Millet Banana Bread
As I prepare for the arrival of my third little one, I’ve been stocking my freezer with meals and easy snacks. One of my favorite go-to’s is banana bread. Its good for breakfast, an afternoon treat, or a midnight snack. I already had a loaf of my favorite banana bread stowed away and wanted to have a slightly different option. I had seen millet in a few banana recipes lately and thought it seemed like a great texture pair.
Millet is technically a seed. You might recognize it as bird seed. Don’t let that deter you from eating it. There are lots of things animals eat that are cool for us to eat too. Its super healthy. Just go for it.
There are two things you should know about that make me swoon over this bread. One is the smell of it baking. The brown sugar and the bananas come together to create the sweetest scent throughout your house. The second is the texture. Slightly crunchy while still being moist and chewy, this bread is like a giant banana cookie.
I exercised unusual restraint by not adding chocolate chips to this bread (as I think all bread should have chocolate chips) but I wouldn’t judge you harshly if you did.
1/2 cup (1 stick) butter, melted and slightly cooled
1/2 cup vegetable oil
1 cup light brown sugar, packed
1/2 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
3/4 cup 0% fat Greek yogurt
4 medium bananas, mashed
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup raw millet, rinsed
Preheat the oven to 350ºF. Grease and flour two 8x4 inch loaf pans and set aside.
In a medium bowl, whisk together butter, oil, sugars, and eggs until thoroughly incorporated. Whisk in the vanilla, yogurt, and bananas. Set aside.
In a large bowl, whisk together flours, salt, baking soda, and cinnamon. Stir in millet. Make a well in the center of the dry ingredients. Add the wet ingredients to the well and use a spatula to fold the batter together.
Divide the batter between the two prepared baking pans. Bake for 50-60 minutes or until a toothpick inserted in the center of a loaf comes out clean. Remove the pans from the oven and allow to cool for 15 minutes before inverting onto a wire rack to cool completely.
Adapted from Joy the Baker