If you are anything like me, you probably have some brown bananas on your counter. Its ok, I understand, this time of year its very hard to keep bananas for more than a few days before they start getting attacked by fruit flies and turning brown overnight. No worries. Never throw those babies away! I actually buy extra bananas just so I can let them turn brown on purpose so I can make this recipe.
I absolutely love this recipe. I felt like a bit of a rebel from deviating from my moms famous banana bread recipe. I love moms too, this one just holds a special place in my heart for some reason. I just like the crackly little bits so much. I seriously try to keep this around for more than a day, and I fail miserably every.single.time. If you decide to make this brace yourself and prepare your mind that you won’t be able to save any. Especially if your husband comes home from work looking for a snack. It’s all over, just eat the whole loaf. I have made some modifications to the original recipe, but feel free to tweak to your liking as it comes out similar!
Recipe adapted from Smitten Kitchen
Crackly Banana Bread
- 3 large ripe-to-over-ripe bananas
- 1 large egg
- 1/3 cup coconut oil, warmed until it liquefies
- 1/3-1/2 cup organic sugar, or a combination of maple syrup and sugar (depending on how sweet you want it)
- 1 T molasses
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon (5 grams) baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground cloves
- 1 1/2 cups (180 grams) sprouted flour (feel free to use whatever flour you want)
- 1/3-1/2 cup chocolate chips (optional…ha, as if!)
- 1/4 cup (plus a little extra) (50 grams) uncooked millet
Heat oven to 350° and grease a 9×5 loaf pan. In large bowl mash the bananas with a potato masher or fork. Whisk in egg, oil, sugars, molassas and vanilla. In a small bowl combine flour, baking soda, & spices (Do not add millet yet!). Gently incorporate dry mixture into your banana mixture, being careful not to overmix! Add millet and chocolate chips and fold into batter. Pour mixture into prepared pan and sprinkle the top of the bread with some extra millet. Bake for 50-55 mins until toothpick comes out clean.
Cool in pan or wait at least 15 mins before cooling on a rack or plate. (I have been known to dump it immediately after it comes out and I usually loose its pretty shape and burn my mouth on melted chocolate chips…so it’s probably best to wait.)
I love Smitten Kitchen by the way…she cooks up some goood stuff.