Vegan Bananabread with a certain crunch factor

Normally I am not a huge fan of bananas as a snack on their own. Somehow they have not grown on me so far. But, from time to time I still end up buying them, because I keep thinking that maybe I like them now? And no, mostly I still don’t and they just lie around for a while, turning brown and sad. But thankfully the amazing Deb from Smitten Kitchen came up with a great idea to use them: a banana bread! Ok, it is not a completely new idea but she puts uncooked millet in her bread. And that was news to me. Through that you get a slightly nutty taste and something crunchy to chew on, while the rest of the bread is more a caramel smoothness. And in this version, I actually do like my bananas. I varied Deb’s recipe a bit, so it now turns vegan. Because thanks to the many bananas in the dough we do not need another egg to hold the dough together. And with all that fruit in the loaf it almost counts as a healthy breakfast option (at least I wish to continue to believe that!).

Recipe – Bananabread

Amount: 1 loaf
Prep time: 10 minutes preparation, 45 minutes baking time

2 ripe bananas
50 ml oil
50 g brown sugar
1 tsp vanilla extract
1 tsp baking soda
1 pinch of salt
1 tsp cinnamon
1/4 tsp ground nutmeg
180 g flour
50 g uncooked millet

Preheat the oven to 350° F (175° C, Upper- and lower heat). Prepare a loaf pan.

Smash 2 ripe bananas in a bowl with a fork into a smooth mass.

Add 50 ml oil, 50 g brown sugar, 1 tsp vanilla extract, 1 tsp baking soda, 1 pinch of salt, 1 tsp cinnamon, 1/4 tsp ground nutmeg and stir together well.

Then stir in 180 g flour and 50 g uncooked millet just until combined just until it forms a consistent dough.

Add the dough to the pan and bake 45 minutes at 350° F (175° C, Upper- and lower heat) until a skewer inserted comes out clean.

Keeps stored airtight for up to 4 days outside of the fridge.