Joy the Baker

Whole Wheat and Millet Banana Bread

August 21, 2011

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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.

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This is how banana bread always starts… after a bowl of stale popcorn for breakfast and hot hot coffee.  I’m living right.  Obvi.

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Two bowls.  A whisk.  Overripe bananas.  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.  It makes me feel like I’m living right.  It makes me hope I get to be 80 years old making this bread for the people I love.  I’ll have wrinkled Grandma hands.  I’m into it.

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Let’s talk about millet.  Millet is a gluten free seed.  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.  There’s calcium, fiber, B vitamins, and it’s easy to digest!  It’s a good time food.  On the real.

I added raw millet to the banana bread batter.  Ps.  I should have rinsed it.  You should rinse yours.  Does it cook completely when baked?  Nope!.. and that’s the beauty of it!  The millet stays slightly crunchy.  It’s like having lots of walnut bits in your bread… without the walnut bits.  It’s a really lovely and crunchy addition to this moist and flavorful bread.

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Whole Wheat and Millet Banana Bread

makes 2 8×4-inch loaves

Print this Recipe!

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.  Grease and flour two 8×4 inch loaf pans and set aside.

In a medium bowl, whisk together butter, oil, sugars, and eggs.  Beat until thoroughly incorporated.  Whisk in the vanilla, buttermilk, and mashed bananas.  Set aside.

In a large bowl, whisk together flours, salt, baking soda, and cinnamon.  Stir in millet.  Create a well in the center of the dry ingredients.  Carefully pour the wet ingredients over the dry ingredients.  Use a spatula to fold the batter together.

Divide the batter between the two prepared baking pans.  Bake for about 1 hour, or until a skewer inserted into the center of the bread comes out clean.  Remove from oven and allow to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.  Banana bread will last, well wrapped at room temperature, for up to five days.


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