My home is a giant wedding cak, Flourless Chocolate Hazelnut Cake! Still turned out fine. I love the combination of coconut oil, maple syrup and millet! Amazing! considering a peanut butter icing…. – I never tried the millet actually but have instead always added pumpkin seeds which complement the babana marvelously Starbucks had a date bran muffin with it. Deb, Oh, banana bread is always so delicious. Now, Heidi (101 cookbooks) had a lemon yogurt muffin with millet. I figured I would follow the above recipe with less sweetener, olive oil and more whole wheat in the flour mix. If you like your muffins sweet, you’ll probably want a little more sugar or syrup, but this was just perfect for me. Made this with quinoa instead of millet. “When we talk about food, we often talk about texture: plush cakes, juicy roasts, caramelized onions that sigh against the walls of a quiche and peaches that melt into butter.”. I also replaced the brown sugar with raw honey (1:1), also just as good. You see these babies? My 13 year-old went for the batter like a bee to flowers. I turn to this recipe as soon as I notice a few bananas getting more and more ripe. – I used only 1/4 cup of maple syrup, no brown sugar (I tasted the batter and it seemed sweet enough, but in hindsight I definitely cut the sugar a bit too much) Gluten free mixture of 40% millet flour, 40% quinoa flour, 10% coconut flour. Would you recommend 1) reducing milk and water, or 2) adding more flour and millet? I haven’t clicked through to pictures of your little guy in a while…when did he get so big?!? It’s perfect and I’m never looking back. Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. Still, I think that bourbon version sounds more interesting :). And I’m all about the coconut oil. Definitely will make again. I’m not sure I’ve laughed that hard in my life. I tried it and was hooked for a while but had somehow forgotten all about it until now. At least it has the rye flour, right? :), How long did you bake in the mini loaf pan? I just baked this today with quinoa as well and the whole thing is delish!! Yes! Sprinkle baking soda, salt, cinnamon, nutmeg and cloves over mixture and stir until combined. I’ve also made zucchini and pumpkin breads, subbing in for the requested amount of bananas in a recipe. @ Ami – if I could chip in – you could make the bread as is with about 2 – 4 tablespoons of yogurt to help with the leavening process. I do, however, want to try the bourbon version as well…. Technology. sally lunn bread + honeyed brown butter spread. Is there something about having too much baking soda after doubling the recipe? Sep 29, 2012 - [Psst! Delicious!! Thanks for the great recipes! The answers are, of course, no but due to a confluence of events — and yes, 24-hours-from-fruit-flies bananas were one of them; freezer-packing was another — I found myself making an updated banana bread last week and it was so lovely that it deserves a new mention. thank you and I am big fan of your blog and writing style. I used 3/4 cup whole wheat flour and 3/4 cup AP flour, and added a pinch of ground cardamom which is a natural pairing with cloves in my mind. I had all the ingredients on hand except for the millet, so I used 3 TBS. oh yes! Made it just now with canola oil and oat bran (instead of the millet). I love banana bread and I think millet is seriously underused in cooking, so thank you. I love the contrasting texture of the millet. Just made this bread…YUM! Also STHOOS melts my heart. Thanks again Deb!!! Just made this with 1/2 coconut flour, 1/2 whole wheat, just maple syrup (no brown sugar), and quinoa instead of millet. My thoughts on what I did – the flours worked great, the banana flavor is light, but still present and the bread turned out very moist, though it tastes really rich – I could probably have used less than the full amount of oil and been just fine. Plus, I’ve never had millet before, so it will give me a chance to try something new! Thanks, Deb! I should next time. Perfect, a lot of baking with too much white flour/processed sugar etc doesn’t do it for me. Also, can you eliminate sugar and maple syrup from this recipe altogether and have it still taste great – perhaps just increase the number of over-ripe bananas for sweetness? Instead of sugar I dice a ripe sweet pear. Yum!! It’s going to be hard to actually make a different banana bread. For people who are concerned about the health ramifications of cocoanut oil, as far as I am aware it just goes solid because of its nature, not because of processing (which makes it less health-problematic), but I could be totally off with that and if you’re really worried you should ask your health professional/the internet/a combination thereof. I love me some banana bread, but “crackly” is … well, it’s what my life has been without for so long. Next up, I’m adding it to Deb’s pumpkin bread recipe. Made this tonight and it was absolutely perfect — not greasy, but very moist, perfect texture, not too sweet… With or without the millet, this is a great recipe! I have made your jack-up version before, but with rum. The guys were extremely skeptical of the millet and I worked hard to convince them it was just a healthy crunch (they insisted millet was used in cow feed :). I haven’t had banana bread since I was a kid. Great idea, especially if baking for people with nut-andaseed allergies but you want that “something extra” texture to it. Didn’t have white whole wheat flour, so subbed regular whole wheat flour. I make millet all the time, first I lightly toast it in a cast iron skillet, that way when steamed it is even nuttier and with a great bite! The millet is inspired–I can’t wait to try it. Last time I clicked through, he was eating mushy baby stuff :). This is a keeper! Two days ago, my husband asked me, “What DID you do to this to make it so moist?!”. Something like 12g in a single tablespoon–more than butter, and SIGNIFICANTLY more than olive oil. One question. Just made, added pumpkin and made muffins instead. Leaving a few little lumps of banana also give a darker impression. Sorry, your blog cannot share posts by email. Didn’t have vanilla extract, so subbed spiced rum. It is SO moist and delicious…and yet, I have absolutely no guilt eating or serving it to my fam since it’s made with so many good-for-you ingredients. I omitted the sugar entirely and just added a splash of maple syrup. This is a wonderful recipe. Whisk in egg, then oil, brown sugar, syrup and vanilla extract. I love the recipes but I also enjoy reading everything you have to say about them. Thanks so much for the recipe! Having just 2 ripe bananas at hand, I added a tiny apple (the old, sweet sort), grated – wouldn’t taste it if I didn’t know. It was fantastic! I have three bananas on the counter nearing that sweet spot. Millet! Anyway, I love figuring out how to make recipes vegan/gluten free/whatever because I have loads of friends and family who have various dietary restrictions for health or ethical reasons and even though I’m pretty catholic in my tastes I really like being able to feed everyone. Can’t wait to try this one. I subbed a whole-grain all-purpose gluten free blend and it turned out so good. I’ve made this many, many times. I’ve ALWAYS loved banana bread, and I’ve made many, but this one trumps all. This looks awesome, I’ll try it soon! Variation number two would be to use half whole wheat flour for the white four. I’ve made this recipe twice as a loaf and love it, and just now I made it as muffins. Would chia seeds be an acceptable substitute for millet seeds? Thanks Deb!! Wow! I mean, is there anything new to add to banana bread? I made (well actually the nearly 9-year old did). Any thoughts on maybe subbing in applesauce for the oil? I have a bag in my pantry that I have yet to find a use for (and actually have ALL the other ingredients on hand miraculously…). ::surreptitious sliding of said bananas to Susane:: It is definitely one of my new favorite banana bread recipes. There are not enough ripe bananas in my house. Instead of millet, I use 1/4 cup of chia seeds, 1/4 cup of flax seeds, 1/2 cup of walnuts, and 1/2 ish cup of mini-chocolate chips. I made this last night, used 2vcupd of flour instead of millet. It should be fine here, but I haven’t used it in baking much so I cannot say for absolutely certain. Wait, you used baking powder for maple syrup? Ah.. uncooked millet… When I saw the first pics.. i thought it might have been something like poppy seeds … ths would also be healtheir… One can never get tired of banana bread and the various twists that people give it!! My goodness it’s delicious. Judi — I’m unfamiliar with them but I’m thinking it might be different? Quick question… this sounds delicious but was wondering if I could substitute quinoa for the millet? All thoughts appreciated!! It worked really well; it’s one of the best loaves of banana bread I’ve ever tasted. I just made it for the third time to take on a roadtrip tomorrow. For the crackle and the heartiness it adds. Susanne — Wow! Coconut palm sugar vs. Brown sugar Oh, and I guess I didn’t add the clove only because I didn’t have any. That’s one thing I never have in my cupboard. this was gooood!! I just read online that 1/3 cup mashed = 1 average banana, but that sounds a touch low to me. The first time I thought one of my kids added way too much baking soda, but it has happened to me twice more since then. This is a favorite in our house…I think the only SK recipe I make more often is “my favorite brownies.” We add chocolate chips and make as muffins (~18 minutes baking time) for easy freezing. Used regular white flour, vegetable oil (wasnt sure about trying with olive), used honey instead of maple, no millet here. If you are dedicated to start to enlarge your smitten kitchen banana bread, you must next be dedicated to long-suffering the changes and dogfight accordingly for the in flames of your life. You have vanilla in your list of ingredients but no mention of it in the recipe directions, should it be included or not? This recipe makes me happy, but what makes me really smile is that photo of Jacob! I think agave will have a slightly milder flavor, but contributing the same amount of sweetness/moisture to the bread. I was thinking about banana bread when I was passing a shelf of bananas the other day at the grocery store. I made this gluten free and as muffins rather than bread. You promised!” Just kidding! *plus bonus points for the “crackly”. At least I am not going to be cheating on you with another blogger :). I made a few changes: A few months ago, my editor asked me if I had a recipe for a whole-grain breakfast-y banana bread and I snapped back “BUT YOU SAID THE BOOK WAS DOOOONE. And you know, it’s full of white flour and refined sugar and melted butter and it’s absolutely, unquestionably wonderful but when it comes to breakfast, I like to pretend that that I’m not feeding us cake but something wholesome and that recipe makes it hard to pull off. I think without it wouldnt be right. Amazing. Do you know if it’s ok to leave out, or does it need to go in the fridge? I have enough bananas to make my traditional version + this one, so… off I go! You like things that are unquestionably d… There are very few reasons, however, to reinvent banana bread, even when one’s original recipe is just shy of six years old, an eternity in blog years. Even if I don’t have ripe bananas, I’m fully willing to put an unripe banana or two in banana bread (I know, I know…sinful!). Thanks! Good grief! I actually tried toasting the millet first…. There’s nothing more satisfying than cutting into a rolled cake to reveal the swirl in the middle. A bunch of commenters have used a flax egg replacement, see #114, 132 and 201. Coconut oil. Amazing recipe! Will definitely make again – glad to have a healthy banana bread. Banana bread is my weakness! Worked well as a barely sweet breakfast loaf! My email should be linked to my username I think. 8x Cookbook Author I personally liked the texture, my 2 year old scarfed it down, but my husband didn’t like the way the quinoa stuck in his teeth. Thanks as always for your work.. Thank you! Chevre cheese, the real chevre remained outside. May 19, 2020 - I know, I know, you don’t need to tell me that there are already four banana bread recipes on this site, plus four additional banana cakes, and that’s probably enough, right? I find it infinitely adaptable, as it works with more or fewer bananas, different fats, different amounts of sweeteners, etc. Thanks Deb for this healthy and yummy breakfast recipe, I’ll be surely making it soon! so I just didn’t use it, still tastes awesome. I made this today, with the coconut oil and barley / buckwheat flours and quinoa for millet. Thanks for another awesome recipe, Deb. Didn’t have millet this time, so subbed amaranth, which was also deliciously crackly! (Whiskey in my coffee, however, is apparently no bigs.) It’s very hot and humid where I am. I got the idea from America’s Test Kitchen Multigrain bread, but I don’t bother soaking/cooking it beforehand. Thank you for the recipe. It was delicious. Your one pot farro is another one that I love. The recipe is from one of my favorite bloggers and cookbook authors, Deb Perelman from the Smitten Kitchen (as if she needs introducing). But seriously, I may love bourbon enough to argue that it should be a food group but I just cannot pull off a bourbon-spiked cake for breakfast and still make it through the day. We cut it unusually close t, Apple Tart with Sugar Cookie Dough Crust! Boozy banana bread sounds wonderful! Nothing beats the comfort of banana bread. I have been making it with gluten free flour for at least two years (Namaste all purpose) with a direct cup-for-cup sub. Thank you very much for the recipe its great and very easy to put together. Neat with an orange slice. The addition of crackly millet is genius! I am not sure how this would work without the sugar because I haven’t tested it; you might want to use more bananas to compensate for the lost sweetness and moisture. I love the coconut oil in this. as soon as I saw this recipe I knew I had to try it. Next time I will also add a bit more salt. I make us breakfast every Sunday for the week ahead, and try not to make things that are too cakelike. (I know, WAY too many variables changed! Thanks! Is that normal? First published September 28, 2012 on smittenkitchen.com |, http://purpleclosetbeauty.blogspot.com/2012/09/fruit-and-sprice-breakfast-cookies.html, http://zumbamybuttoff.wordpress.com/2013/06/26/millet-banana-bread-and-chocolate-chip-millet-granola-bars-2/, http://joythebaker.com/2011/08/whole-wheat-and-millet-banana-bread/, http://nordicbaker.wordpress.com/2014/08/17/best-banana-bread/. Mahalo! Well, this time at least, it was a good thing. Thanks for the recipe, I’m enjoying it in bed on Sunday morning. I bet it’s fabulous! Made as mini muffins, with a few mini chocolate chips on the top, my preschool girls loved them. And so great to read about while the escarole meatball soup simmers on my stove! Looks delicious. Three years ago: Snickerdoodles and Date Spice Loaf Two years ago: Beef Chili + Cheddar-Sour Cream Biscuits http://zumbamybuttoff.wordpress.com/2013/06/26/millet-banana-bread-and-chocolate-chip-millet-granola-bars-2/, I loved this recipe. We used 2 parts white flour, one part whole wheat. I hope some make it to breakfast. I sometimes get dark brown splotches from banana chunks or from brown sugar that stayed lumpy. Both delicious, though the coconut oil kind of overpowers the pears. I see that some commenters have used quinoa and chia; I don’t know if anyone has tried hemp. This time I toasted the millet prior to adding in and I have to say the result was grand. Confession time again! We shared a ride in an RV from Manhattan to the Hamptons, which was a bonding experience, not only because of the close quarters, but the sense that we’d all survived a tumble in a clothes drier. Science. I love the crackle! I’m thinking the next time around, I might sub in some pumpkin or persimmon puree for the banana. I haven’t baked with coconut oil before, but will for sure experiment now. It was a hit! My sister passed on this recipe to me and I’ve made it numerous times while living in New York. “It’s like it has sprinkles!” So, job well done! It’s amazing. I did not have any millet, so I omitted that. Is it possible that the 10-minute baking time for a baby muffin just isn’t enough for the millet to get that bubble wrap appeal? I’ve made banana bread with teff grain, which is finer than millet and doesn’t provide crackle exactly, but adds a very pleasant texture and nutty flavor. this weekend’s project is chili and cornbread, but as soon as my green bananas ripen – you know what’s coming! :). Click to email this to a friend (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), View ZoëBakes-210398741988’s profile on Facebook, Homemade Marshmallows! Renee — Agave would be fine. I veganized it and used a flax egg instead of a regular chicken egg and it still turned out great. Lisa C.– :). My boyfriend is on vacation now with his family. Oh dear, I just realized I had confused two recipes when writing that comment. They taste awesome! Sooooo good. Post was not sent - check your email addresses! Texture changes everything! Sorry for the trouble. Watch. Mash bananas in the bottom of a large bowl. It took about 23 minutes and made 15 muffins, FYI. It was decent, but I think it’s smaller size compared to millet made it less crackly. When it comes to making a homemade 20 Best Ideas Smitten Kitchen Banana Bread, this recipes is always a favored I hope Iam not causing offense. Went for 1/3 cup of maple syrup. Excellent recipe! So this is amazing – I can’t wait to try it! I have all of the reasons to make banana bread EXCEPT the going-bad bananas. I’m definitely getting some millet when I’m back in the natural foods store next week. For my taste and my husband’s, I would leave out the millet/amaranth and just go back to including walnuts. Yours looks great. You can use different sweeteners, add an extra banana and omit MOST of the extra sweeteners…. I love your blog and just wanted to share my opinion. Cool recipe. Genuinely,… A generous heap of orange peel makes a wonderful difference too. Recipes. This really does sound like a lighter and healthier (yet still delicious) banana bread. Thanks again! The white flour became whole-wheat flour. So go on; you know what needs to be done. Downtown Madison (State Street area) very very hip and so many great restaurants from unique countries around the world. You are too good. My mom’s place is being sold soon, and I ended up with the bowl. One thing they like is that it’s so freezable. Used agave instead of maple syrup and replaced the whole wheat flour with half regular, half ground quinoa. Erin — That is amazing! Perfect degree of sweetness, but the bread’s consistency turned to very moist and less crumbly, more spongey. It will be my go-to recipe when I have extra bananas and egg whites from now on! I made this before when you first printed the recipe and followed the recipe as it was. Great pictures! It is the loveliest looking banana bread I’ve ever made, however, and I’ve tried just about every recipe out there. I introduced my Ultimate Banana Bread, a new recipe, in April 2020.] I have some leftover pumpkin and was thinking of making pumpkin bread. SONGBIRD commented with the question of a substitute! I’m gluten free and as I was reading this I was so hoping that the crunch was going to be millet. I’ve tried to make my grandma’s banana bread recipe with healthier substitutions, but it never turns out just right — I can’t wait to try yours! Hmmm. Swapped butter equally (read somewhere that you should scale it but I couldn’t be bothered) and it worked a treat. It listeners: [], Like the bird feed! Did I do anything wrong? When we arrived in East Hampton, which is like an Audrey Hepburn movie set, we had brunch at Ina’s favorite restaurant. I now have two pins for banana bread on there, and have yet to try either! You’re going to be wildly busy this fall and are hoping to pack your freezer with all sorts of wonders that that can be warmed up whenever the craving strikes, even if you’re not around to enjoy them. I have been trying to bake healthier options for my family members, and this recipe is really great! I haven’t found either flaxmeal or chia to be particularly necessary (: Oooooh, I love the idea of a crackling banana bread. Made this today as I wanted to try the millet in the loaf. I love millet – can’t wait to try this. Next post: spaghetti with broccoli cream pesto. After reviewing the posts I thought about using quinoa for the crackle, but then I found some Wheatena on hand, which oddly enough had a recipe for “crackle cookies” on the back. Individual slices for breakfast, a snack or a sent to school snack. The second day (because that first loaf really didn’t last long), with pears that were about to liquefy in my fruit bowl (I omitted the cinnamon, but kept the nutmeg and clove). However! Love your blog :0). I’ll let you know how it goes. I’d recommend making it. The millet texture is really pleasant and fun. I cook so many things from your site. I live they you used coconut oil, I bet it adds great flavor. Probably the difference between justifying it as a breakfast bread vs. a dessert. I always do; I have nothing to gain by stealing anyone’s work. I’m über curious about that crunch factor! I don’t have white whole wheat flour – what would be a good substitute? Thanks for this lovely recipe! Definitely a keeper. (Not that I’ll ever share it with the birds again after trying it in breakfast cake.) They’re currently living in my freezer because defrosting them seems to mash them for me. :). I have made this twice in two days! Mmmm. I made this with quinoa instead of millet and it came out great! By the way, I have an even tinier kitchen (live in Tokyo) that makes yours look palatial! This one is plenty sweet enough. I tell him, “but it is whole wheat flour!” and he doesn’t listen. When we talk about food, we often talk about texture: plush cakes, juicy roasts, caramelized onions that sigh against the walls of a quiche and peaches that melt into butter. Now I just put the whole thing in the freezer until I have three of them and then it is banana bread time. Not really sure how that is possible but will probably try again with 5 TBSP. Last batch I substituted a weird combo of maple syrup, agave and honey for the syrup and it came out beautifully. I have just one question: How can one be too busy to go to the grocery store, but not too busy for recreational muffin-baking? Just ask! It’s the best fruit and grain combination (next to granola). Thanks again Deb!! I also swapped the oil for applesauce because I try to cut back wherever I can. My son does a happy dance every time I make this recipe. I was planning on making banana bread as a little welcome home surprise. The millet is genius. Alas, I am- according to my father- A glu-tard :). Great recipe! The bourbon took a nap. Millet sounds great, and I saw a reference above to quinoa, too. I made 1.5 times the amount in a bundt form, using olive oil and whole wheat flour – very easy to make, moist and tasty! This whole recipe just blew my mind. Thanks! Salt is listed twice in the ingredients – am I missing a second application? Out clean, about 40 to 50 minutes crunch by including toasted,. 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