Fresh Milled Chocolate Banana Bread
This fresh milled chocolate banana bread is another way to use up your ripe bananas. It is made with freshly milled wheat flour, very ripe bananas, cocoa powder, melted butter, Greek yogurt, and brown sugar. Unlike traditional banana bread, I use freshly milled flour for this version, which gives the loaf even a better texture and a mild wheaty flavor that pairs really well with the chocolate and banana.
I used soft white wheat for this recipe, and it works especially well because it has a milder flavor and creates soft crumb (though you can also use spelt or any other soft wheat too). It's an easy recipe to make for breakfast or an afternoon snack with a cup of coffee!
And if you are looking for a ways to use your discard, try this sourdough discard banana bread. For other more ways to use up your ripe bananas this fresh milled blueberry banana muffins is worth trying.
Summarize & Adapt This Recipe On:
Quick Look
- Prep Time: 15 minutes
- Bulk Fermentation: N/A
- Final Proof: N/A
- Cook Time: 55-70 minutes
- Total Time: 1 hour 25 minutes
- Servings: 10-12 slices
- Difficulty: Easy
- Baking Method: Conventional or convection oven
- Best For: Breakfast, snacks, dessert, and using up ripe bananas
Jump to:
- Summarize & Adapt This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Fresh Milled Chocolate Banana Bread
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Fresh Milled Chocolate Banana Bread
- Other Delicious Fresh Milled Breakfast Recipes
- Fresh Milled Chocolate Banana Bread
- Need Help Tweaking This Recipe?
- Other Fresh Milled Bread Recipes You'll Love
- Fresh Milled Sourdough English Muffins (Same Day or Overnight)
- Fresh Milled Apple Cinnamon Crumble Pull-Apart Sourdough Focaccia
- Fresh-Milled Sourdough Hot Dog Buns
Important Ingredients
- freshly milled soft white wheat flour gives the banana bread a mild, slightly nutty flavor and tender crumb.
- very ripe bananas adds natural sweetness, moisture, and plenty of banana flavor.
- unsweetened cocoa powder gives the bread its rich chocolate flavor.
- unsalted butter adds richness and helps keep the loaf moist.
- light brown sugar sweetens the bread and adds a subtle caramel-like flavor.
- eggs help bind the ingredients together and give the loaf structure.
- greek yogurt adds moisture and helps create a soft, fudgy texture.
- vanilla extract enhances the chocolate and banana flavors.
- baking soda & baking powder help the bread rise and create a lighter crumb.
- fine salt balances the sweetness and brings out the chocolate flavor.
- sliced banana & coarse sugar is an optional toppings that add a pretty finish and a lightly caramelized crust.
See recipe card for quantities.
Substitutions & Variations
- Use 170 g freshly milled soft white wheat flour or spelt flour. If using freshly milled hard white or red wheat flour, use 165 g!
- You can use nonfat Greek yogurt, if full-fat is not an option for you, although I will say I prefer full fat!
- Melted unsalted butter can be replaced with melted coconut oil for a slightly different flavor.
- If you don't have light brown sugar, you can use granulated sugar.
- Fold in ½-¾ cup chocolate chips if you want extra chocolate throughout the loaf.
- The sliced banana and coarse sugar are optional. You can leave them off for a simpler loaf.
- Add a handful of chocolate chunks or mini chocolate chips to the batter if you want to make it more chocolaty.
How to Make Fresh Milled Chocolate Banana Bread
Step 1: Preheat your oven to 350°F (175°C) conventional or 325°F (165°C) convection. Grease a 9 × 5-inch loaf pan or line it with parchment paper.
Step 2: Add 350 g ripe bananas to a large mixing bowl and mash them well with a fork. A few small pieces are fine.
Step 3: Add the melted butter, brown sugar, eggs, Greek yogurt, and vanilla. Whisk until everything is well combined (Image 3).
Step 4: Stir in 170 g freshly milled soft white wheat flour or 165 g freshly milled hard white wheat flour. Mix just until no dry flour remains (Image 4). Let the batter sit for 10-15 minutes to give the freshly milled flour time to absorb the moisture and soften.
Step 5: In a separate small bowl, whisk together the cocoa powder, baking soda, baking powder, and salt. Add them to the batter (Image 5) and gently fold until just combined. Don't overmix.
Step 6: Pour the batter into your prepared loaf pan and smooth out the top. If you're using it, slice a small banana lengthwise and place the halves cut-side-up over the batter (Image 6). Sprinkle with a little coarse sugar if you want a more caramelized finish.
Step 7: Bake for about 55-70 minutes, until the center is set and a toothpick inserted into the middle comes out with moist crumbs but no wet batter. If the top is browning too quickly, loosely cover it with aluminum foil. Let the banana bread cool in the pan for about 15-20 minutes before transferring it to a wire rack. Let it cool before slicing for the best texture. (Image 7)
Hint: For the flour, if you're using spelt, use 170g, if you're using hard white/red wheat flour, use 165g!
Baking Schedule
- 8:00 AM - mash the bananas and mix the wet ingredients
- 8:15 AM - add the freshly milled flour and rest the batter
- 8:30 AM - add the cocoa mixture and prepare the loaf pan
- 8:40 AM - add the banana topping and coarse sugar
- 8:45 AM - bake the banana bread
- 9:40 AM - check for doneness and cool in the pan
- 10:00 AM - transfer to a wire rack and continue cooling
- 10:30 AM - slice and serve
💭Crucial Success Tips
Don't overmix. Once the flour and dry ingredients are incorporated, stop stirring. Overmixing can make the loaf dense!!
Recipe FAQs
Soft white wheat is the main choice for this recipe because it produces a tender crumb and mild flavor. Spelt can also be used at 170 g. If you're using hard white or red wheat flour, use 165 g.
Yes. The recipe is designed around freshly milled flour, but you can use regular whole wheat or white whole wheat flour. Keep in mind that the texture may be a little different, so you may need to adjust the amount of flour slightly depending on how absorbent your flour is.
A dense loaf can happen from overmixing, using too much flour, underbaking, or skipping the resting period. Be sure to weigh your flour, mix only until combined, and allow the freshly milled flour time to hydrate.
How To Store Fresh Milled Chocolate Banana Bread
Once the loaf has cooled completely, wrap it tightly or place it in an airtight container. Keep it at room temperature for about 2-3 days.
For longer storage, refrigerate the wrapped loaf for up to 5 days.
You can also freeze the bread. Slice it first if you want to grab individual portions, then wrap the slices tightly and place them in a freezer-safe bag or container. Freeze for up to 3 months.
Other Delicious Fresh Milled Breakfast Recipes
- Fresh Milled Sourdough English Muffins (Same Day or Overnight)
- Fresh Milled Chocolate Banana Bread
- Fresh Milled Sticky Pecan Pie Pull-Apart Sourdough Focaccia
- Fresh-Milled Zucchini Bread
If you tried this fresh milled chocolate banana bread or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Fresh Milled Chocolate Banana Bread
Ingredients
- 170 g freshly milled soft white wheat flour
- 40 g unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- 350 g very ripe bananas mashed
- 100 g unsalted butter melted and slightly cooled
- 110 g light brown sugar
- 2 large eggs
- 100 g Greek yogurt full-fat or no fat, your choice! Full fat does make this bread extra fudgy
- 2 teaspoons vanilla extract
- 1 small banana sliced lengthwise, for topping, optional
- Coarse or raw sugar for topping optional
Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C) conventional or 325°F (165°C) convection. Grease a 9 × 5-inch loaf pan or line it with parchment paper.
- Mash the bananas. Add 350 g ripe bananas to a large mixing bowl and mash them well with a fork. A few small pieces are fine.
- Add the wet ingredients. Add the melted butter, brown sugar, eggs, Greek yogurt, and vanilla. Whisk until everything is well combined.
- Add the fresh-milled flour and let it rest. Stir in 170 g freshly milled soft white wheat flour or 165 g freshly milled hard white wheat flour. Mix just until no dry flour remains. Let the batter sit for 10-15 minutes to give the freshly milled flour time to absorb the moisture and soften.
- Add the remaining dry ingredients. In a separate small bowl, whisk together the cocoa powder, baking soda, baking powder, and salt. Add them to the batter and gently fold until just combined. Don't overmix.
- Transfer to the pan and add the banana. Pour the batter into your prepared loaf pan and smooth out the top. If you're using it, slice a small banana lengthwise and place the halves cut-side-up over the batter. Sprinkle with a little coarse sugar if you want a more caramelized finish.
- Bake. Bake for about 55-70 minutes, until the center is set and a toothpick inserted into the middle comes out with moist crumbs but no wet batter. If the top is browning too quickly, loosely cover it with aluminum foil. Let the banana bread cool in the pan for about 15-20 minutes before transferring it to a wire rack. Let it cool before slicing for the best texture.
