Freshly Milled Banana Bread

Terri-The Wooden Ladel

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Homemade Banana Bread

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 10 slices

Calories: 254

3 ripe bananas mashed
½ cup (1 stick) melted butter or coconut oil
¾ cup brown sugar or maple sugar (pairs better with whole grain flavor)
1 large egg
1 tsp vanilla extract
1 tsp baking soda
Pinch of salt
1 3/4 cups cups freshly milled soft white wheat flour(or hard white for heartier texture)
3 tbsp 2–3 tbsp milk or yogurt (extra moisture for fresh flour)
Preheat oven to 350°F 175°C and grease a 9×5 inch loaf pan.
Mash bananas in a bowl until smooth then mix in melted butter.
Add sugar egg, and vanilla; stir until well combined.
Sprinkle in baking soda and salt Fold in freshly milled flour gently — do not overmix.
3 tbsp Milk/Yogurt Add milk/yogurt if batter feels thick (fresh flour thickens fast).
Pour batter into prepared loaf pan and bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool before slicing — enjoy warm with butter!

For extra moisture, use very ripe bananas with brown spots.
Add ½ cup chocolate chips or chopped walnuts for variation.
Don’t overmix the batter after adding flour — it keeps the bread tender.
Bread is done when a toothpick comes out clean with only a few crumbs.
Store at room temperature for 2–3 days, or wrap and refrigerate up to 1 week.
Freezes well for up to 3 months — wrap slices individually for easy thawing.

Serving: 1sliceCalories: 254kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 170mgFiber: 5gSugar: 18g

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