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… Read more »