Crackly Banana Bread
The crackle comes from uncooked millet, a seed that can be cooked like a grain in pilafs, but here is left crunchy. It’s sold in health food, speciality stores and many larger ones (found mine at Whole Foods). If you don’t have t and don’t want to seek it out, however, the recipe absolutely works without it and makes a delightful, wholesome spin on banana bread with no less deliciousness than the original.
I suspect a gluten-free flour mix would work well here, but didn’t test it out in my kitchen. If you’d like to play around a mix of whole-grain flours would make a lovely partial swap too (perhaps some rye, buckwheat or barley flours).
Miss the bourbon and butter? You might like my Jacked-Up Banana Bread too!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 teaspoon baking soda
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/3 cup light brown sugar
- 1/4 teaspoon freshly grated nutmeg
- salt
- 1/4 teaspoon table salt
- pinch ground cloves
- 3 large ripe-to-over-ripe bananas
- 1/3 cup virgin coconut oil warmed until it liquefies, or olive oil
- 1/4 - 1/3 cup maple syrup less for less sweetness, of course
- 1 1/2 cups white whole-wheat flour or flour mixture of your choice, see note up top
- 1/4 cup uncooked millet
- Carbohydrate 276.851745196605 g
- Cholesterol 699.55 mg
- Fat 195.79631389236 g
- Fiber 33.0672773377831 g
- Protein 44.7087411366143 g
- Saturated Fat 119.419748889487 g
- Serving Size 1 1 Recipe (636g)
- Sodium 1994.3444444714 mg
- Sugar 243.784467858822 g
- Trans Fat 15.28613133433 g
- Calories 2960 calories
Preheat your oven to 350°F and butter a 9×5-inch loaf pan. In the bottom of a large bowl, mash bananas with a potato masher or the back of a wooden spoon until virtually smooth but a few tiny lumps remain. Whisk in egg, then oil, brown sugar, syrup and vanilla extract. Sprinkle baking soda, salt, cinnamon, nutmeg and cloves over mixture and stir until combined. Stir in flour until just combined, then millet. Pour mixture into prepared pan and bake until a tester comes out clean, about 40 to 50 minutes. Cool loaf in pan on rack. Do ahead: Loaves keep well in the freezer, wrapped tightly in plastic wrap, for a month or more. Ours kept at room temperature for a record week, becoming more moist each day.
