Fresh Milled Banana Bread
Serves 12
15 mins prep
60 mins cook
30 mins REST TIME
105 mins total
This Fresh Milled Banana Bread is everything you want banana bread to be, but with that distinct fresh milled flavor (and a pinch of nutmeg). It's an easy, one bowl recipe you'll be making over and over again.
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Using a grain mill, grind the soft white wheat berries to a fine flour.
In a medium-sized bowl, whisk together the fresh milled flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
In a large bowl, whisk together the slightly cooled melted unsalted butter, granulated sugar, eggs, whole milk, and melted butter.
Add the dry ingredients and fold until almost all of the flour is absorbed. Allow the batter to sit and rest for 15 minutes.
ELIZABETH'S NOTE: Don't skip the rest time. It is important because it allows the bran and germ to absorb moisture which will improve the flavor and structure of this bread.
Preheat oven to [wprm-temperature value="350" unit="F"]. Lightly grease or butter a bread pan and set aside.
Add the mashed bananas and fold until incorporated into the batter. Allow the batter to sit and rest an additional 15 minutes.
Pour batter into the bread pan and tap a few times on the counter top.
Bake for 60 to 70 minutes or until a toothpick test comes out with a few moist crumbs.
Remove from the oven and allow it to cool 10 minutes before turning out onto a wire rack. Allow the Fresh Milled Banana Bread to cool completely before slicing and enjoying.
ELIZABETH'S NOTE: This bread tastes best the next day, so if you can, wait until then.
