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Whole Wheat and Millet Banana Bread

August 21, 2011 by Joy the Baker 149 Comments

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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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Categories: Bread, Breakfast, Fruit, Recipes, Snacks

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  1. Jennifer

    December 1, 2015 at 6:48 pm

    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!

    Reply
  2. figsinmybelly

    October 29, 2014 at 9:11 pm

    Hi Joy! I am volunteering at a workshop with senior citizens and kids next weekend. We are making little bird food decorations to hang outside to attract birds haha. And then we will make our own human snack to eat. This banana millet bread is perfect. Was thinking to turn them into muffins to bake faster. Do you think this recipe will yield 2 dozen muffins? Probably at least 18 muffins. (will credit you for the recipe!!)

    Reply
    • joythebaker

      October 30, 2014 at 5:57 am

      awesome! you might want to 1 1/2 this recipe to make sure you have enough batter for the muffins. have the best time!

      Reply
      • figsinmybelly

        October 31, 2014 at 10:50 am

        Thank you! I may do a test run this weekend. I’ll let you know how it goes!

        Reply
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Trackbacks

  1. Bribery as a training technique, part 2 | Despite My Pancreas... says:
    March 20, 2014 at 4:40 am

    […] banana bread is what it took.  And not just any banana bread, but my current favorite recipe for Whole Wheat and Millet Banana Bread.  Not stellar for the blood sugar (good banana bread seldom is), but good for my colon health, […]

    Reply
  2. No Bake Banana Bread | Madalyn Friedrich says:
    August 2, 2013 at 12:37 pm

    […] do have time this weekend for a full-on banana bread baking session, then I would take a look at Joy the Baker’s banana bread. She even has one with strawberries. This one is definitely on my “to do” […]

    Reply
  3. Joy the Baker – Brown Butter Banana Bread with Rum and Coconut says:
    June 27, 2013 at 12:09 am

    […] Whole Wheat and Millet Banana Bread […]

    Reply
  4. Date Banana Bread - Cooking with Books says:
    April 10, 2013 at 6:59 am

    […] Whole Wheat and Millet Banana Bread by Joy the Baker […]

    Reply

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