Fresh Milled Sourdough Banana Bread 

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We all know how popular banana bread is. I mean, surely we’ve all see that reel “dude I got some banana bread at work today dude”. Well I wonder what he would think if he had THIS banana bread. 

I fermented at 48 hours but 24 is plenty!  It adds such an interesting flavor with the added sugars from the bananas being fermented. Plus, it makes the grains more digestible, and so so yummy. 

Literally, it is one of the best banana bread recipes I’ve made. 

I actually have a friend who is paleo does intermittent fasting. And she actually told me the days she sees me she doesn’t even try and do the intermittent fasting because I always have a banana bread (or other baked goodies). 

So, this recipe is coming from someone who has clearly made a lot of banana bread in their life. Just trust me on this one. 

I usually start this recipe by melting my butter first and foremost. That way it has some time to cool and doesn’t cook the eggs. 

I like to use my kitchen aid mixer to help me mash the bananas, but if there’s a kid nearby, or I’m feeling extra slow living-ish, we will use a hand masher. 

While the bananas are mashing I usually get the grains grinding in the grain mill, I like this one, and feel free to read more about grain mills here.

And then, it’s like a normal recipe. Mix the dry ingredients together and wet ones together. 

I usually add the butter with the milk and bananas first, then add the eggs after I feel like it’s not too warm for the eggs. Although I store my eggs at room temperature in a basket like this because I get our eggs from a local farmer (friend!). 

And this recipe doesn’t require you to pop in the fridge for 24-48 hours, but I like to. It makes it more digestible. But you most definitely can bake it after a 15 minute rest period. I like to let any fresh milled grain recipes have a rest period between 10-30 mins so the wheat can absorb some of the liquid, and it’s a better texture. 

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