This is NOT your Grandma’s Banana Nut Bread… mostly because Grandma would never approve of what we’re about to do. First, we kick out those unsavory, allergy‑inducing nuts like they owe us money. Then we go full overachiever and make everything fresh—from‑scratch fresh. Fresh‑milled soft white wheat? Oh yes. Butter? Enough to make a cardiologist sweat. Melty chocolate chips? Absolutely. When this beauty comes out of the oven, it’s rocking a thick, golden crust on the top, bottom, and sides—basically a bread wearing armor made of deliciousness.
STUFF YOU NEED:
- 320 Grams Soft White Wheat Berries Milled
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/2 Cup Sugar
- 1/2 Cup Brown Sugar
- 1/2 Cup Melted Butter
- 2 Eggs
- 2 teaspoons Vanilla
- 3 Medium Over Ripe Mashed Bananas
- 2/3 Cup Milk Chocolate Chips (option my favorite is the chocolate/peanut butter chip mix)
Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment.
Mix dry ingredients: In a large bowl, combine milled wheat, baking soda, baking powder, and salt.
Cream butter & sugars: In a separate bowl, mix melted butter with brown and white sugar until well combined.
Add eggs: Add eggs one at a time, mixing well after each addition.
Add flavorings: Mix in vanilla, cinnamon, and mashed bananas until fully combined.
Combine mixtures: Add the dry ingredients into the wet mixture and stir until just incorporated.
Add chocolate chips: Fold in chocolate chips evenly.
Bake: Pour batter into loaf pan and bake 55–65 minutes, or until a toothpick comes out clean
Cool: Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.