First, I brought bananas to the brink of extinction. Next, I added some flour, sugar, millet, and eggs, baked the mixture for an hour, and served it. Heaven, I tell you. H-E-A-V-E-N.
Let’s all marvel at the beauty of banana bread for a second.
Can you smell it through the screen? There isn’t anything quite like the aroma of freshly baked banana bread.
It’s called bread despite it being cake so it can certainly be eaten for breakfast, mid-morning snack, lunch, mid-day snack, dinner, post-dinner snack, dessert, post-dessert snack, or even a midnight snack. This particular recipe is a little different than a traditional banana bread as you fold in millet just before baking. The result is a sweet banana bread studded with little crunchy millet seeds. I might be reaching with this statement, but the millet reminded me of sprinkles… except less sweet, lacking color, and decidedly more healthy.
Banana bread with adult sprinkles? Sign me up.
3 over-ripe bananas, mashed
1/3C virgin coconut oil, heated briefly until it is liquid
1/3C light brown sugar
14C maple syrup (if bananas are not over-ripe increase to 1/3C)
1tsp baking soda
1/2tC sp salt
1 1/2C white whole wheat flour
1/4C uncooked millet
Preheat oven to 350. Prep a loaf pan by spraying with nonstick spray, buttering, or lining with parchment.
Combine bananas, egg, oil, brown sugar, syrup, and vanilla.
In a separate bowl, combine baking soda, salt, spices, and flour.
Combine dry and wet ingredients. Stir until almost combined (still with some flour streaks present) and add in millet. Fold until just combined.
Pour batter into prepared pan.
Bake at 350 for 40-45 minutes.
Cool on wire rack.