Barely sweet! I’ve never used millet before, but what a fun and different addition….might have to give that a try. super moist and delicious! 159 / 2,000 cal left. Apr 20, 2014 - There are a lot of good reasons to make banana bread: You have a pile of sad bananas on top of your fridge that have reached their life’s expectancy. Love this recipe! Serving Size : 0.5 " slice. This was amazing! Richard — Many commenters over the years have suggested to me that you freeze them just before then. SONGBIRD commented with the question of a substitute! this just came out of the oven 15 minutes ago. Mar 28, 2014 - This Pin was discovered by Hannah Watts. Amazing! pure vanilla extract 1 tsp. Very original. Next time, though, I think I would try the coconut oil or just use a neutral oil. Made it – loved it – delicious crakly goodness!! You like things that are unquestionably d… With a few modifications (as per my gluten free lifestyle, and love of all things natural) the bread is in the oven filling the house with whisps of sweet decadent memories. I just baked a loaf, and it is just as amazing as I was expecting. My boyfriend is on vacation now with his family. BTW, Whole Foods sells millet in bulk section. Will add. The spouts are great. Wonderful recipe ideas. What I actually did to come up with this recipe is take my standard banana bread and replace the white flour with whole wheat and added millet, an idea I got after having it in a delicious muffin over the summer. There are very few reasons, however, to reinvent banana bread, even when one’s original recipe is just shy of six years old, an eternity in blog years. @Deb – do you measure the coconut oil before or after melting? Made this tonight to start off our covid-lockdown. I love my mom’s banana bread recipe, which I hand copied from her when I was in high school, but I’ll have to try this one soon! Looks so good. Deb, I’ve been coming to your site for years. I made this into muffins because I wanted to bake them up quickly before everyone got out the door this morning. My new face banana bread – thanks deb. I have to run it under warm water. 6 / 67g left. オンラインカロリーカウンターとダイエットプランが無料で利用できます。摂取カロリーを素早く簡単に記録して体重を減らしましょう。また、200万以上の食品の栄養成分表を検索できます。 Love to see you come to Madison Wi on your book promo. Thank you, I’m definitely getting some millet when I’m back in the natural foods store next week. :-). Great idea, especially if baking for people with nut-andaseed allergies but you want that “something extra” texture to it. @Songbird: When in season you can make a delicious quick bread with persimmons. I made one batch as written (with the quinoa sub) and one batch with strawberries (took an extra 5 minutes to cook). This really does sound like a lighter and healthier (yet still delicious) banana bread. But the crackle top does sound hard to resist. And yes, one is. Fingers crossed! As well as muffins. Oh and by the way, lived in Aruba for a year after vacationing there 4 times a year for years…Im sure you get the “Aruba” madness thing! No, mine is usually a bit crackly in here, not sure if there are different varieties or causes…. I love the contrasting texture of the millet. The muffins turned out great. Almond Nut Smitten Kitchen Chocolate Caramels Toffee Just Desserts Crackers Sweets Recipes Caramel Dip. It will be my go-to recipe when I have extra bananas and egg whites from now on! It will make it easier to see what the query is that you are answering. Not too sweet – I used half maple syrup/half agave, and the millet gives it a nice crunch! I’ve added nuts and chocolate chips at different points in time, and had so many overripe bananas this time that I made a second batch as muffins and added PB2 in place of some of the flour (yum!). I also added a streusel topping and skipped the millet (since I didnt have any). Great pictures! My parents get persimmons from a neighbor and make a killer banana-ish bread recipe with that (they’re the smushy Hachiya persimmons). My son does a happy dance every time I make this recipe. I think it’s done while they’re still in the peel. The millet adds the perfect crackle without being a full blown crunch. I’ve made it….an untold number of times. Just made it, adapted it due to my cupboard’s requirements and my preferences (I love butter). smitten kitchen crackly banana bread. But I’m not sure what else. in the same way as this, there is more reveal in the banana bread smitten kitchen for further items, and every square inch in the banana bread smitten kitchen is important! So good. Hmm what if I sub pureed pumpkin for the mashed bananas? Six years ago: Flower Cupcakes. Seems like you were more than a bit “inspired” by Joy the Baker’s recipe: http://joythebaker.com/2011/08/whole-wheat-and-millet-banana-bread/. And so great to read about while the escarole meatball soup simmers on my stove! I love this recipe!!! Thank you! I made this on sunday morning, absolutely amazing. (Yay for all things banana and crunchy!) Thanks for another banger recipe, Deb! I’ve tried to make my grandma’s banana bread recipe with healthier substitutions, but it never turns out just right — I can’t wait to try yours! I’ll take the bourbon on the side. I dialed down the maple syrup to compensate for the added sweetness and moisture. 1) Neither the wheatena nor the quinoa had the same “crackle” effect as the millet, although they added a nice texture compared to regular banana bread. I love this bread. Both my husband and I bought banana bread worthy bananas AND STILL there are not enough. if you make this gluten free I want to know how it goes too! I add extra crunch by including toasted walnuts, and then coating the buttered pan with sesame seeds. You might like my Jacked-Up Banana Bread too! thank you! It was perfect. Honey for the maple syrup Whisk in eggs and vanilla. :). I like that this one tastes more like a nutritious bread and less like cake masquerading as breakfast. “When we talk about food, we often talk about texture: plush cakes, juicy roasts, caramelized onions that sigh against the walls of a quiche and peaches that melt into butter.”. Love this recipe. I think My Organic Market does too. Love, love, love the texture added by the millet. A great way to reduce on sugar, use good fats, and add fiber! found it! And while the banana bread is baking you can whiten your teeth by rubbing with the inside of the banana peel! ), Outcomes: I’m going to take them to my friend in Germany when I fly out to see her tomorrow. There are a lot of good reasons to make banana bread: You have a pile of sad bananas on top of your fridge that have reached their life’s expectancy. I will make this. (Pound cakeis baked in the same sort of pan and is called cake regardless of its glazed or unglazed status…) Banana bread is a quick bread already, so like cake (and unlike regular breads), it doesn’t need time to rise. It’s going to be hard to actually make a different banana bread. Kinda. My mom’s place is being sold soon, and I ended up with the bowl. I LOVE the millet crunch and since you’ve posted this, I’ve added millet to lots of other baking recipes. @Songbird, try zucchini! I made a loaf of this yesterday, but only after spilling half the bag of millet all over the kitchen floor. I love your blog and just wanted to share my opinion. I personally liked the texture, my 2 year old scarfed it down, but my husband didn’t like the way the quinoa stuck in his teeth. The crunchy texture sounds so good, it must make this banana bread even more addictive! P.S. Photo and recipe from Smitten Kitchen. It’s perfect! I am also lactose intolerant). I guess I’ve been too self absorbed in my own kids’ astonishing rates of growth. I have made this banana bread and it’s absolutely wonderful :). I use Bob’s Red Mill 10-grain cereal to make wholesome foods crackle. :). I was also wondering if you could sub quinoa for millet…? I suspect a gluten-free flour mix would work well here, but didnt test it out in my kitchen. My family loves this recipe so much that I always make a double batch. Hot from the oven, smelling wonderfully and tasting deeelicious! This looks delicious and I wish I was smelling it baking right now. On the other hand, my five year old does not like them, but that’s why ther are tiny loaf pans so I can scoop out pre-millet batter for him. :). Integration Acres in Athens, Ohio is selling the pulp too! there is no going back. I’m thinking the next time around, I might sub in some pumpkin or persimmon puree for the banana. Cool loaf in pan on rack. How does this food fit into your daily goals? Just made these with quinoa in place of millet and they came out great! My only substitution was 1/2 cup rye flour, plus some chopped bittersweet chocolate in today’s loaf per a friend’s request. Crackly Rye Banana Bread If you can’t handle the crunch and crackle (or can’t find any), feel free to leave out the millet — just don’t call it crackly. :). You must Create an Account or Sign In to add a note to this book. At least it has the rye flour, right? Any tips on adjusting cooking time to make muffins? I mean, is there anything new to add to banana bread? I just read online that 1/3 cup mashed = 1 average banana, but that sounds a touch low to me. Perfect, a lot of baking with too much white flour/processed sugar etc doesn’t do it for me. I don’t comment much on your recipes, but I am stunned by how light and delicious this turned out. Songbird – You can substitute an equal amount of mashed I used Spelt Flour, about 1/4 cup maple syrup and coconut oil. What do you think about the taste difference? I have a ginger banana bread recipe that I love, but my current sweetie is allergic to bananas so I can’t make any of these recipes. Here is a tip about fruit flies; wash all veg and fruit as soon as you get it home from the store, and yes that includes bananas. Sounds perfect for this cool, rainy morning. Was searching to buy millet and there is a hulled and unhulled version…which is the one you used or does it not matter? Just made this with 1/2 coconut flour, 1/2 whole wheat, just maple syrup (no brown sugar), and quinoa instead of millet. Ironically, I never rarely have butter on hand, so usually opt for coconut oil as a substitute. Time to get cracklin’. Yummy!!! It’s sold in health food, speciality stores and many larger ones (found mine at Whole Foods). So yummy and moist! Thought I’d share it here in case someone else wants to try with butter too. Whenever I’ve come home from a trip overseas, my Mom makes this for me :). Deb, I’ve made this recipe about a million times. It’s still really good, but with the bourbon … whoa. Worked great and gave it that crunch. MCynthia. The millet is such a fun (and nutritious) addition. Linda — I have never tried it so I cannot say what kind of texture it will impart uncooked in the bread. Baked this recipe this morning using spelt for the flour, omitted the brown sugar and used the full amount of maple syrup. They assist create the smitten kitchen banana bread look smart and competently fitted. thank you and I am big fan of your blog and writing style. And banana bread without millet makes our kids question what’s wrong with it, lol. It is SO moist and delicious…and yet, I have absolutely no guilt eating or serving it to my fam since it’s made with so many good-for-you ingredients. There are a lot of good reasons to make banana bread: You have a pile of sad bananas on top of your fridge that have reached their life’s expectancy. And your writing is a joy to read, I am always happy to see your posts in my inbox! But not Delicious, and I think it’s the millet that makes it! I made this last night, used 2vcupd of flour instead of millet. I did want to let you know, Deb, that you forgot to include adding vanilla in the instructions – no harm, I added it in with the liquid ingredients, but I just thought you might want to update the recipe. Definitely a keeper – next time I’ll do muffins to freeze! I really enjoy learning so many new and various things from them all. I’ll definitely be making this again soon–thank you!! 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