Thanks for a wonderful post. I love gooey banana bread! I was inspired by this recipe to put millet in my favorite bran muffin recipe. ::surreptitious sliding of said bananas to Susane:: this banana bread was the best I’ve ever had–and with such healthy substitutions from the norm. Loved this recipe thank u for sharing keep up the great work! I turn to this recipe as soon as I notice a few bananas getting more and more ripe. I didn’t realize I was holding my breath until she arrived and I could feel my body relax. I bet this is dreamy! So for those looking to save a few calories, the bread still turned out moist even without the oil! If you want to have hangers for pans and ladles, you have to be supplementary cautious in the smitten kitchen banana bread. This looks awesome, I’ll try it soon! :). I just made this and the smells are amazing. I’m not sure I’ve laughed that hard in my life. Reduced brown sugar to 1/4c and used 1/4 c maple syrup. I made a bastardized version of this (combining several different recipes), and for anyone interested, I cut the sugar all the way down to 1/2 cup total (1/4 cup white, 1/4 cup brown), and it still tasted nice and sweet. Quinoa — I am not sure if it is has the same crunch when uncooked in baked goods because I haven’t tried it. Pastry Chef Last time I veganized it by substituting the egg with an additional banana; I also used mostly whole flour and added some shredded coconut. 3 large ripe-to-over-ripe bananas It was still really delicious! I’ve made this many, many times. I usually get it done faster. Now its off to the shops to find millet! I have always used Helen Corbitt’s recipe and it is quite good but I wanted something a little healthier. 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. After freezing the texture breaks down so you barely have to mash them, but the end product is just as good. This looks delicious and I wish I was smelling it baking right now. What could I use as a replacement for eggs? made this tonight but it wasn’t as spectacular as i was hoping (note: i’m still eating it!). So good. Best of all, it’s healthy. -used 1 cup coconut flour + 1/2 cup AP flour I didn’t buy them because I have 3 weeks worth of sweet tart dough in my freezer that I made and don’t have time to finish yet. I made (well actually the nearly 9-year old did). I’ve also made zucchini and pumpkin breads, subbing in for the requested amount of bananas in a recipe. @Songbird, try zucchini! And so great to read about while the escarole meatball soup simmers on my stove! Again as before I used spelt and omitted the brown sugar, using the full amount of maple syrup. I did make some awesome swaps though: It turned out really good. Pinch of ground cloves Gluten free mixture of 40% millet flour, 40% quinoa flour, 10% coconut flour. In banana bread, the millet creates a texture as satisfying to eat as bubble wrap is to pop. So good…thanks for the recipe! I have three soft, speckly bananas on the counter that have had me dreaming of banana bread all week. I’ve also added some cardamom to the recipe and it tastes great! There are a lot of good reasons to make banana bread: You have a pile of sad bananas on top of your fridge that have reached their life’s expectancy. We subbed bourbon for the vanilla (Ok, so we put in a lot more than the amount of vanilla it called for). Thanks for sharing!!! Used agave instead of maple syrup and replaced the whole wheat flour with half regular, half ground quinoa. :-). I didn’t have an appropriately ripe bananas, so I swapped 1 cup of pumpkin puree for the bananas. Dang that’s an awesome recipe. It was a hit! Stir in brown sugar, an egg, vanilla extract, bourbon, cinnamon, nutmeg, and ground cloves. (I know, not a fruit, but it would work!). Still crumbly but not overly sweet. I’ve ALWAYS loved banana bread, and I’ve made many, but this one trumps all. I love me some banana bread, but “crackly” is … well, it’s what my life has been without for so long. i was half way through mashing the bananas when i realized that i only had regular whole wheat and a little homemade multigrain flour (rye, millet, buckwheat, oat, & corn mixture). Deb, I made this with 3 cups of carrots instead of bananas and 1/3 of a cup honey in place of the sugar. They are always always amazing. My only problem with this (and every other banana bread) recipe is the lack of specificity about banana quantity. I have whole wheat flour in the house. Coconut oil. My sister passed on this recipe to me and I’ve made it numerous times while living in New York. Absolutely loved the result, but decided it was a tad too sweet for a “healthy bread” (even with cutting total sweetener to 1/2 cup. Is it possible for a muffin to be “complex,” and if so, is this a good thing? And oddly enough I had briefly looked for a healthy breakfast banana bread on your site and discounted the jacked-up version for all the reasons you stated…I abandoned the search and then you posted this. A great way to reduce on sugar, use good fats, and add fiber! First time using coconut oil, didn’t realize it hardens so quickly so had to re-melt it a couple times but other than that really liked the flavor it gives the bread. One quick note, the recipe never said when to add the vanilla. But I need your help on this one! Since I’m out of Millet (I used the last of it making this recipe over the holidays), I used Enjoy Life mini chocolate chips. I love millet. See more ideas about Smitten kitchen, Food, Recipes. This is amazing. I adore millet, too, so thanks! It’s just not that good, but I’m baffled as the comments were so glowing…, This has been our go to banana bread recipe since you published it. On the other hand, that might be good because I may have gained some weight from the last two week’s of banana bread. A few months ago, my editor asked me if I had a recipe for a whole-grain breakfast-y banana bread and I snapped back “BUT YOU SAID THE BOOK WAS DOOOONE. So, I kept my mouth shut and off I went. The bread looks anemic to me, and the millet looks nasty. As a person who knows whole grains are better but is still sometimes working on loving them, this recipe is awesome because no one in my house of picky eaters noticed the difference. I made it tonight with 1/2 cup wheat, 1/2 cup white, 1/2 cup rye. Love your work Deb – what an inspired take on a classic!! Thanks for the recipe! After reviewing the posts I thought about using quinoa for the crackle, but then I found some Wheatena on hand, which oddly enough had a recipe for “crackle cookies” on the back. I can’t wait to get more bananas and make it properly. I had millet in the pantry so this was perfect. Your jacked up banana bread is/has been my go-to banana bread recipe for YEARS but you got me with this crackle business. I’ve made this at least 20 times, it’s my go to snack for long bike rides. I have all of the reasons to make banana bread EXCEPT the going-bad bananas. Sorry for the long post, but I am rather passionate about this recipe! If you are dedicated to start to tally your banana bread smitten kitchen, you must then be dedicated to willing to help the changes and warfare accordingly for the on fire of your life. Baked this recipe this morning using spelt for the flour, omitted the brown sugar and used the full amount of maple syrup. I pretty much try every banana bread recipe I find – and this one is my new favorite. Smitten Kitchen. I have sesame seeds out my ears…do you think I could use those and get the same crackle? My problem is keeping the bananas long enough to get “fruit-fly” ripe. Ive been on SUCH a banana bread, cake, bars making bonanza. I am sure there are more promising ways to use it as a pilaf, however. Whisk in egg, then oil, brown sugar, syrup and vanilla extract. They’re supposed to look absolutely revolting when you defrost them, but are totally ready to use when you want banana bread. Next time, though, I think I would try the coconut oil or just use a neutral oil. -I didn’t have much honey left (only a couple tablespoons) and didn’t have maple syrup at the house, so I filled the rest of the 1/3 cup with dark molasses. I don’t have any millet right now, but I do have some amaranth seed. This looks amazing! Thanks for such an awesome recipe! Glad you didn’t save this one for the book! I think this will officially be my go to banana bread recipe (there have been many but this one just crackled its way to the top spot)! Made it – loved it – delicious crakly goodness!! (c,f, I catered my own vegan- & gluten-free-friendly wedding reception even tho I am omnivorous and have no issues with gluten) So if anyone has more questions of this nature, feel free to ask me. Emily — They come from the bananas; the seeds down the centers of the bananas are blackish. phew! You’re going to be wildly busy this fall and are hoping to pack your freezer with all sorts of wonders that that can be warmed up whenever the craving strikes, even if you’re not around to enjoy them. Any one got any info? You are too good. :-). Any thoughts on maybe subbing in applesauce for the oil? Required fields are marked *. THE SMITTEN KITCHEN COOKBOOKS SPOTLIGHT SMALL PARTY SNACKS BRUNCH how I stock the smitten kitchen Archives Archives And coconut oil. used 1 c regular flour, .5 c whole wheat. We love the millet! Of course, I think that topping ANY banana bread with a drizzle of honey and a scoop of vanilla bean ice cream is a must too. I wanted to make this bread for my boyfriend and his family and decided to substitute the maple syrup with honey (true Greek style- as well as the famous Greek olive oil) and I had to use walnuts instead of millet. Whisk in egg, then oil, brown sugar, syrup and vanilla extract. These were absolutely delicious. Thank you so much for including gluten free suggestions for your wonderful recipes! An extra loaf always makes it to my workplace also, and it is a hit, keeping the bourbon hidden of course! Did I do anything wrong? I finally had time to give it a try tonight and was really pleased with the result. Thank you for such an amazing recipe!! I, too, have amaranth and have found that I don’t really like it as porridge so I’m looking for other uses. My two-year-old insists upon calling it “banana cake” though. This sounds so great. Name *. I’ve substituted pumpkin (or squash) for banana in banana bread many time, I think it’s about 1 to 1.5 cups per 3-4 bananas. Delicious. Sometimes chocolate chips find their way in to the muffins as well. This summer I got an email that I thought was spam. I usually skip over banana recipes because they’re so hard to substitute, but this looks so good! I’m now living on a small car-less island in Greece called Hydra, and since everything has to be brought by ship, our ingredients are limited. I wonder if you could use quinoa and get similar results? I feel so deprived of baked goods! I figured I would follow the above recipe with less sweetener, olive oil and more whole wheat in the flour mix. Ah.. uncooked millet… When I saw the first pics.. i thought it might have been something like poppy seeds … ths would also be healtheir… One can never get tired of banana bread and the various twists that people give it!! Although if you plan on eating the bread with some butter or jam, this is probably a great level of sweetness. The millet is genius. I love this banana bread! Thanks for sharing! Deb, Definitely need to start whipping up some banana bread more often. It says nothing on the jar about refrigerating after opening. I will buy syrup if I need to, but I have agave (and honey) on hand. Also, couldn’t find the nutmeg. I love this recipe. Worked fine. This looks WONDERFUL! I had it at a coffee shop and it was delicious! I just made this and it’s great!! And you know, it’s full of white flour and refined sugar and melted butter and it’s absolutely, unquestionably wonderful but when it comes to breakfast, I like to pretend that that I’m not feeding us cake but something wholesome and that recipe makes it hard to pull off. This is late but I noticed in the comments from last year that some folks are looking for a banana alternative. Yours looks great. I love using coconut oil in baking. I trust your recipes, so I will be putting this one on my to do list. You and/or your editor are so smart!! Do ahead: Loaves keep well in the freezer, wrapped tightly in plastic wrap, for a month or more. It was nice to see how much you can play around with the proportions of fat and sugar in these quick breads! Maybe in the bird food bag, but not in my cupboard. I made this yesterday in Melbourne, Australia, and I’m eating it right now, toasted, for breakfast. Nice to see some great suggestions for maple syrup subs in the comments. Thanks! this absolutely works GLUTEN FREE! -added a bit of lemon juice to the mashed bananas Miss the bourbon and butter? Thank you for such a great recipe! Thanks for another great recipe! Since most recipes i make are never banana-y enough, i doubled the bananas, used greek yogurt insteaf of oil, used all brown sugar to sweeten (figured all that banana moisture didnt need syrup moisture) and instead of millet added 2 handfuls of coconut, 1 handful of oats, and a handful of sesame seeds – still not quite maui, but best ive ever made! Didn’t have light brown sugar, so subbed dark brown. I am dead conservative when it comes to banana bread. Not really sure how that is possible but will probably try again with 5 TBSP. I love banana bread! I can also Google about that substitution, but I thought you might have baked with agave before. It is very tasty, but mine didn’t rise as much as Deb’s in the photo. 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