Probably the difference between justifying it as a breakfast bread vs. a dessert. Previous post: crackly-banana-bread. And you know, its full of white flour and refined sugar and melted butter and its absolutely, unquestionably wonderful but when it comes to breakfast, I like to pretend that that Im not feeding us cake but something wholesome and that recipe makes it hard to pull off. So…. I loved the texture of the millet. @Songbird, try zucchini! I’m thinking the next time around, I might sub in some pumpkin or persimmon puree for the banana. Ooh, millet to banana bread; great idea! bread quite some time ago and suggested millet instead of walnuts for that crunchy/crackly texture at a fraction of the cost. I’m going to slice up this loaf and freeze it for breakfasts. super moist and delicious! I love this banana bread! this was SO GOOD. Deb, I made this with one third barley flour and was delicious. “We so rarely talk about the crackle of a shattering lid of creme brulee or the edge of a thin, curly slice of bacon.”, Who’s “we” in this sentence? Tomorrow morning I am making this, only I’m turning it into crackly pumpkin cranberry loaf. I only used 1/4 cup of maple syrup as I don’t like too sweet, but will try a little more next time. I made it tonight with 1/2 cup wheat, 1/2 cup white, 1/2 cup rye. I made it almost a week ago, and I just finished the last slice – still SO moist and just as good as fresh-baked. Saturday, September 29, 2012. crackly banana bread There are a lot of good reasons to make banana bread: You have a pile of sad bananas on top of your fridge that have reached their lifes expectancy. The toasted millet provided a bit more texture making the bread more substantial. I baked pumpkin muffins with millet and chocolate some time ago and they were also delicious. I want to suggest a label of “whole grains” for these recipes. Both my husband and I bought banana bread worthy bananas AND STILL there are not enough. After years of trying different recipes, our family was hooked on this one instantly! I don’t have any millet right now, but I do have some amaranth seed. I love this recipe and made it so many times! Excellent recipe! Just made this banana bread without the millet (didn’t have any on hand). Millet. And sometimes you don’t like bananas, and you should just go bake chocolate chip cookies. Your raspberry whole wheat ricotta scones freeze up nicely, as does your chana masala. We didn’t use the millet and substituted for the banana and spices. I had all the ingredients on hand except for the millet, so I used 3 TBS. It seems like it would work, but I’d love to hear other people’s experiences. I will make this. For all those wondering, I ending up making the bread with hemp hearts and it worked beautifully! (c,f, I catered my own vegan- & gluten-free-friendly wedding reception even tho I am omnivorous and have no issues with gluten) So if anyone has more questions of this nature, feel free to ask me. I had quinoa on hand so used that, only had 2 bananas, so added a couple spoonfuls of peanut butter and did half maple syrup and half honey. Any thoughts on maybe subbing in applesauce for the oil? 7 % 3g Protein. I’ve made this recipe twice as a loaf and love it, and just now I made it as muffins. It’s slightly undercooked and under-risen, which may be due to either the amount of quinoa or the oatbran?? Carrie — I would toss a couple spoonfuls into any muffin or quickbread you like. That’s one thing I never have in my cupboard. Just made this with 1/2 coconut flour, 1/2 whole wheat, just maple syrup (no brown sugar), and quinoa instead of millet. 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! I think this will officially be my go to banana bread recipe (there have been many but this one just crackled its way to the top spot)! re: the pic of Jacob. Just made it, adapted it due to my cupboard’s requirements and my preferences (I love butter). I don’t usually make changes to your recipes, but I used a cup of oat flour, and coconut sugar. You could forage for it or possibly find it at a farmers’ market. Was looking for something different than our regular banana muffins. 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. If you don't put chocolate chips in your banana bread, then it's not banana bread. 3 large ripe-to-over-ripe bananas 1 large egg 1/3 cup coconut oil, warmed until it liquifies (or olive oil or sour cream, etc.) It’s not cooked, but it softens it. Thanks! DELICIOUS! These were absolutely delicious. I love banana bread so this one I will definitely have to try. I’m not sure if this is because of the reduced cooking time (about 20 min) needed for muffins? I made this recipe this morning and it is amazing!! I made this into muffins because I wanted to bake them up quickly before everyone got out the door this morning. Thanks for all your incredible recipes, they are helping us through this crazy time! Wondering if the unckooked millet acts the same way. They’re supposed to look absolutely revolting when you defrost them, but are totally ready to use when you want banana bread. It was very moist and very good. I added chocolate chips and it was delicious! How do I make this without eggs? This week was still pumpkin bread, toasted with chevre and onion confit. very fun to make and a big hit. phew! First thoughts on other things to put in your bread: strawberries, blueberries, cherries, apricot or peach puree, pumpkin and sweet potato. Time to get cracklin’. as soon as I saw this recipe I knew I had to try it. Btw, the store that figures out how package bananas so that you can buy 5 at a time, one fully green, one just about freckled, and the other three a range in-between so that you can have a perfectly ripe banana each morning (rather than none ripe then all overripe at once!) These days, it lives on Pinterest. It’s in my latest recipe! Amazing. Nowadays, most of them are built in the walls of your smitten kitchen banana bread. I’m sure the extra millet flavor will give it an extra punch. I have made your jack-up version before, but with rum. I’ve even skipped the millet and served it drizzled with raw honey, topped with cacao nibs and coconut flakes. It is very tasty, but mine didn’t rise as much as Deb’s in the photo and despite the comments raving on its moistness, it’s really dry?. I loved this! :), Deb, this looks lovely! It is a really beautiful creation – wasn’t sure anything could match up to the beauty of your blog but it does! Not even for the promise of a crackle! Just made these with quinoa in place of millet and they came out great! I’ve substituted spelt for the millet since I couldn’t find millet in the supermarket, and the spelt gives a nice texture. :). 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 wanted to make this bread for my boyfriend and his family and decided to substitute the maple syrup with honey (true Greek style- as well as the famous Greek olive oil) and I had to use walnuts instead of millet. Thank you for your divine recipes which ALWAYS come out great! I have a second batch in now into which I threw some cocoa for the heck of it – I’ll let you know how that went ;). 4) The flour ratio again yielded a really light bread. I also used two eggs and a half cup of milk and no oil. If it is not much trouble, could you please include the number of the comment with the name while answering? Didn’t have white whole wheat flour, so subbed regular whole wheat flour. I just made this and the smells are amazing. Pour mixture into prepared pan and bake until a tester comes out clean, about 40 to 50 minutes. If anyone tries it with amaranth, please come back and post a comment. I think My Organic Market does too. Great recipe. Variation number two would be to use half whole wheat flour for the white four. Just kidding! Delish! This sounds excruciatingly delicious! Poetry. 1/4 cup (50 grams) uncooked millet. You are a life saver. I know there’s some baking chemistry mystery going on here, but Google has been no help to me. I’ll definitely be making this again soon–thank you!! -I had a bunch of egg whites left over from making pastry cream, so in a 1 cup measure, I cracked the egg and filled the cup with egg whites. Just ask! I think a batch of banana bread in it would be quite fitting. I was thinking half white flour and half whole wheat. "Why make any old banana bread when you can make it with a dark, buttery, trickle-down walnut caramel on top?" I used frozen bananas and chopped them in my mini food processor and added chocolate chips-highly recommended. In a large bowl whisk together pumpkin purée, oil, eggs, and sugar. Downtown Madison (State Street area) very very hip and so many great restaurants from unique countries around the world. Recipes. ), and I’m munching it now. We *love* the millet too. There are a lot of good reasons to make banana bread: You have a pile of sad bananas on top of your fridge that have reached their life’s expectancy. Sodium 2,245g. I will be putting millet in all sorts of baked goods from now on! It was decent, but I think it’s smaller size compared to millet made it less crackly. Ricotta scones freeze up nicely, as it looks trouble, could you do to to! 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