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.
Servings: 8 Slices
Calories: 299kcal
Ingredients
- 1.5 Cups Whole Wheat Flour
- 1 teaspoon Baking Soda
- ¼ teaspoon sea salt
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- About 3.5 Bananas Ripe
- 1 Egg large
- ⅓ cup Coconut Oil melted
- ⅓ cup Light Brown Sugar packed
- ¼ cup Maple Syrup
- 1 teaspoon Vanilla Extract
- ½ teaspoon Ground Cloves
- ⅓ Cup Uncooked Millet
Instructions
- Preheat your oven to 350°F
- Add flour, baking soda, salt, cinnamon, nutmeg, and cloves into a medium bowl and whisk until all ingredients are combined. Set aside.1.5 Cups Whole Wheat Flour, 1 teaspoon Baking Soda, ¼ teaspoon sea salt, 1 teaspoon Cinnamon, ½ teaspoon Nutmeg, ½ teaspoon Ground Cloves
- In a separate bowl, mash bananas with a fork until the majority of your bananas are smooth in a large bowl.About 3.5 Bananas
- Add the egg, oil, brown sugar, maple 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.1 Egg, ⅓ cup Coconut Oil, ⅓ cup Light Brown Sugar, ¼ cup Maple Syrup, 1 teaspoon Vanilla Extract, ⅓ Cup Uncooked Millet
- 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!
Notes
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
Nutrition
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