Thursday, April 11, 2013

Crackly Banana Bread

This bread smells like normal banana bread but tastes so much different.  The spices combine for a unusual flavor, and the millet gives a truly unique texture that will no one will be expecting

Yield: 2 loaves
The return of Sous-Chef Gwen.


  • 6 ripe bananas
  • 2 eggs
  • 2/3 cup coconut oil, warmed to make it liquid
    • You can substitute olive oil if you cannot find coconut oil
  • 2/3 cup brown sugar
  • 2/3 cup maple syrup
  • 2 tsp vanilla extract
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ground cloves
  • 3 cups flour
  • 2/3 cup whole millet


  1. Mash the bananas in the bottom of your mixing bowl.  Add the eggs & oil and beat together.
  2. Add the brown sugar, maple syrup, and vanilla.  Mix well.
  3. Add the baking soda, salt, cinnamon, nutmeg, ground cloves.  Mix well.
  4. Add the flour and mix just until moistened.  Stir in the millet.
  5. Grease the bottoms only of two 9" bread pans.  Divide the batter evenly between the two pans.
  6. Bake at 350°F for 45-55 minutes, until a toothpick comes out clean.
  7. Cool on a wire rack.

Adapted from Smitten Kitchen.

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