Whole wheat and millet banana bread from Joy the Baker by Joy Wilson

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Notes about this recipe

  • skvalentine on March 12, 2023

    Great recipe! The added millet makes it unusual, but also very tasty!

  • ricki on June 10, 2020

    A keeper. Made half the recipe using 3/4 soft whole-wheat flour and ¼ white pastry flour. Cut sugar by about 10% and used 50/50 mix of sour cream and milk instead of buttermilk. One loaf was done in 50 minutes.

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