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.