Here is a yummy, one-bowl banana bread recipe I’ve been making these days, courtesy of Smitten Kitchen.
It’s banana bread with a twist–it crackles from a quarter cup of uncooked millet that is added to the batter. As Deb at Smitten Kitchen says, it’s “as fun to eat as bubble wrap is to pop!” She’s right on, and millet isn’t the only thing making it a healthier version of everyone’s favorite breakfast bread; it also calls for olive oil in place of butter, whole wheat rather than white flour, and brown sugar instead of white.
The only other adaptations I have made are to swap out the maple syrup for honey, add a bit of flax seed, and throw in a 1/2 cup of chocolate chips to give it a bit of decadence. 🙂
Oh, and it’s totally toddler-approved! I know for sure because I’ve made it three times in the past two weeks and it’s been devoured by everyone, including, and most of all, my two year old.
To adapt it as we did, just swap out maple syrup for honey, add 2 Tbsp of ground flax, and 1/2 cup of chocolate chips (at the end when you mix in the millet).
Hope you enjoy this delicious, guilt-free, hearty bread as much as we do.