After recovering from my post-Shpiel stupor, which included some derby, some lunch, and then napping and sitting around for a good three hours, I finally decided to get off my butt and bake a banana bread. Andrew really likes this banana bread, I think because it’s all crackly. The crackly bits are millet, which I have literally never seen any other use for besides this banana bread recipe. But they are delightfully crackly. I am just going to keep writing the word “crackly” now. Crackly, crackly, crackly.
This banana bread it a little heartier than my usual recipe because it uses whole wheat flour and maple syrup instead of sugar. Also, coconut oil instead of butter. It’s a bunch of odd ingredients that come together to make a banana bread that seems like it’s equally suited for breakfast or dessert.