Crackly banana bread from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute olive oil for coconut oil.

  • ricki on November 04, 2022

    Very satisfying for someone who misses the banana millet bread at Hidden City Cafe! Went with the lower sweetness option and olive oil. Made this several times, sometimes substituting maple sugar for some of the brown sugar and usually leaving out the nutmeg. Nice baked in buttered muffin tins (no muffin papers)--we liked the buttery crispness. Be careful about baking time in a loaf pan, since we like it on the moister side.

  • mlbatt on May 24, 2022

    We really enjoyed this banana bread, it's not too sweet and unique.

  • Lepa on October 16, 2017

    This was pretty good but we didn't like it as much as other banana breads in our rotation.

  • Rutabaga on June 13, 2016

    Everybody loves this banana bead. My husband was devastated that I passed it around at a gathering instead of keeping it all for us - he only got to enjoy one or two slices. The crunch of the millet makes it unique, and it is quite sweet, although not cloying. It would work well as a dessert, perhaps served with a scoop of ice cream and a drizzle of caramel sauce. I baked it for 40 minutes, but it was still doughy in the center, and probably needed the full 50 minute baking time. My bananas were also incredibly soft and overripe (the peels were completely black), which may have affected it. Update: I made this again, with bananas that were ripe, but not mush like the previous ones. This time, the bread cooked thoroughly within 40 minutes, so obviously the ripeness and size of the bananas makes a big difference. It was still great, but my husband preferred the doughier overripe version.

  • louie734 on January 21, 2016

    Made with a chia egg (1 T chia seeds, 3 T water). This doesn't rise much, if at all, but isn't mad about it. Love the crispy crunch from the millet, and without the egg, it's vegan. A favorite.

  • monica107 on February 08, 2014

    Turned out very tasty, a great way to use up old bananas. I like to toast it and spread peanut butter on top.

  • spharo00 on January 25, 2013

    I made this recipe exactly as written (using the larger amount of maple syrup) and cooked the bread for the full 35 minutes suggested. I was afraid with only the white whole wheat flour that it would be too stiff and dry. It was actually incredibly moist and had a great crunch from the uncooked millet. It was even better on the second day, and then the third. The more I eat it, the more I think it may be my favorite banana bread yet.

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