Millet Banana Bread

Between mountains of cookies going from my oven straight to the Christmas packaging table, I managed to bake something for the two of us, too. The truth is, these crazy baking days are somehow linked to the fact that we are starting to get rid of things and to go through all the food stacks we have, trying to use them all before we go. We are moving.

We are in the process of saying goodbye to Bra and Piedmont for a while. We sold our bikes, packed our stuff and found a new tenant for the apartment. It all happened so quickly that I didn’t have the time to write a note or even just to start processing the idea. Leaving this beautiful place after one year and a half is hard. It gave us a lot, it have made us feel comfortable and welcomed, it has fed us with amazing food and open-minding conversations. But it is time for us to go. It will be here when we will come back, and we are sure we will. New adventures, new experiences, new struggles are right in front of us. We are ready.

I baked this banana bread to finish the bananas I had in my freezer and whatever was last in the jars with seeds and nuts in our cupboard. During this time in Bra, I have baked tonnes of banana breads (and muffins) and every time they seemed to get better. This is the last one and to me, it is the best I have ever made. I called it Bra-nana Bread. It is full of seeds, nuts and coziness. It is a recipe that carries memories of changes and Christmas lights, farewells, and expectations. To remember them, all I will have to do is making it again.


Millet Banana Bread 


Inspired by Joy the Baker and My New Roots

4 very ripe bananas, mashed
6 tbsp pure maple syrup (grade A or B)
3 tbsp extra virgin olive oil (or oil of your choice)
3 tbsp unsweetened applesauce
60 ml/ 1/4 cup whole milk (or milk of your choice)
280g/ 2 cups whole wheat flour
1tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
75 g/ 1/2 cup raw millet
80 g/ 1/2 cup chopped almonds
50 g/ 1/4 cup chopped walnuts
50 g/ 1/4 cup chopped pecans
2 tbsp flax seeds

2 tbsp sesame seeds


Preheat the oven to 190C/375°F.  In one large bowl, stir together bananas, maple syrup, oil, applesauce, and milk. In another bowl, mix all remaining ingredients. Add dry ingredients to banana mixture, stir well to combine. Pour batter into a greased 9×13-inch bread tin. Bake for 45 minutes or until cooked through. Let cool in the tin for 10 minutes, then transfer to a cooling rack and let cool completely before slicing.

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21 Comments

  1. Kitty's Kitchen December 19, 2011

    sempre foto meravigliose si vedono qui… :))
    E l'idea del miglio mi stra-piace

    Reply
    • Valeria January 16, 2012

      ehehehehe, lo sapevo che avrei colpito il tuo tallone d'achille usando il miglio 🙂 dimmi se lo provi e come lo trovi!

      Reply
  2. Jas December 19, 2011

    Amica, il branana bread è bellissimo!
    Ma ora devi raccontarci tutto! Quali novità? Dove andate? 🙂

    Reply
    • Valeria January 16, 2012

      ahahaha, bella domanda. In America per un po', il dove di preciso ce lo stiamo giocando in questi giorni…Stay tuned! 🙂

      Reply
  3. Tery December 19, 2011

    Valeria qui ci vuole un grande grande in bocca al lupo!!!!!
    Sicuramente vai incontro ad un'altra esperienza bellissima e ti auguro di trovare sempre di meglio! 🙂
    un bacione!

    Reply
    • Valeria January 16, 2012

      crepi e schiatti, prepariamo le munizioni e le provvigioni e partiamo! grazie dell'augurio Tery, me lo tengo ben stretto!

      Reply
  4. l'albero della carambola December 19, 2011

    Splendida foto, ricetta deliziosa. Da copiare al volo. Io preparo mille versioni del banana bread, ma col miglio non ho mai provato. ottimo spunto. In bocca al lupo, per tutto
    simona

    Reply
    • Valeria January 16, 2012

      crepi Simona! Provalo e torna a dirmi se ti è piaciuto, ci tengo!

      Reply
  5. saretta m. December 19, 2011

    Buon viaggio allora!!!Ti confesso che la tua tristezza nel lasciare Bra arriva fin qui leggendoti, ma sono certa che anche la prossima esperienza per voi significherà molto! In bocca al lupo!
    Un bacione

    Reply
    • Valeria January 16, 2012

      sempre collegandomi alle dita incrociate dell'ultimo post…erano iniziate ad incrociarsi a questo punto della storia, e non smetteranno per un po'. Il futuro è nebbioso ma intravedo qualcosa oltre la coltre! Un bacio

      Reply
  6. Giovanna December 19, 2011

    che meraviglia complimenti mi sono aggiunta se ti va passa

    Reply
    • Valeria January 16, 2012

      grazie del saluto! un abbraccio

      Reply
  7. dolci a ...gogo!!! December 19, 2011

    Uno dei miei dolci preferiti in assoluto,lo adoroooooo!!Il tuo è favoloso!!bacioni,Imma

    Reply
    • Valeria January 16, 2012

      Grazie Imma! Direi che è anche nella mia top list, dato il numero di volte che lo faccio!

      Reply
  8. marifra79 December 20, 2011

    Il cake è davvero splendido, mi incuriosisce tanto per l'aggiunta del miglio dell'impasto! Un abbraccio e in bocca al lupo per il viaggio e per la nuova metà!!!

    Reply
    • Valeria January 16, 2012

      da aggiungere alla tua collezione di splendidi cakes? se lo provi dimmi se ti è piaciuto, sei il giudice migliore in questo campo!

      Reply
  9. Christine December 20, 2011

    Fantastic photo, and your banana Bread looks absolutely delicious!
    Merry xmas 🙂

    Reply
    • Valeria January 16, 2012

      thanks a lot and welcome Christine!

      Reply
  10. Julie January 21, 2012

    This looks absolutely wonderful. I wish that I had a piece right now to have with my lunch! I'm so glad that I have millet in my pantry and ripe bananas on my counter 🙂

    Reply
  11. ilgamebrorusso February 1, 2012

    Complimenti scopro solo ora e per vie traverse questo spazio interessante e accogliente, complimenti! Laura

    Reply
  12. JillBrazil September 20, 2012

    Just made this tonight — instead of milk used some coconut water with chia seeds soaked in it for a few hours. The bread turned out great!

    Reply

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