incorporated.
- Mix the dry ingredients together separately, then gently fold them into the batter.
- Lastly, add the milk and oil. Mix just until combined. Do not over mix.
- Pour batter into prepare pan(s).
- Bake the 9″x5″ pan for an hour, or the mini loaf pans for 40 minutes, until a toothpick inserted comes out clean.
Notes
- If you don’t have quite enough bananas, substitute the rest with applesauce. You’ll never taste the difference!
- I often make this recipe as muffins. Do everything the same, except place liners in a muffin tin and fill them with the batter. Bake for 20-23 minutes.
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