Whole Wheat Sourdough Banana Bread With Fresh Milled Flour
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This whole wheat sourdough banana bread made with freshly milled flour combines the natural tang of sourdough with the sweetness of ripe bananas to create a loaf that’s wonderfully moist, flavorful, and a little bit more special than your standard recipe.
This whole wheat sourdough banana bread is one of my favorites. It makes the perfect breakfast (so does these fresh milled sourdough blueberry muffins), snack or dessert. If you need a sandwich bread recipe, you have to try this whole wheat sourdough sandwich bread.
The balance of banana flavor, sourdough tang, and tender texture really elevates this banana bread. It’s easy to make, and it can be long fermented or made quick. It’s a great way to use up extra discard.
My family devoured it and declared it was the best banana bread ever! It is lower in sugar than a lot of recipes, yet offers the perfect amount of sweetness. This loaf is packed with fiber, vitamins, and minerals, making it a winner all around.
Why You’ll Love This Recipe
- Moist and flavorful: The sourdough starter adds moisture and a subtle tang that balances perfectly with the sweetness of the bananas, while freshly milled flour enhances the texture and flavor.
- Nutrient-packed: With the whole grain flour, this banana bread is higher in fiber, vitamins, and minerals compared to traditional banana bread made with store-bought, refined flour.
- Easy to make: No complicated techniques here—this recipe is simple to follow and results in a soft and flavorful loaf.
Ingredients
Wheat berries: For this recipe, the type of wheat berry you choose will directly impact the texture and flavor of your banana bread. I prefer to use soft white wheat for a light and fluffy texture. It’s lower in protein and gluten, which results in a more tender crumb. Learn how to mill flour at home here.
Sourdough starter: Active or discard will work.
Bananas: Brown bananas work best for banana bread as the flavor is sweeter and more developed.
A list of the remaining ingredients can be found in the recipe card.
Tools
Grain mill: I have a Mockmill. Nutrimill also makes a comparable model. Find my best grain mill comparison here.
How to Make Sourdough Banana Bread with Freshly Milled Flour
Step 1: Mill the grains into a clean bowl. You can sift the flour if you want a finer texture, but this is an optional step that I do not do.
Step 2: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal. Peel the ripe bananas and mash them in a bowl until smooth. Set them aside.
Step 3: In a large bowl or the bowl of a stand mixer with a paddle attachment, add butter and sugar and cream together.
Step 4: Add in mashed bananas, sourdough starter, eggs, and vanilla extract, mixing well.
Step 5: In another bowl, whisk the freshly milled flour, baking soda, baking powder, salt, and cinnamon. Slowly add the dry ingredients to the wet ingredients.
Step 6: Mix until just combined. Be careful not to overmix. If you want to include walnuts, chocolate chips, or another mix-in, gently fold them into the batter now.
Step 7: Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on the bread during the last 10 minutes of baking. If it’s browning too quickly, cover it loosely with foil to prevent burning.
Step 8: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
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How to Store
To keep your sourdough banana bread fresh, store it at room temperature in an airtight container for up to 3 days. If you need to store it for a longer period, wrap the loaf tightly in plastic wrap or foil and refrigerate it for up to a week.
You can also freeze individual slices or the entire loaf. Wrap it in plastic wrap or aluminum foil and place it in a freezer bag for up to 3 months. To thaw, let it sit at room temperature or warm it in the oven for a few minutes.
Tips:
- Bread made with freshly milled flour may take a bit longer to bake through. Keep an eye on it, and test for doneness by inserting a toothpick or skewer into the center—it should come out clean when the bread is fully baked.
- If you’re new to to using 100% whole grain fresh-milled flour, consider using a blend of whole wheat and all-purpose flour.
- Fresh-milled flour tends to absorb more liquid than store-bought flour, so you may need to increase the liquid in the recipe (like milk or water) to maintain the proper batter consistency.
Variations
- Chocolate Chip Sourdough Banana Bread: Add 1/2 cup of mini chocolate chips to the batter for a chocolatey twist.
- Cinnamon Swirl: For extra flavor, swirl a mixture of cinnamon and sugar into the batter before baking.
- Nutty Banana Bread: Add 1/2 cup of chopped walnuts, pecans, or almonds for a bit of crunch.
- Dairy-Free Version: Substitute the butter with coconut oil or any dairy-free butter and use a non-dairy milk like almond or oat milk.
FAQ
Yes, you can substitute freshly milled flour with store-bought whole wheat flour if needed, but the texture and flavor will be different. Freshly milled flour has a richer taste and a more complex texture that enhances the bread.
If your banana bread is too dense, it could be due to overmixing the batter. Be sure to mix the ingredients just until they are combined. Overmixing can lead to a dense, tough loaf.
Possibly. If you don’t have a sourdough starter, you could try substituting 1/4 cup of buttermilk or plain yogurt. However, this may change the flavor and texture slightly.
Find More Recipes With Fresh Milled Flour:
- Sourdough Blueberry Muffins With Fresh Milled Flour
- Sourdough Whole Wheat Pizza Dough
- The Best Whole Wheat Sourdough Sandwich Bread
Whole Wheat Sourdough Banana Bread With Fresh Milled Flour
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Equipment
- Loaf pan
Ingredients
- 1/2 cup sourdough starter active or discard
- 2 cups flour fresh milled soft white wheat flour
- 1/2 cup butter melted
- 3/4 cup sugar
- 1 cup banana mashed about 2 large bananas
- 2 large eggs
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Mill the grains into a clean bowl. You can sift the flour if you want a finer texture, but this is an optional step that I do not do.
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan with butter or line it with parchment paper for easy removal. Peel the ripe bananas and mash them in a bowl until smooth. Set them aside.
- In a large bowl or the bowl of a stand mixer with a paddle attachment, add butter and sugar. Mix together until combined.
- Add in mashed bananas, sourdough starter, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the freshly milled flour, baking soda, baking powder, salt, and cinnamon.
- Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix. If you want to include walnuts, chocolate chips, or another mix-in, gently fold them into the batter.
- Pour the batter into your prepared loaf pan and spread it evenly. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the bread during the last 10 minutes of baking. If it’s browning too quickly, cover it loosely with foil to prevent burning.
- Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
- If the banana bread starts to get too dark before it is baked through, you can cover it with foil to help prevent it getting too dark.
- Active starter or discard can be use.
- To long ferment: add the flour, melted butter, and starter together. Cover and allow to ferment for 8-24 hours. Add remaining ingredients to the fermented dough, and follow baking instructions.