Go Back Email Link
–+ servings
A slice of fresh milled banana coffee cake on a white cake plate.

Fresh Milled Flour Banana Coffee Cake

This fresh milled flour banana coffee cake is soft, moist, and filled with cozy banana flavor. Made with freshly milled whole wheat flour and topped with a buttery cinnamon crunch topping, it is the perfect breakfast cake or afternoon treat.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 slices
Calories: 430kcal

Equipment

Ingredients

Cake Batter

  • 1 stick butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups fresh milled soft white wheat flour (200 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup sour cream
  • 3 over ripe bananas

Cinnamon Sugar Mixture

  • ½ cup brown sugar
  • 2 teaspoons cinnamon

Crumb Topping

  • 1 cup fresh milled soft white wheat flour (140 grams)
  • 1 stick butter (softened)
  • ⅔ cup granulated sugar
  • ¼ teaspoon sugar

Instructions

Make the Cake Batter

  • Mill soft wheat berries using your grain mill until you have a fine flour texture. For best results, use the flour immediately after milling.
    Preheat oven to 350°F.
  • Add the butter and sugar. Mix until they are creamed together and well combined.
  • Add the eggs and vanilla extract. Mix until throughly combined.
  • In a separate bowl add the flour, baking soda, salt, and cinnamon. Mix until well combined. Set to the side.
  • To the wet ingredients add the sour cream, smashed bananas, and the dry ingredients. Gently fold the sour cream and dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Set the batter to the side to rest.

Mix Cinnamon Sugar

  • In a bowl mix the brown sugar and cinnamon. Mix until well combined. Set to the side.

Make the Crumb Topping

  • In a bowl add the flour, sugar, and cinnamon. Mix until well combined.
  • Add the butter. Using a fork or a pastry cutter begin cutting the butter into the dry ingredients. When you reach a pebble like cinsistency set the mixture to the side.

Assemble the Cake

  • To a greased or parchment lined 9x9 cake pan, pour in half the cake batter.
  • Next, add the cinnamon sugar mixture. Spread it evenly over the cake batter.
  • Add the remaining cake batter. Spread it evenly over the cinnamon sugar layer.
  • Add the crumb topping, spreading it evenly across the cake batter.
  • Bake at 350°F for 40-45 minutes or until a toothpick inserted comes out clean.

Notes

Variations

  • Nuts - Chopped pecans or walnuts add delicious crunch and pair perfectly with banana flavor.
  • Chocolate Chips - For a sweeter treat, stir chocolate chips into the batter.
  • Maple Glaze - A light maple glaze drizzled over the top makes this cake feel extra special.

Tips For The Best Banana Coffee Cake

  • Use Very Ripe Bananas - The darker the bananas, the sweeter and more flavorful your banana coffee bread will be.
  • Do Not Overmix the Batter - Freshly milled flour absorbs liquid differently than store-bought flour. Overmixing can make the cake dense. Mix just until combined.
  • Let the Batter Rest - Allowing the batter to sit for 5–10 minutes before baking helps hydrate the freshly milled whole wheat flour for a softer texture.
  • Use Sour Cream - Sour cream adds moisture and richness while helping create a tender crumb. Greek yogurt also works well.

Nutrition

Serving: 1 slice | Calories: 430kcal | Carbohydrates: 64g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Sodium: 210mg | Fiber: 2g | Sugar: 40g