smitten kitchen crackly banana bread

So I went ahead and made the banana bread without white whole wheat flour – I used 1 cup white and 1/2 cup whole wheat. The crackle texture is rocking my Friday afternoon. And sometimes you don’t like bananas, and you should just go bake chocolate chip cookies. This looks delicious and I wish I was smelling it baking right now. It’s absolutely my favorite banana bread recipe. I’ll have to try your version with coconut oil — I’ve never made that substitution before. but i’m not sure if it really makes that big of a difference. Again as before I used spelt and omitted the brown sugar, using the full amount of 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. I’m looking forward to your cookbook. :). Delicious! I always find great things to make. We didn’t have millet, but it worked beautifully without it. Definitely a keeper. This bread looks awesome, but we just don’t buy maple syrup often (crazy, I know). Neat with an orange slice. I’ve added nuts and chocolate chips at different points in time, and had so many overripe bananas this time that I made a second batch as muffins and added PB2 in place of some of the flour (yum!). And banana bread without millet makes our kids question what’s wrong with it, lol. Sometimes they go in the freezer for a smoothie. mmmmm thanks for the recipe! I did find the bread itself to be a little dry, but I plan to play around with adding more next time. Crackly Banana Bread. Thanks, Deb! – I always cut down on the sugar in half (I generally do so in recipes) and I dislike cloves so no. I used spelt in place of the whole wheat and really liked that too. So good. It was fantastic! So good I’m making it again today. I can’t believe I am going to ask an annoying substitution question, but have you baked with agave nectar enough to know whether it would be a 1:1 substitution in this recipe? Used Kim Boyce’s multi-grain flour mix for most of the flour. Anyway, I love figuring out how to make recipes vegan/gluten free/whatever because I have loads of friends and family who have various dietary restrictions for health or ethical reasons and even though I’m pretty catholic in my tastes I really like being able to feed everyone. It was AMAZING! It’s perfect! A friend gave me a Liberian Banana Rice Bread recipe years ago that uses Cream of Rice and is baked in a cake tin like corn bread. Delicious idea, Deb! She’s a very enthusiastic mixer. After we each tasted one I decided I’d better get back in the kitchen and make another batch right away as the first was gone almost instantly. This post is about a banana bread that changed my life. You are an excellent cook & a superb writer. I love the coconut oil in this. And the first palatable use of amaranth I’ve found :). baking soda 1/4 tsp. i think i’ll try putting millet in some other baked items! Like the bird feed! I also really liked the crunch of the millet. But I could like to make it for a celiac friend this weekend, so for those you saying you used a gluten-free mix, do you have a recommendation for a particular one/brand? …Though I would suggest RINSING QUINOA before using; it has a bitter coating…maybe want to dry it before adding to recipe by dry-roasting it a bit? Thank you very much for the recipe its great and very easy to put together. I had all the ingredients on hand except for the millet, so I used 3 TBS. made this tonight but it wasn’t as spectacular as i was hoping (note: i’m still eating it!). I have it on hand but I’d have to go out and buy maple. Banana Bread. You might even amp up the sesame flavor intentionally, adding toasted sesame oil or a spoonful of tahini paste to the batter. Delicious, and I think it’s the millet that makes it! I followed the recipe to the letter but substituted 1/2 cup of tapioca starch, 1/4 cup millet flour, 1/4 cup teff flour, and 1/2 cup brown rice flour. I’ve made banana bread with teff grain, which is finer than millet and doesn’t provide crackle exactly, but adds a very pleasant texture and nutty flavor. I’m going to take them to my friend in Germany when I fly out to see her tomorrow. For lack of millet I tried Bulgar wheat. I put it in breakfast cookies, pancakes and muffins. I was introduced to this recipe for Crackly Banana Bread by Smitten Kitchen right after our daughter Freya was born (back on January 11th). Fitness Goals : Heart Healthy. Sounds perfect for this cool, rainy morning. I made a couple substitutions –I filled the 1/3 cup up half way with maple syrup first, then the other half of the way with honey; I used 1 cup whole wheat flour and 1/2 cup unflavored protein isolate powder; I substituted quinoa for the millet. I only used 1/4 cup of maple syrup as I don’t like too sweet, but will try a little more next time. (Pound cakeis baked in the same sort of pan and is called cake regardless of its glazed or unglazed status…) Banana bread is a quick bread already, so like cake (and unlike regular breads), it doesn’t need time to rise. Loved the crunch of the millet. Thank you so much for including gluten free suggestions for your wonderful recipes! GF flour mixture of (rice, tapioca, Sorhgum, millet, rice bran) I tried adding the millet in your zucchini bread recipe and it is delicious and crackly as well! And I will eventually make it, but, there is no better crowd-pleaser than your Jacked-Up Banana Bread. Thought I’d share it here in case someone else wants to try with butter too. Delicious. I made this banana bread and brought a loaf into work with me this morning. Great idea, especially if baking for people with nut-andaseed allergies but you want that “something extra” texture to it. This post is about a banana bread that changed my life. This one looks super delicious. Made these as muffins with poppy seeds instead of millet. I can’t wait to get more bananas and make it properly. It really is the best all-white though. Looks so good. That looks so delish! 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) But both will work. Just waiting for motivation to strike. I then stirred in about a half cup of frozen blueberries. It was still wonderful! In short: I’d say do as the jar says and store it in a cool, dim place. I just made this gluten free to rave reviews, especially from my gf MIL. Post was not sent - check your email addresses! But we so rarely talk about the crackle of a shattering lid of creme brulee or the edge of a thin, curly slice of bacon. Ours kept at room temperature for a record week, becoming more moist each day. 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. Btw, from when I did use bananas, frozen in their skins they do look off when they come out to defrost…and they seemed to have more liquid volume…just in case someone uses those for the first time. There is a (now closed) place in Berkeley that made amazing Millet muffins and I always wondered if they millet went in fully raw or what. I made mine gluten-free and used silan date syrup since I didn’t have any maple syrup. Sprinkle the baking soda and salt over the mixture and mix in. I was unsure of how this would turn out- but it was a delicious success! I made it in to large muffins so I can quickly grab it in the morning. Love your work Deb – what an inspired take on a classic!! Right? So…. Loved this. Thank you for such a great recipe! Add baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves, and whisk until smooth. “It’s like it has sprinkles!” So, job well done! Also STHOOS melts my heart. Salt I made a mistake and put baking powder instead . Definitely need to start whipping up some banana bread more often. A volume measurement would be deeply appreciated. Cookies how I stock the smitten kitchen Pantry Recipes And we made it pretty much as described with olive oil–I’ve been baking everything with olive oil the past few months for pretty much no reason whatsoever. The other day, at the end of the work day, I was sitting in my cubicle and heard people laughing and talking about banana bread. I have all of the reasons to make banana bread EXCEPT the going-bad bananas. Both my husband and I bought banana bread worthy bananas AND STILL there are not enough. Coconut palm sugar for the brown sugar You read my mind… I literally logged on to find your banana bread recipe and here it was – staring me in the face on the first page! This is far more enjoyable to lift and scrape. There is such a thing as prerinsed quinoa, and that is really convenient. This is a wonderful recipe. 3 large ripe-to-over-ripe bananas1 large egg1/3 cup virgin coconut oil, warmed until it liquefies, or olive oil1/3 cup light brown sugar1/4 to 1/3 cup maple syrup (less for less sweetness, of course)1 teaspoon vanilla extract1 teaspoon baking soda1/4 teaspoon table salt1 teaspoon ground cinnamon1/4 teaspoon freshly grated nutmegPinch of ground clovesSalt1 1/2 cups white whole-wheat flour (or flour mixture of your choice, see Note up top)1/4 cup uncooked millet. Always looking for ways to use quinoa. @Songbird – try using roasted butternut squash or sweet potatoes instead. Do you have perhaps a cup measurement for the mashed bananas? THIS is the banana bread I’ve dreamed of! The best part is that being on a diet that won’t break my bank at breakfast :) I can still enjoy a sliver of that bread along with my morning fullbar I will still be able to lose my needed weight, and I know with the combination of both I will stay full until my lunch and not have to worry about snacking during the morning. Yes, I pretty much made the antithesis of what you were going for here, but just tuck the salted caramel addition in your back pocket for another time! In my second round, I didn’t add any sugar or syrup, added dark chocolate pieces (about 3/4 cup) instead, only 1/2 teaspoon of cinnamon instead of 1 teaspoon and baked muffins. 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! Toasted with a cup of tea, it is a filling and (fairly) healthy afternoon snack. Is it because I substitute coconut oil for butter? Nowadays, most of them are built in the walls of your smitten kitchen banana bread. Add to that the millet seeds for crunch. Your email address will not be published. Extra delicious! I must admit that I have never cooked with millet before but will be looking for more recipes to use the rest of it! Millet sounds great, and I saw a reference above to quinoa, too. 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