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Banana Bread

Banana Crunch Bread with Toasted Millet

  • Author: Serena Ball


The crunchy goodness of the whole grain millet makes this banana bread great for an afternoon snack or a sweet breakfast.


  • 1/2 cup uncooked millet, divided
  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 cup mashed ripe banana, about 23 large bananas
  • 1/3 cup plain low-fat yogurt
  • 1 tsp pure vanilla extract


  1. Remove about 1 tablespoon of millet (from the 1/2 cup millet) and set aside.
  2. Grease an 8 1/2- x 4 1/2-inch loaf pan with butter (Don’t butter if using stoneware pan.)
  3. Preheat oven to 350 degrees F.
  4. In a medium bowl, combine all-purpose flour, whole wheat flour, sugar, remaining millet, baking soda and salt. Stir with a whisk to mix. Set aside.
  5. In a large bowl, whisk together oil, eggs, banana, yogurt and vanilla. Add mashed banana, yogurt and vanilla extract; beat until blended.
  6. Add flour mixture to banana mixture, beat at low speed or fold together gently with a spatula just until moist.
  7. Spoon batter into the prepared loaf pan and sprinkle with 1 tablespoon millet. Bake at 350 degrees F for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean.
  8. Cool 10 minutes in pan on wire rack; remove from pan and let cool completely on wire rack.