I’m the girl that will stone-cold stare a banana into ripeness just so I can make banana bread.
Banana bread is just one of those things this girl has a crush on…. along with boys who open doors for me, handwritten letters, and kitten figurines.
This is how banana bread always starts… after a bowl of stale popcorn for breakfast and hot hot coffee. ย I’m living right. ย Obvi.
Two bowls. ย A whisk. ย Overripe bananas. ย Two loaf pans…
You have all this stuff, right?
Banana bread is so simple, so delicious, and it makes my house smell like life success. ย It makes me feel like I’m living right. ย It makes me hope I get to be 80 years old making this bread for the people I love. ย I’ll have wrinkled Grandma hands. ย I’m into it.
Let’s talk about millet. ย Millet is a gluten free seed. ย Yea… a seed.
Millet is used a lot in bird food… but it’s a totally healthy ingredient to throw into non bird related food. ย There’s calcium, fiber, B vitamins, and it’s easy to digest! ย It’s a good time food. ย On the real.
I added raw millet to theย banana bread batter. ย Ps. ย I should have rinsed it. ย You should rinse yours. ย Does it cook completely when baked? ย Nope!.. and that’s the beauty of it! ย The millet stays slightly crunchy. ย It’s like having lots of walnut bits in your bread… without the walnut bits. ย It’s a really lovely and crunchy addition to this moist and flavorful bread.
Whole Wheat and Millet Banana Bread
makes 2 8×4-inch loaves
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/2 cup canola or vegetable oil
1 cup light brown sugar, packed
1/2 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
3/4 cup buttermilk
4 medium bananas, mashed
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 cup raw millet, rinsed
Place a rack in the center of the oven and preheat oven to 350 degrees F. ย Grease and flour two 8×4 inch loaf pans and set aside.
In a medium bowl, whisk together butter, oil, sugars, and eggs. ย Beat until thoroughly incorporated. ย Whisk in the vanilla, buttermilk, and mashed bananas. ย Set aside.
In a large bowl, whisk together flours, salt, baking soda, and cinnamon. ย Stir in millet. ย Create a well in the center of the dry ingredients. ย Carefully pour the wet ingredients over the dry ingredients. ย Use a spatula to fold the batter together.
Divide the batter between the two prepared baking pans. ย Bake for about 1 hour, or until a skewer inserted into the center of the bread comes out clean. ย Remove from oven and allow to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. ย Banana bread will last, well wrapped at room temperature, for up to five days.
149 Responses
I have been making this bread forever, it is my absolute go-to for overripe bananas. But today I discovered a game-changer (inspired by another recipe on your site): this recipe with BROWNED BUTTER. Oh my goodness. Sooooooo good!