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Banana Bread with a Crunch

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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.

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This easy banana bread recipe will have your tastebuds salivating while it’s still baking in the oven.

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A slice of moist, warm bread fresh from the oven with a little butter on makes a great snack, breakfast food, or treat.

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Honestly... there's no banana that's "Too ripe" when it comes to banana bread making.

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To start the ripening process, allow the bananas to ripen at room temperature.

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Depending on the temperature in your kitchen, they could be ready in a few days or in a week.

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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!

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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!

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Click the link below for the entire recipe!