So sometimes I forget about things. Like that letter I’ve been meaning to mail…for two weeks…and those episodes of TopChef that are backlogging on our OnDemand…or these poor lonely bananas.
Not one to let things go to waste- I set out to put them to good use on a particularly foggy morning. Considering the level of ripeness they reached, the only feasible outlet was to make banana bread. I’ve been wanting to use millet in baking [mainly I want to bake them in muffins, weird?] ever since I tried this recipe and decided millet was the best thing ever. Plus it’s healthy! Sure, it’s technically bird food, but when boiled it adds a great texture to soups, and when baked it adds a nice crunch. When I came across this bread recipe over at Joy the Baker the bananas’ fate was decided.
I wanted to make it vegan [just because] so I changed the recipe a bit:
1/4 cup earth balance coconut spread
1/4 cup olive oil [we were out of vegetable oil]
1/3 cup brown sugar
2 Tbsp granulated sugar
2 flax eggs [2 Tbsp ground flax, 6 Tbsp water]
1 tsp vanilla
1/4 cup + 2 Tbsp almond milk
2 ripe bananas, mashed
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1/2 tsp salt
1 tsp baking soda
[after re-reading the original, I realized I completely forgot to add the cinnamon…]
a heaping 1/4 cup raw millet
Make your flax eggs and set aside to let it congeal [about 10 minutes]. Butter an 8″ x 4″ pan with coconut butter. Preheat oven to 350˚. Mix wet ingredients. Mix dry ingredients. Combine! I baked mine for 55 minutes.
I love the addition of millet to breads- if you’re allergic to nuts it’s a great substitute for that crunchy texture you get with nut breads! I’ve also heard of people doing the same thing with quinoa if you can’t find millet. It’s moist thanks to the bananas and I swear it’s not too sweet! Hope you try it out [vegan or not]. I found it to be particularly nice in the morning with a cappuccino.
I’m officially obsessed with millet. Good thing I have a solid 2 cups left 🙂