Daily Goals. I usually measure before, but I’ve been wondering…, mimi — Usually I do it before but this time I’d had the coconut oil in the fridge and it was rock hard and I literally couldn’t chip off the right amount. I can’t wait to try your version! Worked well as a barely sweet breakfast loaf! Sounds awesome, it’s rainy, and like everyone else, I have some ripe bananas on the table screaming to be used. Super yummy… we put in some chia seeds instead of millet (since we didn’t have any on hand) and it was delish. just made this, but I realized I forgot the vanilla extract because it wasn’t referred to in the instructions! Hi! Crackling bits is definitely a twist on traditional banana bread. Can you try banana bread with ginger sometime? 3 large ripe-to-over-ripe bananas 1 large egg 1/3 cup coconut oil, warmed until it liquifies (or olive oil or sour cream, etc.) Delicious! I’ll look for them next time I’m at a store that sells Bob’s products and report back. “When we talk about food, we often talk about texture: plush cakes, juicy roasts, caramelized onions that sigh against the walls of a quiche and peaches that melt into butter.”. Have made 5ish times – no fail so far. millet was a great idea! BB – NYC. Slap some icing on it and you might as well call it a cake, but is a naked loaf automatically banana bread? I’m not sure if this is because of the reduced cooking time (about 20 min) needed for muffins? It’s not cooked, but it softens it. I love the millet addition! Still turned out fine. I love the contrasting texture of the millet. Plus, I’ve never had millet before, so it will give me a chance to try something new! This is a favorite in our house…I think the only SK recipe I make more often is “my favorite brownies.” We add chocolate chips and make as muffins (~18 minutes baking time) for easy freezing. I’m excited to try this recipe as a break from my usual Joy of Cooking recipe! I am so excited to make this. I have made a millet pilaf before. Although lack breakfast appropriateness has never stopped me before. SONGBIRD commented with the question of a substitute! Have you ever tried this, Deb? I did find the bread itself to be a little dry, but I plan to play around with adding more next time. I also added a streusel topping and skipped the millet (since I didnt have any). Ive been on SUCH a banana bread, cake, bars making bonanza. Im originally from NJ (the shore ) and moved here abt year and half ago..Love it! But since social distancing, my kids have been helping me make them at least once a week if not more — their one bowl-ness makes them such a good kid recipe, and the mashing of bananas is very satisfying. Erin — That is amazing! I know just the bananas that are destined for this very purpose. I used coconut sugar and sprinkled some on top before popping it in the oven. Thanks for always posting reliably delicious recipes, Deb!! A beautiful confluence of events (missing a just-past summer vacation covered in Sun Bum, a sunscreen that smells like whipped banana heaven, and a bunch of lusciously overripe bananas on the counter) has made it clear that I must make and devour this recipe a.s.a.p.! I’d love to hear back from anyone who has. Thanks and keep on the good work! But both will work. Mmmmm … this will be great with peanut butter on it for breakfast! I love this recipe and made it so many times! I used mostly barley flour and it was perfect. Now I just put the whole thing in the freezer until I have three of them and then it is banana bread time. – I used only 1/4 cup of maple syrup, no brown sugar (I tasted the batter and it seemed sweet enough, but in hindsight I definitely cut the sugar a bit too much) You are amazing! I noticed some people asking about the volume of bananas to use in this recipe. But what happened to metric measurements? Thanks for the great recipes! Any idea which would be easiest for my baby to chew? Yum! Yes! Leave a Reply Cancel reply. You promised!” Just kidding! The answers are, of course, no but due to a confluence of events and yes, 24-hours-from-fruit-flies bananas were one of them; freezer-packing was another I found myself making an updated banana bread last week and it was so lovely that it deserves a new mention. This week was still pumpkin bread, toasted with chevre and onion confit. I called the Mid-Manhattan Library about your December 17th date, but they have no record of it. In short: I’d say do as the jar says and store it in a cool, dim place. If youd like to play around a mix of whole-grain flours would make a lovely partial swap too (perhaps some rye, buckwheat or barley flours). Whisk in egg, then oil, brown sugar, syrup and vanilla extract. And so great to read about while the escarole meatball soup simmers on my stove! Amazing! But we so rarely talk about the crackle of a shattering lid of creme brulee or the edge of a thin, curly slice of bacon. The post itself talks about how adaptable blondie batter is, and all the diverse add-ins that complement it. They taste awesome! I also used two eggs and a half cup of milk and no oil. – Replacing some of the flour with chickpea flour I looove millet, too. IT WAS DELICIOUS!!!! Salt It turned out fabulous…. Ahem, what I was actually about to say was, “haven’t you seen my jacked-up banana bread recipe? I have stopped baking with butter and white flour, and therefore have been reading you less often. Let me also say that I generally hate banana bread so if you love banana bread you will probably adore this recipe. I was out of vanilla extract, so I took a note from the “jacked up” recipe and just dumped in a little whiskey instead :). My grocery co-op sells uncooked millet in the bulk aisle. I made it with gf flour (a mostly rice based blend) and subbed amaranth. I was happy to try something with millet, since I’d never cooked with it before, but I can’t say that I liked the crackle. These days, it lives on Pinterest. I then stirred in about a half cup of frozen blueberries. Here are more than 100 recipes you''ll use so often they''ll feel like your own; recipes with simple… I’ll let you know how it goes. This banana bread is amazing (and I’m not usually a fan of bananas!). Thanks! Thank you thank you thank you! i’m posting this mostly to help those who are thinking about trying a pumpkin substitution–i think there need to be more tweaking (or, you know, just try one of the great actual pumpkin recipes on here!). This is far more enjoyable to lift and scrape. Baked in two smaller loaf pans for 35 min. -used 1 cup coconut flour + 1/2 cup AP flour Other than that, great success. I will have to give this one a try. Reviews about this recipe. I won’t forget it next time like I did last night. (Of course, those who for some inexplicable reason don’t like crunchy nuts in their baked goods will probably not be amused…) I was happy to find I could order millet online when getting a few other things recently, and the loaf came out wonderfully. My husband loved it as it was though, so I think it is just personal preference! Thank you! Toasted and freshly ground flax seeds! Will now be adding uncooked Miller to tons of other baked goods for that little bit of CRONCH. Super good! There is definitely something about that crackle that makes the whole baked good feel virtuous, which is always a plus. @Shelley I love millet – can’t wait to try this. Made this with quinoa instead of millet. I haven’t found my perfect banana bread yet. What I love about it is how flexible it is. I’ve been totally obsessed with coconut oil for the last few months. The bread looks anemic to me, and the millet looks nasty. Bella — I’ve never weighed them, sadly. In a large bowl whisk together pumpkin purée, oil, eggs, and sugar. also made this substitution in your monkey cake this past weekend. I just made this today (snow day! – Honey instead of maple syrup batch of your chewy oatmeal cookies. I also like to do things like this in small loaves and give them as gifts to our residents at the retirement community we own. But the crackle top does sound hard to resist. Plus I was trying to find something to do with that baggie of millet I cannot recall purchasing. The millet is inspired–I can’t wait to try it. The first time I thought one of my kids added way too much baking soda, but it has happened to me twice more since then. In banana bread, the millet creates a texture as satisfying to eat as bubble wrap is to pop. There are very few reasons, however, to reinvent banana bread, even when one’s original recipe is just shy of six years old, an eternity in blog years. Wondering what else could have caused this – any suggestions? I really enjoy learning so many new and various things from them all. Banana bread is my favorite non-chocolate dessert. I’d just like to share that this has been one of my go-to recipes for years. 3 large ripe-to-over-ripe bananas; 1 large egg; 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil; 1/3 cup (65 grams) light brown sugar That bread looks amazing!! I was taken back to my childhood when I looked at the very first picture on your post, that is the same kind of bowl that my mom had and we used it for baking banana bread and lots of other things. The millet texture is really pleasant and fun. I was thinking half white flour and half whole wheat. Neat with an orange slice. Toasting the millet also brought out a slightly nuttier flavor element. (Whiskey in my coffee, however, is apparently no bigs.) Maybe next time. I made a couple substitutions –I filled the 1/3 cup up half way with maple syrup first, then the other half of the way with honey; I used 1 cup whole wheat flour and 1/2 cup unflavored protein isolate powder; I substituted quinoa for the millet. I always do. The bourbon took a nap. Here’s what I changed: I used a 15-oz can of pumpkin (not pie filling – just pumpkin puree) in place of the bananas; I swapped out the spices for about 1 tsp each of cinnamon and ginger, and mixed those in with the pumpkin first; I opted for the larger volume of maple syrup from the original recipe, as the pumpkin wouldn’t contribute sweetness the way the bananas do; I baked the batter as a dozen standard muffins, which took about 20 minutes at 350. I have three soft, speckly bananas on the counter that have had me dreaming of banana bread all week. fig, olive oil and sea salt challah + book tour. Over but a few little lumps of banana bread ) recipe is the one you coconut. 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