Honey and Millet Banana Bread

During the Great Achilles Tendon Accident of 2012, a huge bunch of bananas in our fruit basket went to that- too- ripe- to- eat stage.  Luckily, anyone with any sense knows that those bananas are perfect for banana bread.  So, banana bread I made.  This is not a traditional banana bread by any means, but it is my favorite one to date that I have made.  My recipe is adapted from this recipe and inspired by Joy’s millet banana bread.

 

Honey and Millet Banana Bread

3 medium bananas

1/2 cup honey

2 eggs

1/4 cup vegetable oil

1 cup all purpose flour

1 cup whole wheat flour

1/2 teaspoon baking powder

1 & 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon grated nutmeg

1 teaspoon cinnamon

1 teaspoon vanilla

1/4 cup raw millet

Method:

  1. Preheat the oven to 325°F.
  2. Mash bananas in bowl or mix with paddle attachment on a mixer.  Add honey, eggs, oil and mix together.
  3. Add the remaining ingredients and mix until just combined.  Over mixing will result in a tough loaf.
  4. Pour batter into a greased loaf pan and bake for 50 to 60 minutes.  The loaf is done with a toothpick inserted comes out clean.

Notes:

  • The honey turns this loaf a very dark brown.  Do not be surprised when it comes out this color!
  • The oven temp is low because breads with honey in them brown quicker.  If the top gets too dark before it’s done, cover with foil.
  • The millet will not cook all the way in the loaf and that’s ok!  The millet adds a pleasant crunch to this loaf, similar adding nuts.

I’m already thinking of a way to make this loaf vegan, but I was already making a lot of substations in this recipe; I wanted to be sure it turned out.  The honey is an excellent addition in place of sugar.  It adds subtle floral undertones that sugar cannot.

Plus peanut butter and you’ve got yourself breakfast!

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