Whisked Away: Millet Banana Bread

Tuesday, September 13, 2011

Millet Banana Bread

This bread was delicious and surprising. The use of raw millet was strange sounding, but the end result was crunchy and awesome. I received a great positive response to this bread from people. It was even great 5 days later toasted with butter! Yum! I am now going to become a raw millet adding person, and add it to all the quick breads I make!

Make this bread, and as you do offer up a prayer for our little Mira Joy and her parents.

Thank you.

Whole Wheat and Millet Banana Bread

Adapted slightly from Joy the Baker

makes 2 8×4-inch loaves

1/2 cup (1 stick) unsalted butter, melted and cooled slightly

1/2 cup canola, vegetable, or coconut oil (if you use coconut oil be sure to melt it first)

1 cup light brown sugar, packed

1/2 cup granulated sugar

4 large eggs

2 teaspoons pure vanilla extract

3/4 cup buttermilk (or milk with 1/2 tsp lemon added to it)

4 medium bananas, mashed

1 1/2 cups whole wheat flour

1 1/2 cups all-purpose unbleached flour

1 teaspoon salt

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 cup raw millet, rinsed

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. Do not over mix.

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.