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.
0 Using a grain mill, grind the soft white wheat berries to a fine flour.
2 In a medium-sized bowl, whisk together the fresh milled flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Set aside.
1 In a large bowl, whisk together the slightly cooled melted unsalted butter, granulated sugar, eggs, whole milk, and melted butter.
3 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.
6 Preheat oven to [wprm-temperature value="350" unit="F"]. Lightly grease or butter a bread pan and set aside.
4 Add the mashed bananas and fold until incorporated into the batter. Allow the batter to sit and rest an additional 15 minutes.
5 Pour batter into the bread pan and tap a few times on the counter top.
7 Bake for 60 to 70 minutes or until a toothpick test comes out with a few moist crumbs.
8 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.
