Description
This cozy banana bread is made with fresh‑milled soft white wheat, ripe bananas, and simple pantry staples for a loaf that’s unbelievably soft, moist, and full of warm spice. Freshly milled flour gives it a tender crumb and rich, wholesome flavor, while melted butter and mashed bananas keep every slice perfectly moist. It’s the kind of easy, from‑scratch bake that fills your kitchen with warmth and disappears fast.
Ingredients
Dry Ingredients
• 305 g fresh‑milled soft white wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
Wet Ingredients
• 2 eggs
• 1 1/2 cups mashed ripe banana (about 4 medium bananas)
• 1/2 cup melted butter
• 1 cup granulated sugar
Instructions
1. Preheat the oven to 350°F and grease a loaf pan (cast iron works beautifully for an even, golden crust).
2. Mill your flour using soft white wheat berries until fine and fluffy. Set aside.
3. Whisk the dry ingredients in a medium bowl: fresh‑milled flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
4. Mash the bananas in a large bowl until mostly smooth. Add the melted butter, sugar, and egg. Whisk until fully combined.
5. Add the dry ingredients to the wet ingredients and gently fold until just combined. Avoid over mixing.
6. Rest the batter for 5–10 minutes to allow the fresh‑milled flour to absorb the moisture. This step gives you a softer, more even crumb.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55–65 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a cooling rack to finish cooling completely.
10. Slice and enjoy warm with butter, or let cool fully for the cleanest slices.
Notes
• Fresh‑milled flour: Soft white wheat gives this banana bread a tender, cake‑like crumb. If using hard white wheat instead, the loaf will rise a bit higher and have a slightly heartier texture.
• Bananas: The riper the bananas, the sweeter and more flavorful your loaf will be. Dark, spotty bananas work best.
• Cast iron loaf pan: Baking in cast iron creates a beautifully even, golden crust. If using cast iron, check for doneness 5 minutes early since it holds heat well.
• Fresh eggs: Freshly gathered eggs add richness and help the loaf rise beautifully. If your eggs are on the smaller side, use 3 instead of 2.
• Resting the batter: Letting the batter sit for 5–10 minutes before baking allows the fresh‑milled flour to fully hydrate, giving you a softer, more even crumb.
• Spice level: Feel free to increase the cinnamon or add a pinch of cloves for a warmer, cozier flavor.
• Mix‑ins: Chocolate chips, walnuts, or pecans all work well — add ½ to 1 cup.