Crackly Banana Bread

The crackle comes from uncooked millet, a seed that can be cooked like a grain in pilafs, but here is left crunchy. It’s sold in health food, speciality stores and many larger ones (i.e.Kroger, Whole Foods, etc). The recipe absolutely works without it and makes a delightful, wholesome spin on banana bread with no less deliciousness than the original.


1 1/2 cups (180 grams) whole-wheat flour
1/4 cup (50 grams) uncooked millet
3 large ripe-to-over-ripe bananas
1 large egg, and 1 additional egg white
1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil
1/4 cup (65 grams) light brown sugar or Stevia or No sugar needed
1/4 cup 100% maple syrup (less for less sweetness)
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 grams) baking soda
1/4 teaspoon table salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves


Mix flour and uncooked millet in a bowl. Preheat your oven to 350°F and butter a 9×5-inch loaf pan. In the bottom of a large bowl, mash bananas with a potato masher or the back of a wooden spoon until virtually smooth but a few tiny lumps remain. Whisk in egg, then oil, brown sugar, syrup and vanilla extract. Sprinkle baking soda, salt, cinnamon, nutmeg and cloves over mixture and stir until combined. Stir in flour mix until just combined.

Pour mixture into prepared pan and bake until a tester comes out clean, about 40 to 50 minutes. Cool loaf in pan on rack.

Special Notes:
~ Recipe shared by Joanna Lleverino via