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Sliced Wholesome Banana Bread on a plate with a banana, dishes & butterdish
Lindsay

The Best Banana Bread made with Fresh Milled Flour (One Bowl + No Refined Sugar!)

This wholesome banana bread is made with fresh milled flour and sweetened naturally with pure maple syrup and ripe bananas — no refined sugar, no compromises. Folding in melted butter at the end creates an irresistibly moist, tender crumb that tastes just as indulgent as the classic you grew up loving. Nutrient dense, guilt-free, and absolutely delicious.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 1 banana bread loaf
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 to 4 ripe bananas mashed (about 1.5 cups)
  • ½ cup maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 230 grams fresh milled flour I used soft white wheat berries. If substituting for all-purpose, whole wheat, or gluten-free flour, use 1¾ cups
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ cup butter melted

Method
 

  1. Preheat your oven to 350°F and grease a 9x5 loaf pan. Set aside.
  2. In a large bowl, whisk together the mashed bananas, maple syrup, eggs, and vanilla until well combined.
  3. Sprinkle the fresh milled flour, baking powder, cinnamon, and salt over the wet ingredients and whisk until just combined. Be careful not to overmix!
  4. Here's the best part! Pour the melted butter over the banana bread batter and gently stir until fully incorporated. This is the secret to that rich, perfectly tender texture.
  5. Pour the batter into your prepared loaf pan and bake for 45 minutes. To check for doneness, insert a toothpick into the center — if it comes out clean or with just a few moist crumbs, your banana bread is ready!

Notes

If substituting all-purpose, whole wheat, or a gluten-free all-purpose flour blend for the fresh milled flour, use 1¾ cups.
Top tip: If you notice the top of your loaf getting a little too dark before the middle has had a chance to cook through, tent a piece of foil loosely over the loaf pan. This trick traps the heat inside to ensure the center bakes through evenly, while keeping the top perfectly golden.