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
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
- Preheat the oven to 325°F.
- Mash bananas in bowl or mix with paddle attachment on a mixer. Add honey, eggs, oil and mix together.
- Add the remaining ingredients and mix until just combined. Over mixing will result in a tough loaf.
- 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.
- 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.