Fresh Milled Banana Bread Coffee Cake
This fresh milled banana bread coffee cake is the best way to enjoy classic banana bread! Moist and delicious with a simple glaze on top it's sure to become the next staple in your recipe arsenal. Enjoy it for brunch, dessert, or coffee and tea with your favorite people!
Ingredients
- 1 1/3 Cup Soft White Wheat Berries Unground 250g
- 1 Stick Melted Butter 1/2 cup
- 1 Cup Brown Sugar Lightly packed
- 2 Eggs Slightly beaten
- 1 1/2 Tsp Vanilla Extract
- 3-4 Mashed Ripe Bananas 3 if large, 4 if medium sized
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 1/2 Cup Chopped Pecans optional
Instructions
- Mill the 1 1/3 cup (250g) soft white wheat berries. Set aside.
- Preheat the oven to 350°F. Prepare the baking dish by spraying with cooking spray, I use avocado oil. You can also use parchment paper.
- In a small saucepan on the stove on low, melt the 1 stick (1/2 cup) butter.
- In a stand mixer with the paddle attachment (or in a large bowl with the hand mixer) add the melted butter, 1 cup brown sugar, 2 slightly beaten eggs, and 1 1/2 tsp vanilla extract. Mix to combine.
- Mash the 3 large or 4 medium bananas in a small mixing bowl using a fork, lumpy is fine. Add the bananas to the wet ingredients in the stand mixer and mix to combine.
- In a medium mixing bowl add all of the fresh milled flour (250g) 1 tsp baking soda, and 1/2 tsp salt. Mix to combine.
- Add the dry ingredients to the wet ingredients in the stand mixer and mix until combined. If using the optional nuts, now is the time to add and mix together.
- Pour the batter into the greased or parchment paper lined baking dish until it's evenly spread. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Put the coffee cake on a cooling rack to cool completely.
