You make a banana bread.
But, not just any old banana bread.
A crackly banana bread.
And what makes a banana bread crackly, you may ask? Millets.
For those unfamiliar with millets, they are nutritious small-seeded whole wheat grains that are often cultivated in India, Africa and China. They are high in fiber, antioxidants, magnesium and are also gluten-free.
Here’s the hearty recipe for the crackly banana bread, courtesy of Smitten Kitchen. Enjoy!
3 large ripe-to-over-ripe bananas
1 large egg
1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil
1/3 cup (65 grams) light brown sugar
1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course)
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 grams) baking soda
1/4 teaspoon table salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
Salt
1 1/2 cups (180 grams) white whole-wheat flour (or flour mixture of your choice)
1/4 cup (50 grams) uncooked millet
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.
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