Crackly Whole Wheat Banana Bread

With an abundance of chocolate and sugar available for the taking in every direction I look, it felt refreshing to make a somewhat more healthy baked good this past weekend—Crackly Whole Wheat Banana Bread. The “crackly” part comes from millet seeds, which give each slice a unique and satisfying crunch. Like most banana breads, this one hits its stride in terms of flavor and moistness a few days later (if you can make it that long). I love a slice with my morning coffee. And on Sunday, I used a few slices to make French toast—although with a heaping of maple syrup and butter, I’m sure it wasn’t much better than the holiday cookies I can’t seem to avoid these days. But hey, ’tis the season.

Crackly Banana Bread (from Smitten Kitchen; makes 9×5-inch loaf)

3 large over-ripe bananas
1 large egg
1/3 cup coconut oil, heated until it liquefies, or olive oil
1/3 cup brown sugar
1/4 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Pinch of ground cloves
1 1/2 cups whole-wheat flour
1/4 cup uncooked millet

Preheat oven to 350 degrees F and butter a 9×5-inch loaf pan. Mash bananas in a large bowl until nearly smooth. Whisk in egg, oil, brown sugar, syrup and vanilla extract. Add baking soda, salt, cinnamon, nutmeg and cloves and stir until combined. Stir in flour until just combined, then millet.

Pour mixture into prepared pan and bake until a knife comes out clean, about 40 to 50 minutes. Cool loaf in pan on rack.

Category: Kristin's Kitchen One comment »

One Response to “Crackly Whole Wheat Banana Bread”

  1. Claire

    Oh! I love millet! And I love crunchy. I may have to try this – though my oven has not been turned on in over a year. Hmmm…


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