Weekend baking project! And GO.
Ben can’t tell how he feels about the crackle in this bread. I, on the other hand, love the crackle. (Just so we’re clear, by crackle I mean raw millet, aka birdseed, aka don’t look at me in that tone of voice because it tastes good, okay?)
So, yeah. Birdseed banana bread. Have I lost you yet?
Though it’s used in birdseed, yes, millet is actually a human food. It’s a kind of ancient seed, healthy and full of nutrients, which happens to be having a renaissance in the bulk food aisle, somewhere between the multicolored quinoa and the chia seeds (and the general pretension, yes). And whatever, it’s great in banana bread! With a bit of rye flour and coconut oil and not very much in the way of sugar, the loaf sings and crackles and makes you feel better when you pull a back muscle and have to hobble around like someone three times your age. It’s great in thick slices for breakfast or thin, half slices when you’re not supposed to be snacking but just can’t help yourself (I’m told).
Banana bread is a staple, for me. One that gets tweaked and twisted and changed according to how I feel, or what’s in my pantry, or which books or blogs I’m reading this week. I mean, how many recipes for banana bread have I tried, at this point in my almost-30-year-old life? A bunch. But this one, with its depth and crackle, is my favorite version yet.