Last updated on June 2nd, 2026 at 07:12 pm
There’s something about banana bread that feels like home. The smell of it baking fills the kitchen with warmth and comfort. Whether it’s the original recipe your mom made on rainy days or the one you’ve baked a hundred times to use up overripe bananas, banana bread is pure nostalgia in loaf form. This delicious banana bread recipe is simple, wholesome, and a perfect recipe to try if it’s your first time baking with fresh milled flour.
About the Recipe
Hi, I’m Amber, the homesteader and recipe developer behind Hollis Homestead. I mill my own grains, bake with fresh flour, and love helping others find confidence in their kitchens. Every recipe I share is tested in my busy one-acre homestead kitchen where real food meets real life. This moist banana bread is one of my favorite recipes because it turns simple ingredients into something rich, flavorful, and nourishing.
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Getting Started with Fresh Milled Flour
If you’re new to home milling, my guide on Getting Started with Fresh Milled Flour is a great way to begin. It covers everything from choosing your grain mill to selecting wheat berries for baking. I use soft white wheat flour for this recipe because it gives a tender crumb and mild, nutty flavor that’s ideal for quick bread recipes like banana bread or muffins.
More Fresh Milled Flour Recipes
If you love baking with fresh-milled flour, having a few go-to recipes makes it so much easier. Add this fresh milled flour sandwich bread and these fresh-milled flour lemon poppy seed muffins to your weekly rotation.
Equipment You’ll Need:
Grain mill (for milling wheat berries)
Large mixing bowl
Medium mixing bowl
Stoneware bread pan or glass pan
Whisk or wooden spoon
Measuring cups and spoons
Rubber spatula
Wire rack
Ingredients:
Freshly milled soft white wheat flour
Baking powder
Baking soda
Salt
Teaspoon cinnamon
Extra-virgin olive oil or avocado oil
Honey
Unsweetened applesauce (optional)
Vanilla extract
Egg
Overripe bananas with brown spots
Instruction
- Preheat the oven to 350°F and lightly grease your prepared loaf pan.
- Mill your wheat berries into fresh flour using soft white wheat for the best texture and flavor.
- In a large mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the wet ingredients: olive oil, honey, vanilla extract, egg, applesauce if using, and mash bananas until smooth.
- Add the wet ingredients to the dry ingredients and stir just until combined. Avoid overmixing to keep your banana bread light and tender.
- Fold in chocolate chips, chopped nuts, or sunflower seeds if desired.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, store the bread in an airtight container or beeswax bread bag for longer storage or freeze slices in a freezer-safe bag for later.
Related Recipes
Easy Fresh Milled Flour Sandwich Bread
Soft Fresh Milled Flour Tortillas
Homemade Waffles & Pancakes with Fresh Milled Flour
Resources for Baking with Fresh Milled Flour
If you’re using a grain mill for the first time, you’ll quickly see the health benefits of baking with your own flour. Freshly milled flour retains all the nutrients and natural oils that are lost in store-bought flour. Soft white wheat flour makes an easy banana bread that’s lighter than recipes made with whole wheat flour or hard white wheat. For more variety of grains, you can also try spelt flour or ancient grains for their own unique flavor and texture. If you prefer a sweeter loaf, you can experiment with brown sugar, coconut sugar, or even a touch of melted butter for a richer taste.
Variations
- Sweeter Loaf: Sprinkle brown sugar or coconut sugar on top before baking for a light, crunchy topping.
- Chocolate Chip Banana Bread: Fold in chocolate chips for a dessert-style version that pairs perfectly with coffee.
- Nutty Version: Add chopped nuts or sunflower seeds for extra texture, crunch, and protein.
- Rich Flavor: Substitute olive oil with melted butter for a deeper, more traditional taste.
- Different Grains: Try spelt flour, hard white wheat, or a mix of ancient grains for their own unique flavor and health benefits.
- Mini Loaves: Divide the batter into smaller pans to make mini loaves for gifting or easy freezing.
- Banana Muffins: Turn this recipe into muffins by reducing the bake time to about 20 minutes for a quick grab-and-go snack.
- Toppings: Chopped nuts or sunflower seeds, or chocolate chips.
Common Questions
Can I use all-purpose flour or white flour instead?
Yes, but you’ll lose some of the rich flavor and nutrients that come with using whole-grain, freshly milled flour. Freshly milled flour gives the best banana bread recipe a depth of taste that store-bought flour can’t match.
What if I don’t have a grain mill?
You can use high-quality whole wheat flour, but milling your own grains gives you fresher results. Some have success with the Vitamix Dry Grains Container.
Can I make mini loaves or a double batch?
Yes, divide the batter into smaller pans for mini loaves and adjust the baking time to about 25 minutes. For a double batch, use two 8-inch loaf pans or one large bread pan.
Can I add chocolate chips or brown sugar for sweetness?
Absolutely. Add-ins like chocolate chips, coconut sugar, or a crunchy topping make this banana bread a family favorite.
How do I store leftover bread?
Keep it in an airtight container at room temperature for up to three days or in the fridge for longer storage. It also freezes well in a freezer-safe bag.
This easy banana bread is one of the best recipes to start with if you’re new to baking with fresh milled flour. It’s a family favorite on our homestead, with the sweetness of ripe bananas and a rich flavor from whole grain flour. The simple ingredients come together quickly, making it a great way to use up overripe bananas. Next time you mill your own flour, save a cup for this quick and wholesome treat.
Classic Banana Bread Recipe With Fresh Milled Flour
Ingredients
- 335 g. soft white wheat
- 2 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tsp. ground cinnamon
- ¼ cup EVOO
- ½ cup honey
- ⅓ cup applesauce optional
- 1 tsp. vanilla extract
- 1 egg
- 3 medium over-ripe bananas or 2 large
- ½ cup chopped nuts optional
Instructions
- Preheat the oven to 350°
- Mill wheat berries
- In a large mixing bowl, combine the dry ingredients: flour, baking powder, baking soda, salt & cinnamon.
- In another bowl, combine oil, honey, vanilla, egg, apple sauce & mashed bananas. Stir until combined.
- Add the wet ingredients all at once to the dry ingredients, stir until combined, but don’t overmix. Fold in any nuts if using.
- Pour batter into a greased loaf pan.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let cool for 10 minutes before removing to a wire rack to cool completely.
Sage says
can I substitute applesauce for buttermilk?
Amber says
You can substitute buttermilk for the applesauce, but it will change the texture a bit. Applesauce adds moisture and a little natural sweetness, while buttermilk is thinner and slightly tangy. If you use buttermilk, the batter will be looser, and the bread may be a little less sweet. It should still bake up well, but you may want to reduce it slightly so the batter isn’t too thin.