Crackly Banana Bread
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Ingredients
- 3 large ripe-to-over-ripe bananas
- 1 large egg
- 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil
- 1/3 cup (65 grams) light brown sugar
- 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course)
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 grams) baking soda
- 1/4 teaspoon table salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground cloves
- Salt
- 1 1/2 cups (180 grams) white whole-wheat flour (or flour mixture of your choice, see Note up top)
- 1/4 cup (50 grams) uncooked millet
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Preparation
Step 1
Preheat your oven to 350°F and butter a 9×5-inch loaf pan.
Step 2
In the bottom of a large bowl, mash bananas with a potato masher or the back of a wooden spoon until virtually smooth but a few tiny lumps remain.
Step 3
Whisk in egg, then oil, brown sugar, syrup and vanilla extract.
Step 4
Sprinkle baking soda, salt, cinnamon, nutmeg and cloves over mixture and stir until combined.
Step 5
Stir in flour until just combined, then millet.
Step 6
Pour mixture into prepared pan and bake until a tester comes out clean, about 40 to 50 minutes.
Step 7
Cool loaf in pan on rack.
Step 8
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Chef's notes
Loaves keep well in the freezer, wrapped tightly in plastic wrap, for a month or more.
Ours kept at room temperature for a record week, becoming more moist each day.
Miss the bourbon and butter? You might like my Jacked-Up Banana Bread too!
