There are many reasons to bake banana bread. You may have a bunch of bananas that have outlived their usefulness. You enjoy utterly delicious things. It would be best to have something warm and cakey to accompany your coffee when it’s raining. You like recipes that can be made in one bowl and serve a dozen people. You will be busy this fall and want to stock your freezer with delicious meals that can be heated up anytime.

Even though the original recipe has been around for just over six years, a blog’s lifetime, there are few reasons to reinvent banana cake. What’s new in banana bread? If there was, would banana bread need to be messed up? 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.

A few months back, I asked my editor if I could provide a whole-grain breakfast banana bread recipe. I replied, “BUT YOU SAY THE BIBLE IS DONE ONE.” You promised!” Just kidding! Kind of. ” I was really about to say, “Haven’t you seen my banana bread recipe?” This recipe is so great because it contains. I checked it out again, and (gasp!) it had There’s bourbon there. You’re welcome. Although I love bourbon, I cannot eat a bourbon cake for breakfast. Whiskey is fine in coffee. This recipe is full of refined sugar, white flour, and melted butter. It’s delicious, but I don’t want to feed us cakes for breakfast.

So, I started to fuss. I always do. The white flour was transformed into whole wheat flour. In one batch of butter was coconut oil; in another, olive oil. The white sugar turned into maple syrup. The bourbon went to sleep. The bourbon took a nap.

We often discuss texture when we speak about food: luscious cakes, juicy roasts, caramelized onion that makes a sighing sound against the walls of quiche, and peaches that melt into butter. We rarely mention the crackle from a creme brulee lid breaking or the curly edge of a thin slice of bacon. Only a few months ago, I ate a cracked muffin. Turns out it was millet. It’s like bird feed. After trying it as a breakfast cake, I doubt I will ever give it to birds again. Millet in banana bread creates a texture that is as pleasing to eat as popping bubble wrap. You know what to do.

Crackly banana bread

The crackle is from a millet that has not been cooked. This seed can be used in pilafs and other dishes, but it’s best left crunchy. You can find it in many health food stores, specialty shops, and larger supermarkets (I found mine at Whole Foods). You can make banana bread without it if you don’t own it or don’t care to look for it. It’s still delicious and wholesome.

A gluten-free mix might work here, but I haven’t tried it in my kitchen. You could also experiment with a mixture of whole-grain flour (such as rye or buckwheat flour) if you want to.

Miss the bourbon butter? You might like my Jacked-Up Banana Bread too!

3 large ripe-to-over-ripe bananas1 large egg
Olive oil or 1/3 cup virgin coconut oil heated until liquefied.
Light brown sugar, 1/3 cup (65 grams).
Maple syrup, 1/4 to 1/3 cup (60-80 ml), less for sweetness.
One teaspoon (5 ml) vanilla extract
Baking soda, one teaspoon (5 grams).
1/4 teaspoon table salt
Cinnamon, one teaspoon – ground
Nutmeg freshly grated to 1/4 teaspoon
Ground cloves, a pinch of
Salt
You can use any flour mixture, but I recommend white whole-wheat flour.
1/4 cup (50 grams) of uncooked millet

Preheat your oven to 350degF. Butter a 9×5 inch loaf pan. Mash the bananas using a potato masher in the bottom half of a large mixing bowl. In a large bowl, mash bananas with a potato masher or the back of a wooden spoon until almost smooth, retaining traces of lumps. The mixture will be sprinkled with baking soda, cinnamon, cloves, nutmeg, and salt. Mix in millet and flour, stirring until combined.

Pour the mixture into the prepared pan. Bake for 40-50 minutes or until the tester comes out completely clean. Cool the loaf on a rack.

Plan: Loaves can be tightly wrapped in plastic in the freezer for up to a month. Ours stayed at room temperature for a record-breaking week and became more moist daily.

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