Go Back
+ servings

Banana Bread with a Crunch

My very favorite Banana Bread - with a crunch! The addition of uncooked millet to this recipe add such a fun texture to a classic loaf.  
5 from 5 votes
Print Recipe Pin Recipe
Course: Bread
Cuisine: American
Keyword: Banana Bread, Bread, Breakfast
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8 Slices
Calories: 299kcal
Author: Emily Laurae


  • Bowl
  • Whisk
  • Spatula
  • 9x5 Loaf Pan
  • Cooling Rack


  • 3 (360 g) Bananas, Ripe
  • 1 Egg, large
  • cup (72 g) Coconut Oil , melted
  • cup (73 g) Light Brown Sugar, packed
  • ¼ cup (80 g) Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • ¼ teaspoon Salt
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • ½ teaspoon Ground Cloves
  • 1.5 Cups (180 g) Whole Wheat Flour
  • 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! 


Once baked, cooled and sliced, place 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 in the freezer to enjoy later. 
Recipe adapted from Smitten Kitchen


Calories: 299kcal | Carbohydrates: 49g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 222mg | Potassium: 302mg | Fiber: 4g | Sugar: 21g | Vitamin A: 61IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 1mg
Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!