Whole Wheat Sourdough Banana Bread With Fresh Milled Flour

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Whole wheat sourdough banana bread made with freshly milled flour, sourdough starter and ripe bananas creates a moist, tender, and flavorful loaf.

Prep Time10

Cook Time50

Course: Bread, Breakfast, Dessert, Snack

Cuisine: American

Keyword: fresh milled flour, quick, sourdough

Servings:

Calories: 266kcal

Author: Amy

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.

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.