";s:4:"text";s:15581:"Gluten free mixture of 40% millet flour, 40% quinoa flour, 10% coconut flour. Um. I was also afraid the cinnamon was going to be overwhelming, but it gives a perfect subtle note of warmth. I love millet crackily-ness in my baked goods. Sounds awesome, it’s rainy, and like everyone else, I have some ripe bananas on the table screaming to be used. I made this into muffins because I wanted to bake them up quickly before everyone got out the door this morning. The crackle comes from uncooked millet, a seed that can be cooked like a grain in pilafs, but here is left crunchy. Stir in flour until just combined, then millet. Have filed this under “make this.”. Add to that the millet seeds for crunch. I made one batch as written (with the quinoa sub) and one batch with strawberries (took an extra 5 minutes to cook). It will be making a gluten-free appearance in my house before the end of day tomorrow. Previous post: crackly-banana-bread. All thoughts appreciated!! I have made it as written, varied the flours used, and subbed chia seeds for millet (or skipped it altogether). @ Ami – if I could chip in – you could make the bread as is with about 2 – 4 tablespoons of yogurt to help with the leavening process. And coconut oil. Not too sweet, a nice texture, and then an added crunch from the quinoa (and protein!!!). Made this for a second time this morning (requested by hubby). This morning, while my 8 year-old was munching a piece of this amazing banana bread, she told me “Mom, for my birthday, instead of birthday cake could you make banana bread?”, I just wanted to let you know that I made this for muffin mondays here at the all-girls dorm at MIT, and they LOVED it. THanks for a delicious recipe. It seems to be quite flexible – I didn’t classify my bananas as “large”, so I used four of them, and the results were delicious. For her party yesterday we made a three layer harvest cake based on this banana bread recipe. It’s my go-to banana bread recipe by far. I also used 1/2 almond flour and I think that worked great as well. ;) Four years ago: Black-and-White Cookies and Summer’s Last Hurrah Panzanella As a person who knows whole grains are better but is still sometimes working on loving them, this recipe is awesome because no one in my house of picky eaters noticed the difference. ultimate zucchini bread. On the other hand, that might be good because I may have gained some weight from the last two week’s of banana bread. I didn’t have millet, so I used an equal amount of amaranth. That could be awesome actually. :). Maybe in the bird food bag, but not in my cupboard. They didn’t rise as prettily as normal muffins–they’re flat on top–but they’re very moist and have a good subtle sweetness. Instead of maple syrup, i poured in hill honey sourced from my neighbour’s rubber plantation in Kerala; the bananas were grown on our farm and the brown sugar was replaced with powdered jaggery (unrefined cane sugar)…i added some orange rind and left out the cinnamon…, the outcome? I used rye flour and a little toasted wheat germ instead of millet. I’d love more info if possible! Downtown Madison (State Street area) very very hip and so many great restaurants from unique countries around the world. And you know, its full of white flour and refined sugar and melted butter and its absolutely, unquestionably wonderful but when it comes to breakfast, I like to pretend that that Im not feeding us cake but something wholesome and that recipe makes it hard to pull off. I do however approach it as a guide and make a ton of replacements depending on what I have on hand or where the mood takes me. this is by far the best banana bread i’ve made so far! I loved the texture and flavor; my preschooler gobbled them up, too. I’m definitely getting some millet when I’m back in the natural foods store next week. :-). a deliciously browned, fabulously crackly, flavourful banana bread…. This looks like just the thing to kick it back up the list!! Songbird – You can substitute an equal amount of mashed I subbed canola oil for the coconut, and used half wheat and half all purpose flour, and made this into 12 muffins (350 for 22 minutes) and OMG. 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. I just made this and it’s great!! This is amazing. I’ve made all the banana bread recipes on this blog. 2) As I mentioned above, cutting the sugar to only 1/4 C maple syrup, left the bread just slightly undersweatened. fig, olive oil and sea salt challah + book tour. The crunch of the millet really makes these special. chocolate caramel crackers. You’re welcome. My two daughters seem to be as perplexed as I am. Madison would be so SMITTEN with you for sure! vermontsailfreightproject.com), so I substituted the maple sugar for the brown sugar. I particularly like the crunch that the millet provides. I made a few changes: 7 % 3g Protein. Calorie Goal 1,841 cal. Breakfast taken care of for this week! We *love* the millet too. Replace the egg with 1Tbsp ground flaxseed and 1/4 cup water and its vegan! When you require remarkable suggestions for this recipes, look no additionally than this listing of 20 finest recipes to feed a group. This sounds so great. And it’s all gone. Your email address will not be published. Made this with quinoa instead of millet. Is there a registration and required book purchase? 4) Today is our daughter’s first birthday. Thanks for another way to use it! The best part is that being on a diet that won’t break my bank at breakfast :) I can still enjoy a sliver of that bread along with my morning fullbar I will still be able to lose my needed weight, and I know with the combination of both I will stay full until my lunch and not have to worry about snacking during the morning. The third time, I used all brown sugar (2/3 cup), butter and no spices – LOVED it with the fun millet. 1/3c maple syrup plus the bananas was sweet enough for me. Can you try banana bread with ginger sometime? Winning! Thanks for another banger recipe, Deb! I’ve always wondered why salt is listed twice. So what was the consensus on coconut oil vs. olive oil? Last time I veganized it by substituting the egg with an additional banana; I also used mostly whole flour and added some shredded coconut. For my taste and my husband’s, I would leave out the millet/amaranth and just go back to including walnuts. I’ll let you know how it goes. I have been making it with gluten free flour for at least two years (Namaste all purpose) with a direct cup-for-cup sub. Stir in flour until just combined, then millet. 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! Oh no no no, do you know what you did now?! Still, I’m about 75% sure it will be fine, so go for it. I love the millet addition! This banana bread looks gorgeous! very fun to make and a big hit. I love how you healthified it. Did it yesterday with some changes as in Venezuela is hard to find some ingredients. It would be great to know the nutrition info. Thank you, Everyone loves banana bread, but everyone gets sick of the ‘same old banana bread’. Just ask! Erin — That is amazing! This looks wonderful! Great idea to add it to banana bread! -added a bit of lemon juice to the mashed bananas One quick note, the recipe never said when to add the vanilla. You like things that are unquestionably d… Both delicious. 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. And maybe some chocolate chips, just because. I’ve made it….an untold number of times. But I alter it by omitting the millet, thus it’s not really “crackly”. Or if one lady’s pop is another lady’s chalkiness! I finally found my favorite banana bread recipe! Calorie Goal 1,841 cal. And I always make sure I have extra bananas on hand so I have an excuse to keep making it! -I didn’t have much honey left (only a couple tablespoons) and didn’t have maple syrup at the house, so I filled the rest of the 1/3 cup with dark molasses. 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. Definitely like the sound of adding millet – I love adding different grains to my breads! So good. I’ve yet to try a “fail” recipe, this banana bread is fantastic! It is definitely one of my new favorite banana bread recipes. Can’t wait to receive the cookbook. Poppy seeds would work great, also will try some day with chocoate chips. Good luck! 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil I was in a bit of a dilemma first, since we get millet in two variants: in a husk and without it, but without it, there would be no crackely texture, so that sorted it. Well, this time at least, it was a good thing. Great recipe. :-). Didn't have millet so substituted chia seeds which added a nice crackle. Whenever I’ve come home from a trip overseas, my Mom makes this for me :). Love the addition of millet. It’s nice because it doesn’t seem to take up too much “room,” meaning I keep the dry ingredient amounts the same and add the millet in addition. I have made this banana bread and it’s absolutely wonderful :). The millet adds the perfect crackle without being a full blown crunch. Just the kind of recipe I love!! Nature’s Balance spread) at a one-to-one substitution without any disasters, tho depending on the results you might decide to add a bit more or less the next time you make it. It took 60 minutes to cook. baking soda 1/4 tsp. Instead of millet, I use 1/4 cup of chia seeds, 1/4 cup of flax seeds, 1/2 cup of walnuts, and 1/2 ish cup of mini-chocolate chips. 159 Cal. You read my mind… I literally logged on to find your banana bread recipe and here it was – staring me in the face on the first page! You like things that are unquestionably d… Thanks for a great recipe! 33 % 6g Fat. Not good to eat, but not enough to make banana bread with. I gave this a try today. I made this last night – except I made muffins since my husband thinks it too much work to slice a loaf, lol – and it was DELISH!!!! Any suggestions? http://purpleclosetbeauty.blogspot.com/2012/09/fruit-and-sprice-breakfast-cookies.html, I just made this as a batch of 12-muffins. I’m sure the extra millet flavor will give it an extra punch. Mmmmmmm I just made it for the third time to take on a roadtrip tomorrow. I’ll look for them next time I’m at a store that sells Bob’s products and report back. Otherwise, this is a really good banana bread recipe. I usually measure before, but I’ve been wondering…, mimi — Usually I do it before but this time I’d had the coconut oil in the fridge and it was rock hard and I literally couldn’t chip off the right amount. Thank you so much for posting this! He looks so grown up. I don’t know but I’m sure we’ll scoff the lot by tomorrow morning. (Yay for all things banana and crunchy!) Do you think I could substitute agave syrup for the maple syrup? (I was planning to but all the comments are making me doubt myself). I’ve been searching for years for a banana bread recipe I love and I’ve finally found it thanks to you. Wondering what else could have caused this – any suggestions? No one would know it’s a “healthified” banana bread :) Thank you for an excellent recipe! I had quinoa on hand so used that, only had 2 bananas, so added a couple spoonfuls of peanut butter and did half maple syrup and half honey. & since I’m commenting a may as well say that this is my most favorite food blog I read. I can’t wait to get more bananas and make it properly. I too love to use healthy substitutions while baking. And will add more millet next time. I’ve been a devoted reader of Smitten Kitchen for close to a decade, making (and obsessing over) everything from her confetti cookies to her meatloaf.Deb Perelman has published no fewer than four banana breads on her blog, plus a banana bread crepe cake and an upside-down banana cake (which both look equally intriguing). 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