smitten kitchen crackly banana bread

I feel ridiculous to ask for such a tiny detail for such a magnificent recipe, but I’ve got a huge mound of ripened bananas already peeled and mashed…so, what would you approximate as the weight of the 3 bananas? I love banana bread, this looks like such a great version! Photo and recipe from Smitten Kitchen. made it with a combo of those two and while it came out a lot darker in color than yours it was still deliciously moist and not dense at all. We *love* the millet too. Just made it and it’s delicious but wish it had risen more. When you require remarkable suggestions for this recipes, look no additionally than this listing of 20 finest recipes to feed a group. It was so easy to make too – a lovely and calming process. It’s not cooked, but it softens it. I must admit that I have never cooked with millet before but will be looking for more recipes to use the rest of it! I made as directed with the exception of the millett. And don’t skip on the millet — it’s a revelation! You might like my Jacked-Up Banana Bread too! I’ve made it in big loaf tins and small silicone loaf pans. Didn’t have millet this time, so subbed amaranth, which was also deliciously crackly! Fingers crossed! We really like banana bread with walnuts. I have it on hand but I’d have to go out and buy maple. I didn’t get to try the “crackly” part of this recipe, and I changed it up a fair bit just to adjust for what I had, but the recipe still turned out very good. This looks so amazing…i would have to add chocolate chunks, though! Millet! I love banana bread and I already know this whole-grain version will become a staple in my kitchen! Mar 28, 2014 - This Pin was discovered by Hannah Watts. My boyfriend is on vacation now with his family. Loved this recipe thank u for sharing keep up the great work! Kinda. I always find great things to make. This looks wonderful! I always love trying new banana bread recipes and I love millet. I’m adding metrics to recipes as requested. This whole recipe just blew my mind. Thank you very much! I do, however, want to try the bourbon version as well…. Just made, added pumpkin and made muffins instead. I’ve yet to try a “fail” recipe, this banana bread is fantastic! Mmmmmmm It’s still really good, but with the bourbon … whoa. A great simple way to use up *those* bananas, usually once they get to that stage I peel them and stick them in the freezer in a bag for future cake making (once defrosted no mashing is needed as the freezing has destroyed all structural integrity) as I don’t always have time to do anything with them, but this recipe was so quick to throw together – even with a toddler! Heaven. :). ^ bangs head against wall for having JUST tossed out 5 sad looking bananas. I did not take home any bread; it was all gone by the end of the night! Crackly banana bread: bananas, wheat flour, syrups, sugars, oil, egg, millet, baking soda, vanilla extract, cinnamon, salt, nutmeg, cloves I’ve made this at least 20 times, it’s my go to snack for long bike rides. I will make this. You could also use all-purpose flour entirely, skipping the rye, but that would be a mistake, in the depth-of-flavor department. I had millet in the pantry so this was perfect. And I will eventually make it, but, there is no better crowd-pleaser than your Jacked-Up Banana Bread. I will definitely be returning to this recipe again and again! The uncooked millet in the batter provides a pleasing crunch and melds well with the cinnamon, nutmeg, vanilla, and cloves. Thanks for another great recipe! 1/4 teaspoon freshly grated nutmeg This was so delicious, love the crunch of the millet!! So timely! Next post: spaghetti with broccoli cream pesto. You could forage for it or possibly find it at a farmers’ market. Whisk in eggs and vanilla. My favorite fruit is banana like to it this bread , happy to serve in my hotel sweet dishes also. If you like your muffins sweet, you’ll probably want a little more sugar or syrup, but this was just perfect for me. You are a life saver. – I used only 1/4 cup of maple syrup, no brown sugar (I tasted the batter and it seemed sweet enough, but in hindsight I definitely cut the sugar a bit too much) I made it with gf flour (a mostly rice based blend) and subbed amaranth. (Of course, those who for some inexplicable reason don’t like crunchy nuts in their baked goods will probably not be amused…) I was happy to find I could order millet online when getting a few other things recently, and the loaf came out wonderfully. Here is a tip about fruit flies; wash all veg and fruit as soon as you get it home from the store, and yes that includes bananas. A volume measurement would be deeply appreciated. Baked this recipe this morning using spelt for the flour, omitted the brown sugar and used the full amount of maple syrup. New here? However! Okay I just made this – as mini-muffins – and they came out delish! :), How long did you bake in the mini loaf pan? I added about 1/3 cup plain yogurt, used closer to 1/2 cup coconut oil, about 1 cup unpacked brown sugar, and just a little drizzle of maple syrup. Delicious!! Made as mini muffins, with a few mini chocolate chips on the top, my preschool girls loved them. 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. (caps are for quick reference, rather than shouting). Crackly Rye Banana Bread If you can’t handle the crunch and crackle (or can’t find any), feel free to leave out the millet — just don’t call it crackly. I have sesame seeds out my ears…do you think I could use those and get the same crackle? I’m happy I found this – I love trying reinvented recipes of the “classics.” Your description of the crackle on the bread is brilliant. You’ll start by buttering a six-cup loaf pan and preheating your oven. Oh, this is fun! I’m curious — how do bakeries make their banana bread with those dark brown specks of banana inside? At least it has the rye flour, right? I LOVED the millet. I love the combo of bananas, brown sugar, and maple syrup. At this point, any banana bread that ISN’T crackly is kind of a disappointment. My normal banana bread recipe has maraschino cherries in it, which makes it fairly easy to identify. For the crackle and the heartiness it adds. 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 just made this today (snow day! Hi Deb, I had a question about your book tour. This is wonderful breakfast sweet. I LOVE adding millet to my banana bread. Maybe in the bird food bag, but not in my cupboard. Cool loaf in pan on rack. Recently when I’ve been making it (double batches, usually) my bread has turned out very unevenly browned – like, blond mostly but with dark brown splotches here and there. Great recipe. Today I was out so I used quinoa. On the other hand, my five year old does not like them, but that’s why ther are tiny loaf pans so I can scoop out pre-millet batter for him. No millet, so used chia seeds – nice crackle too! I love the crackle! I shall never speak of its existence to him. I have found that increasing the amount of liquid (coconut oil by 1/8 cup) and going with the higher amount of syrup leads to the best results with GF flour. Dressed up this way it becomes an indulgent but not overwhelming dessert for casual dinners. Thanks Deb!! millet was a great idea! Any suggestions? Very original. 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. No additions or substitutions are needed, although when I don’t have coconut oil, I’ve used regular canola oil and butter and both have worked fine. A post shared by smitten kitchen (@smittenkitchen) on Mar 31, 2020 at 7:40am PDT. Thank you!! Made this tonight to start off our covid-lockdown. There is such a thing as prerinsed quinoa, and that is really convenient. I adore millet, too, so thanks! It was the very first goodie we received from our very first postpartum visitor (Thanks, Dhruvi), and we ate the whole loaf within hours receiving it.Since then, i 've made the recipe with slight variations about four times. I made it in to large muffins so I can quickly grab it in the morning. Delicious! Poetry. Could you do these as muffins and reduce the cooking time? I have been making it with gluten free flour for at least two years (Namaste all purpose) with a direct cup-for-cup sub. It was still wonderful! I really enjoy reading the posts/comments of others who “have baked” the recipe. I made it again today into 24 mini muffins (baked for 7 mins) and 10 regular-sized muffins (baked for 18.5 mins) with some minor changes: added an extra banana , used a mix of half dark buckwheat flour and half white whole wheat flour; decreased brown sugar to 1/4 cup (it was all I had); and used 1/4 cup of maple syrup. You like things that are unquestionably d… I love this recipe!!! I just made this gluten free to rave reviews, especially from my gf MIL. Thanks for such a great recipe! Oh and by the way, lived in Aruba for a year after vacationing there 4 times a year for years…Im sure you get the “Aruba” madness thing! An extra loaf always makes it to my workplace also, and it is a hit, keeping the bourbon hidden of course! I used 1 cup of Cup4Cup flour, 1/2 cup gf oats, and subbed flaxseed meal for the millet, because it was what I had. Excellent recipe! I love banana bread so this one I will definitely have to try. It’s nice because it doesn’t seem to take up too much “room,” meaning I keep the dry ingredient amounts the same and add the millet in addition. Miss the bourbon and butter? vermontsailfreightproject.com), so I substituted the maple sugar for the brown sugar. No kidding. We love the millet! It needs a little longer to bake because it was dense. I made the recipe as written (with lower syrup amount) but baked them as mini muffins. Preheat your oven to 350°F and butter a 9×5-inch loaf pan. How could you possibly time this so well?! The millet is such a fun (and nutritious) addition. Watch Queue Queue. This is a new favorite. Crispy crust and warm, moist center — my favorite! Coconut palm sugar vs. Brown sugar I am hosting a brunch this weekend & have some special needs guests. I love banana bread! I loved the texture of the millet. For all those wondering, I ending up making the bread with hemp hearts and it worked beautifully! I always do. They taste awesome! I’ve been a devoted reader of Smitten Kitchen for close to a decade, making (and obsessing over) everything from her confetti cookies to her meatloaf.Deb Perelman has published no fewer than four banana breads on her blog, plus a banana bread crepe cake and an upside-down banana cake (which both look equally intriguing). This evening I decided to make this recipe gluten free and vegan. Made this for a second time this morning (requested by hubby). Renee – Anytime I’ve substituted agave for maple syrup in baking recipes, it’s always been in equal amounts. Okay, I’m totally on board with the millet, but right now, I just received a huge box of sesame seeds from amazon that I subscribed to and forgot to unsubscribe. I made it vegan using egg-replacer and I couldn’t find white whole wheat flour so I used 1 cup white, 1/2 cup whole wheat pastry flour. What’s a “large” banana? Thank you for sharing, I don’t know – the Jacked-Up Banana Bread recipe is one of my favorites from your site! This will be my go to banana bread recipe from here on out! I have made a millet pilaf before. Try substituting them for bananas in this recipe! This sounds wonderful. We have also been adding chocolate chips just for fun and it takes them to a whole other level. Used regular white flour, vegetable oil (wasnt sure about trying with olive), used honey instead of maple, no millet here. And I did sub in agave for the maple syrup (used 1/4 measure) and it tasted perfect to me. I haven’t made banana bread in years because it just wasn’t that good. The third time, I used all brown sugar (2/3 cup), butter and no spices – LOVED it with the fun millet. Definitely making again! Any thoughts on maybe subbing in applesauce for the oil? I think I’ve made close to 10 different recipes in the last 6 months hoping to find the right balance of feeling like I’m eating cake for breakfast, without actually eating cake for breakfast. Stir in flour until just combined, then millet. My 4 yo daughter now bakes with me and this is her most-requested recipe. Oh dear, I just realized I had confused two recipes when writing that comment. Sorry that I did not think about quinoa — which I also had — until I came back to post this and read what others’ did. Worked fine. Thanks! I might try a very British substitution over the weekend – golden syrup – and will post on here if it turns out well. You like things that are unquestionably d… I also used 1/2 almond flour and I think that worked great as well. I particularly like the crunch that the millet provides. I loved the texture of the millet in the bread. The maple syrup and coconut oil were good the first 2 times I made the recipe. I also made the jacked up banana bread (I had so many frozen bananas) and did a taste off, and I enjoyed the “healthy” version as much as the jacked up one. ), Outcomes: Thank you for this recipe! is basically how perfect weekday-decadent cakes like this come along. The crackly texture of this banana bread makes it stand out from the crowd. I love this recipe. (Not that Ill ever share it with the birds again after trying it in breakfast cake.) Recipes. this was gooood!! I made this with 1/3 buckwheat flour and 2/3 regular AP and olive oil. Thanks! By the way, I have an even tinier kitchen (live in Tokyo) that makes yours look palatial! How does this food fit into your daily goals? I love millet crackily-ness in my baked goods. – Honey instead of maple syrup SONGBIRD commented with the question of a substitute! You can use different sweeteners, add an extra banana and omit MOST of the extra sweeteners…. Made today with one cup AP flour and 1/2 cup whole wheat flour. I too love to use healthy substitutions while baking. Nature’s Balance spread) at a one-to-one substitution without any disasters, tho depending on the results you might decide to add a bit more or less the next time you make it. Will add. I veganized it and used a flax egg instead of a regular chicken egg and it still turned out great. I just blogged about your recipe, and how I have added millet to chocolate chip granola bars as well. I trust your recipes, so I will be putting this one on my to do list. Hi Deb, can’t wait to make this. Such a hit!! Looking to try with a substitute for bananas for my stepdaughter who is allergic….my idea is sweet potatoes!! Crackly Banana Bread. I love this bread. I have to run it under warm water. I have some leftover pumpkin and was thinking of making pumpkin bread. Sometimes they go in the freezer for a smoothie. Just made this on this cold, drizzly day and it was perfect – dense, moist, not overly sweet (used < 1/3 cup brown sugar and 1/4 maple syrup, but added a 4th banana since mine were small). I may have to give it a try. Thanks!! I inherited the bowl, too but it’s becoming a favorite! I’m über curious about that crunch factor! I decided to make this Crackly Banana Bread from Smitten Kitchen, which aims to make a bread that is more suitable for breakfast with fruit, whole grains, and … Regardless of how often I buy them, they seem to evaporate into thin air before I can make bread out of them. Sorry for the long post, but I am rather passionate about this recipe! I tried adding the millet in your zucchini bread recipe and it is delicious and crackly as well! Regular & GF: I love the crunch in this, and people who can’t have nuts can still have them! I find it infinitely adaptable, as it works with more or fewer bananas, different fats, different amounts of sweeteners, etc. Will now be adding uncooked Miller to tons of other baked goods for that little bit of CRONCH. thanks deb! I hid the other half from my partner. I just read online that 1/3 cup mashed = 1 average banana, but that sounds a touch low to me. 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. Cakes, breads, muffins, cookies, brownies… Thank you so much for this idea! I loved the texture and flavor; my preschooler gobbled them up, too. And yes, one is. This is fabulous! You might want to check out the comment guidelines before chiming in. Sounds awesome, it’s rainy, and like everyone else, I have some ripe bananas on the table screaming to be used. 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