Salted Caramel Whole Wheat Banana Bread ~ Delicious banana bread made with freshly milled whole wheat flour topped with salted caramel. Yes, the girl who doesn’t like to bake all that much milled her own wheat berries into flour and baked a bread. Sure, it’s a sweet or dessert bread and doesn’t involve yeast, but hey, I still baked by milling my own flour. This Salted Caramel Whole Wheat Banana Bread is my proof that I CAN do it!
This post is sponsored by Mockmill. I received a Mockmill to review, however all thoughts and opinions, whether glowing, gushing, or otherwise, are 100% my own.
How to Grind your Own Wheat
Before I even talk about the bread, let’s discuss this mill. When the opportunity presented itself to partner with Mockmill, my first thought was, who me, the non-baker? Then I thought about all I have learned in the last several months and decided why not. Plus, I know a lot of you actually LOVE to bake and would genuinely be interested in milling your own flours.
The Mockmill fits securely to my KitchenAid mixer (but also works with Kenmore and Electrolux brands) as a ceramic grinding stone attachment with adjustable fine to coarse grain settings.
Milling your own flour to bake with will require some practice. The milling part is easy, but getting the right balance of flour and liquid might take some finesse. I actually really enjoyed working with my own freshly milled flour. There was greater sense of accomplishment in my project.
I love banana bread, which should be obvious now, as I think this might be my third recipe (Chocolate Malted and Boozy Eggnog)? And salted caramel is my latest favorite topping, and marrying the two just seemed natural.
How to Use Freshly Milled Flour
Since I was milling my own flour, I had read up on some of the issues resulting from fresh flours. I let the flour sit for about an hour covered on the counter after milling it. I opted to sift the flour, but in all my reading, this was the most debated over step.
Some home-millers felt it was needed and others felt it wasn’t necessary. Finally, I added an extra banana than most of my recipes would call for, to give it a bit more moisture.
In the end, I was incredibly pleased with the result. Being a whole wheat bread, it was denser than your average all-purpose flour bread but still loaded with banana flavor and quite moist. The caramel on top was just an added bonus to its deliciousness. This Salted Caramel Whole Wheat Banana Bread is a success!
How to Make Salted Caramel Whole Wheat Banana Bread
I had recently made a HUGE batch of Caramel Sauce. I used that in this recipe!
Salted Caramel Whole Wheat Banana Bread
Delicious banana bread made with freshly milled whole wheat flour topped with salted caramel.
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup sugar
- 1/2 cup dark brown sugar
- 2 large eggs (room temperature)
- 1 1/2 tsp vanilla
- 4 ripe bananas
- 1/3 cup buttermilk
- 1/3 cup caramel sauce plus 3 tbsp
- Pinch of kosher salt
Pre-heat oven to 325°F.
Butter and flour a loaf pan; set aside.
Sift the flour, baking powder, salt, and cinnamon together; set aside.
Using stand mixer on medium, cream the butter and sugars together.
Add one egg at a time, making sure it is fully incorporated before adding the other.
Add the vanilla, buttermilk, and bananas; stopping to scrape down the sides occasionally.
Slowly add the dry ingredients; stopping to scrape down the sides occasionally.
Once combined, pour into the prepared loaf pan.
Add the 1/3 cup caramel sauce and swirl over the top.
Cook for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 15-20, then remove from pan by running a knife along the side and inverting on a cooling rack.
When ready to serve, add the reserved caramel sauce over the top, sprinkle the kosher salt, and slice.
Refrigerate remaining bread, allowing to warm to room temperature before serving.
This recipe is for freshly milled whole wheat flour, and the prep time includes allowing the flour to rest for an hour after milling before beginning the recipe.