Banana Cake Made With Fresh Milled Flour

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If you are new to baking with freshly milled flour, this is a great recipe to start with. It uses soft white wheat, which produces a softer texture that works well in cakes, muffins, and pancakes.

If you are new to baking with freshly milled flour, you may want to start with my Freshly Milled Flour 101 post. It walks through what to expect and explains why freshly milled flour behaves differently than store bought flour.

Freshly milled flour behaves differently than store-bought flour because the bran and germ are still present. These parts of the wheat berry add flavor and nutrients, but they also absorb liquid differently.

Banana cake is a perfect recipe for freshly milled flour because the mashed bananas and sour cream provide extra moisture. That moisture hydrates the bran in the flour and helps create a soft, tender crumb instead of a dense cake.

Using soft white wheat berries is especially helpful for cakes because they have lower protein than hard wheat. This produces a lighter texture that is closer to traditional cake flour.

What you’ll love about this Soft Banana Cake Made with Fresh Milled Flour

1. Easy to Make: This recipe is simple and straightforward, making it easy to bake a homemade banana cake without a lot of trouble.
2. Whole Grain Goodness: Freshly milled flour adds real whole grain flavor and more natural nutrients than store-bought flour.
3. Great Way to Use Overripe Bananas: This recipe is perfect for using up those brown bananas sitting on the counter so nothing goes to waste!

You’ll need the following ingredients to make this easy banana cake recipe:

• Freshly milled flour- I used Soft White Wheat Flour
• Baking powder
• Baking Soda
• Salt
• Butter, softened
• White sugar
• Eggs
• 4 medium bananas- the browner, the better!
• Vanilla Extract
• Sour Cream

  
  

  Ingredients for Frosting:
• Cream Cheese
• Butter
• Confectioners’ sugar
• Vanilla Extract

Freshly Milled Flour: Soft white wheat is the best choice for cakes, muffins, pancakes, and cookies. It has lower protein than hard wheat, which produces a softer crumb and prevents the cake from becoming dense. Mill the flour right before baking for the best flavor and texture.

Overripe Bananas: Look for bananas with lots of brown spots; they’re sweeter and mash easily, contributing to the cake’s moisture and fresh banana flavor!

Sour Cream: Gives the cake a tender crumb and rich texture. I recommend using full fat.

Cream Cheese Frosting: Combines cream cheese, butter, and powdered sugar for a rich and creamy topping. Ensure the cream cheese and butter are at room temperature for a smooth frosting.

Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.

STEP 1: Preheat the oven to 350°F. Spray a 9×13 inch baking pan with cooking spray.

STEP 2: In a medium bowl, whisk together the freshly milled flour, baking powder, baking soda, and salt. Set aside.

STEP 3: In another bowl, cream the unsalted butter and white sugar using a paddle attachment on your mixer until the mixture is light and fluffy. This process incorporates air into the butter, helping to give the cake a tender crumb.

STEP 4: Beat in 2 large, room-temperature eggs, one at a time, then stir in the mashed ripe bananas and vanilla extract.

STEP 5: Gradually add the flour mixture to the banana mixture, alternating with 1/2 cup of sour cream, mixing just until incorporated. The acidity in the sour cream reacts with the baking soda, enhancing the cake’s texture by creating a tender crumb.

STEP 6: Pour the batter into the prepared pan, spreading it evenly to ensure a level bake. Or you can line the cake pan with parchment paper and lightly grease the sides to prevent sticking.

STEP 8: After baking, let the cake cool on a wire rack. This ensures the cake sets properly and is cool enough for frosting, preventing the cream cheese frosting from melting when applied.

STEP 11: In a large bowl the softened cream cheese with softened butter until fluffy. Gradually add the confectioners’ sugar, vanilla extract, and a pinch of salt, beating until smooth.

STEP 12: Spread the frosting evenly over the cooled cake.

Pro Tips:

For the best flavor and texture, use bananas that are very ripe. The more brown spots on the peel, the better. Overripe bananas add natural sweetness, stronger banana flavor, and help keep the cake moist.

Freshly milled flour absorbs liquid more slowly than store-bought flour. If you have time, let the batter rest for about 5 minutes before baking. This allows the flour to fully hydrate and helps create a softer cake.

Storage: Store leftover banana cake in the refrigerator in an airtight container. It will stay fresh for up to 4 days. If the cake is frosted with cream cheese frosting, it should always be refrigerated.

Freezing: Banana cake freezes very well. Wrap individual slices or the entire cake tightly in plastic wrap, then place in a freezer safe bag or container. Freeze for up to 3 months.

To Thaw: Let the cake thaw overnight in the refrigerator or sit at room temperature for about 1 hour before serving.

ADDITIONS:

• Nuts: Stir in chopped walnuts or pecans to the batter for added crunch and flavor.
• Chocolate Chips: Add semi-sweet, milk, or dark chocolate chips for a chocolatey twist.
• Spices: Add a pinch of cinnamon, nutmeg, or allspice to give the cake a warm spiced banana cake.
• Toppings: Add a streusel topping before baking for a crunchy texture, or sprinkle toasted coconut flakes over the frosting for a tropical touch.

SUBSTITUTIONS:

• Freshly Milled Soft White Flour: I’ve tested this recipe with hard white wheat, but my family prefers soft white wheat flour. It has the lowest protein content, which helps produce a softer cake texture.
• Sour Cream: Plain Greek yogurt can be used in place of sour cream and will still keep the cake moist.
• Store-Bought Flour: If you do not have freshly milled flour, you can substitute all-purpose flour or regular whole wheat flour. The texture may be slightly different, but the cake will still turn out well.

Can I use regular flour instead of freshly milled flour?

Yes. If you do not have freshly milled flour, you can substitute whole wheat flour or all purpose flour in this banana cake recipe.

Keep in mind that freshly milled flour absorbs liquid differently because it still contains the bran and germ from the wheat berry. Store bought flour may produce a slightly lighter texture, but the cake will still turn out delicious.

What wheat berries are best for cake?

Soft white wheat berries are best for cakes, muffins, pancakes, and cookies because they produce a softer texture than hard wheat.

Is it necessary to use overripe bananas

Overripe bananas are preferred for their higher sugar content and softer texture, which contribute to the cake’s moisture and flavor.

Can I make this recipe into banana muffins?

Yes, the batter can be used to make banana muffins. Adjust the baking time accordingly, usually around 20-25 minutes.

Serve with a drizzle of chocolate, or a caramel sauce. I like my slice with chopped nuts with a cold glass of milk!

If you’re interested in learning more about baking with fresh milled flour, my Complete Guide to Freshly Milled Flour walks through the grains, tools, and simple adjustments that make baking with fresh flour easier.

Tools you’ll need

These are the products I use every day in my kitchen, and when you shop through these links, you’re helping us out with a small commission. It won’t cost you anything extra, but we truly appreciate your support!

• Electric Grain Mill- I have the WonderMill and highly recommend it.
• Kitchen Aid Mixer– I have used this one for the last 10+ years and love it!
• Wheat Berries– I started with these, they’re super clean!
• Cake Tester– These are so adorable and handy to have.
• Cake Pan
• Measuring Cups

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I’m excited for you to try this The Best Banana Cake (made with Freshly Milled Flour) Recipe! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!

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