Crackly Banana Bread
Photo © Deb Perelman
- 3 large ripe-to-over-ripe bananas
- 1 large egg
- 1/3 cup virgin coconut oil, warmed until it liquefies, or olive oil
- 1/3 cup light brown sugar
- 1/4 to 1/3 cup maple syrup (less for less sweetness, of course)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon table salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Pinch of ground cloves
- Salt
- 1 1/2 cups white whole-wheat flour (or flour mixture of your choice, see Note up top)
- 1/4 cup uncooked millet
- This recipe is vegetarian
- Produce
- To-over-ripe bananas, large ripe (3)
- Cooking & Baking
- Baking soda (1 teaspoon)
- Brown sugar, light (1/3 cup)
- Cinnamon, ground (1 teaspoon)
- Cloves, ground (1 Pinch)
- Coconut oil, virgin (1/3 cup)
- Maple syrup (1/4 cup)
- Nutmeg (1/4 teaspoon)
- Salt (1)
- Table salt (1/4 teaspoon)
- Vanilla extract (1 teaspoon)
- Whole-wheat flour, white (1 1/2 cups)
- Pasta & Grains
- Millet (1/4 cup)
- Refrigerated
- Egg, large (1)
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published September 28, 2012 (4 months ago).
157 people saved this recipe.
