Blue Ribbon Hard White Wheat Banana Bread

Who doesn’t have a banana bread recipe, right?  Of course everyone has their own recipe for banana bread and of course everyone thinks their banana bread is the best.

Well this recipe was a Michigan State Fair Blue Ribbon winner.  It has been passed down through the generations in my family. I’ve tried other banana bread recipes but somehow I always come back to this recipe.  It is simple and melt in your mouth delicious.

Since getting my new WonderMill, I just tweaked the recipe to fit my new “no white flour” lifestyle.  I realized that in replacing white flour with fresh milled wheat flour it enhanced the recipe even more!  Of course as a mom, the true test for any switch is the moment when the kids decide to either spit or swallow.  My answer came 5 minutes later when the whole loaf was devoured by 3 kids with bottomless stomachs, a healthy mission accomplished!

This recipe will not disappoint!

Blue Ribbon Banana Bread

This recipe yields 2 1lb. loaves of bread, or 1 bundt pan

3 C. flour(I used 1/2 white hard wheat and 1/2 hard red wheat)

1 1/2 tsp. baking powder

1 1/2 tsp. baking soda

1 1/3 C. honey granules or sugar

1 1/2 stick butter softened

3/4 C. buttermilk (I used almond milk + 1T. vinegar)

1 1/2 tsp. vanilla

4 ripe crushed bananas

3 eggs

Cream butter and honey granules until smooth. In separate bowl mix: flour, baking powder, baking soda. Add this to creamed butter and honey granules(it’s not moist when mixed). Add half of the milk to dry mixture, as well as, vanilla and bananas. Mix just until moist. Blend in rest of milk and eggs. Pour into your greased loaf or bundt pan. Bake at 350• for 45-50 minutes. When toothpick inserted is clean, bread is ready.

This is my 1st of 5 recipe posts for The GrainMill Wagon Challenge.

About Lindsey Wolosiewicz

My name is Lindsey Wolosiewicz and I am a wife, mother of three, and most recently cancer survivor. I enjoy painting, sewing, clean eating and living each day in gratitude. I reside outside of the Atlanta, GA area. I am also a contributor for

Grain Mill Wagon Experience: I started milling our families wheat after I went through a battle with cancer. I had been a healthy eater prior to cancer but, I still had more work to do in that area. Once I learned that bread, and other wheat products had no nutritional value, compared to fresh milled, I was sold.

I really enjoyed being a part of the Grain Mill Challenge. As someone who had only started milling wheat for about 6 months when I started the challenge, it was very helpful to have others posting recipes. I loved sharing some of my staple recipes as well which I hope are easy and will help others who are new to the process.

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