If you love the smell of warm cinnamon and sweet bananas filling your home – you are going to love this banana bread recipe! Made with fresh-milled soft white wheat berries, sourdough discard, and naturally sweetened with honey, this is the perfect nutritious treat for the whole family.
It is truly amazing how tender and delicious this banana bread is even though it is made with 100 % whole wheat. Milling your own grains truly makes a difference in the flavor and texture in baked goods. If you have it in your budget to purchase a grain mill, I highly recommend doing so. I have been so happy with mine!
Once your flour is milled, you will add the rest of your dry ingredients – baking soda, cinnamon, and salt. Make sure your bananas are mashed, and then combine the wet ingredients in a separate bowl – sourdough discard, eggs, honey, vanilla extract, and butter. Then add the mashed banana and dry ingredients.
I find it helpful to let the batter rest for 15 minutes in the bowl before transferring it to the loaf pan. This gives the fresh milled flour time to absorb the liquids. Once the rest time is over, pour the batter into a greased loaf pan and bake for 55 minutes. While it is baking your entire house will be filled with wonderful aromas – it is a natural air freshener!
Make sure you let the bread cool in the pan for 30 minutes before turning it out onto a wire rack. I know it will be tempting to take it out sooner, but please be patient!
I hope you enjoy this recipe! If you are looking for a gluten-free version of sourdough banana bread – checkout my Grain-Free Sourdough Banana Bread recipe. It is made with almond flour and very delicious as well. Let me know if you have any questions, and please share with friends and family!
Fresh-Milled Sourdough Banana Bread
Equipment
- 1 Kitchen Scale
- 1 8.5 x 4.5 inch Loaf Pan
- 1 Grain Mill
Ingredients
- 200 g soft white wheat berries 1 2/3 cups (after milling)
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 3 g salt 1/2 tsp
- 100 g sourdough discard 1/2 cup
- 2 large eggs 100g
- 50 g honey 2 tbsp + 1 tsp
- 2 tsp vanilla extract
- 113 g melted unsalted butter 1/2 cup
- 325 g ripe bananas 1 1/3 cups (about 3 medium bananas)
Instructions
- Preheat your oven to 350℉ and grease an 8.5 x 4.5 inch loaf pan.
- Weigh your wheat berries in a small bowl and then mill them on the finest setting of your grain mill into a medium bowl.200 g soft white wheat berries
- To the flour, add the baking soda, cinnamon, and salt. Whisk to combine.1 tsp baking soda, 2 tsp ground cinnamon, 3 g salt
- Add the bananas to a small bowl and mash well with a fork or potato masher. Set aside.325 g ripe bananas
- To a large mixing bowl, add the sourdough discard, eggs, honey, vanilla extract, and melted butter. Whisk to combine and then add the mashed banana.100 g sourdough discard, 2 large eggs, 50 g honey, 2 tsp vanilla extract, 113 g melted unsalted butter
- Add the dry ingredients to the wet ingredients and gently stir with a rubber spatula until no dry flour remains in the bowl.
- Cover the bowl and let sit at room temperature for 15 minutes to allow the flour to fully absorb the liquid.
- Pour the batter into the prepared loaf pan and smooth the top with your rubber spatula. Bake for 55 minutes or until a toothpick comes out clean when inserted in the middle of the loaf.
- The the banana bread cool in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
Notes
- Soft White Wheat Berries – I have not tested this recipe with any other wheat berries, however Spelt is another soft wheat that should work well.
- Cinnamon – reduce or omit if desired.
- Honey – maple syrup or cane sugar
- Butter – avocado oil or other neutral tasting oil
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