Whole Wheat Banana Bread with Millet

21 Apr

In my attempt to cook one new food a week, I recently tackled a grain that’s rarely consumed in North America:  millet.  Millet is a small, seed-like grain that can be eaten raw or cooked into a sweet or savoury porridge.  I was inspired by a friend of mine who grew up eating millet much like I would eat oatmeal.

In its raw form, millet can be added to breads for a unique crunch.  It is also one of the major ingredients in birdseed.  From a nutritional standpoint, millet is very similar to wheat– a good source of fibre and rich in B vitamins.  As a bonus, millet is a great wheat-alternative for individuals with celiac disease as it’s gluten free.

Now… how to cook this teensy little grain?  I came up with my own directions from a few different sources and the final product was acceptable, but not great.  My mistake was rinsing and toasting the grains.  According to other sources, you can omit the rinse if you plan to toast.  Next time I think I will try these instructions… the author looks like she knows her millet!

Cooked Millet, eaten just like rice

My second attempt was to incorporate the raw grains into my favourite banana bread recipe.  The millet added a fun texture that both E and I really liked.  If you’re not sold, make the banana bread without the millet– you won’t be disappointed!

Whole Wheat Banana Bread with Millet

 

Whole Wheat Banana Bread with Millet

This is my favourite healthy banana bread recipe with the addition of raw millet.  I used half a cup of millet but I think one quarter of a cup might provide a slightly better texture.  Omit the millet if you’re not feeling adventurous!

1-2/3 cups whole wheat flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 egg
1/2 cup packed brown sugar
1-1/4 cups mashed overripe bananas
1/3 cup buttermilk or sour milk*
3 tbsp canola oil
1 tsp vanilla extract
1/4 to 1/2 cup millet  (optional)

*to sour milk, pour 1 tsp vinegar into measuring cup; add milk to make 1/3 cup.  Let stand 5 minutes.

  1. Preheat the oven to 350 degrees Fahrenheit.  Grease an 8.5 x 4.5″ non-stick loaf pan.
  2. In a small bowl, stir together flour, baking soda, cinnamon, and salt.  Set aside.
  3. In a large bowl, combine egg, sugar, bananas, buttermilk, oil, and vanilla.  Whisk well until thoroughly blended.
  4. Add flour mixture to banana mixture and stir just until combined.  Stir in millet if using.
  5. Bake for 55 minutes or until tested inserted in centre comes out clean.  Let cool in pan for 5 minutes, then turn out onto cooling rack to cool completely.

Makes 1 loaf, about 16 slices.  Per slice (with millet): 145 kcal, 3.5 g fat, 2.5 g fibre

Advertisements

One Response to “Whole Wheat Banana Bread with Millet”

Trackbacks/Pingbacks

  1. Easy Whole Grain Banana Muffins | More Spinach, Please - March 5, 2017

    […] thought about making my go-to banana bread recipe, but muffins take much less time to bake and I’m always looking for new recipes to try. A […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: