My very favorite Banana Bread – with a crunch! The addition of uncooked millet to this recipe adds such a fun texture to a classic loaf. This easy banana bread recipe will have your tastebuds salivating while it’s still baking in the oven. A slice of moist, warm bread fresh from the oven with a little butter on makes a great snack, breakfast food, or treat.
What’s so great about banana bread?!
Banana bread does not have to be boring by any means. By playing with using different flours, a number of different inclusions, and various sugars – you can take a basic banana bread into the loaf of your wildest dreams!
Measure by volume, not by bananas
When it comes to making banana bread, I would suggest measuring the bananas by volume/weight instead of the number of bananas. A lot of recipes will mention using a certain number of ripe bananas, but I’ve found that using a specific unit of measurement helps to get the best most consistent results every single time.
Why do you want to use old bananas?!
Usually, banana bread recipes require the use of ripe or “old” bananas. This is due to a number of reasons!
- Ripe bananas can be used as an egg replacement in baking as they help provide structure as the loaf rises
- The soft consistency makes the bananas much easier to mash uniformly
- This makes the bananas incorporate more smoothly into your batter
- Ripe bananas are sweeter and much more full of concentrated flavor as they ripen
When are your bananas considered ripe?
The darker the banana… the better. Once your banana skin has a number of brown freckles and large brown spots you know you’re ready for them to be used! Honestly… there’s no banana that’s “Too ripe” when it comes to banana bread making.
To start the ripening process, allow the bananas to ripen at room temperature. Depending on the temperature in your kitchen, they could be ready in a few days or in a week. If you want to quicken the process, I would suggest placing the bananas in a brown paper bag for a few days and then check in on them!
Never throw away those “old” dark brown bananas! Stick them in the freezer to use the next time you make banana bread – your future self will thank you!
Our shining ingredients
What is Millet?
See those tiny little bits of yellow popping out of the banana bread in the photos above? That’s millet! Millet is a whole grain that’s packed with protein, antioxidants, and nutrients. It’s gluten-free as well, which makes it a great option for those that are sensitive or allergic.
Usually, millet is an ingredient that is used once it has been cooked – dried millet is not as commonly used within the culinary world. In fact, my mom uses millet in her bird feed outside… lucky little birds!
The Beauty of Coconut Oil
You may want to start thinking about incorporating more coconut oil into your baking adventures! First off, coconut oil is dairy-free, and for those with allergies and sensitivities, this can be an amazing alternative option. Coconut oil can also add a lovely hint of flavor to baked goods, the sweetness of a slight coconut taste is delightful.
Baking with Whole Wheat Flour
Whole wheat flour has a moment to shine in this banana bread loaf! Whole wheat flour has more fiber, nutrients, and flavor than all-purpose flour. It makes for a lovely, nutty, and flavorful loaf due to the more complex grain. It also has a great texture with a higher protein percentage!
Once your banana bread is baked, cooled, and sliced, place it in an airtight container or ziplock bag in the fridge for a longer shelf life. The banana bread should be good for up to seven days if kept in the fridge. After one week, wrap the leftovers in plastic and place them in the freezer to enjoy later.
Banana Bread with a Crunch
- 9×5 Loaf Pan
- Cooling Rack
- 3 (360 g) Bananas, Ripe
- 1 Egg, large
- 1/3 cup (72 g) Coconut Oil , melted
- 1/3 cup (73 g) Light Brown Sugar, packed
- 1/4 cup (80 g) Maple Syrup
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/2 tsp Ground Cloves
- 1.5 Cups (180 g) Whole Wheat Flour
- 1/3 Cup (67 g) Uncooked Millet
- Preheat your oven to 350°F
- Add flour, baking soda, salt, cinnamon, nutmeg and cloves into a medium bowl bowl and whisk until all ingredients are combined. Set aside.
- In a separate bowl, mash bananas with a fork until the majority of your bananas are smooth in a large bowl.
- Add the egg, oil, brown sugar, syrup and vanilla extract to the mashed bananas. Then add the dried ingredients and mix to combine. Finally, add uncooked millet and stir to combine.
- Pour mixture into your 9 x 5 sprayed and buttered loaf pan and bake until a tester comes out clean, about 50-60 minutes.
- Allow your bread to cool and enjoy!