That’s the day I got the garden planted this year. I have been waiting an eternity and the day finally arrived. Now I’d like to say a little prayer……. Thank you Lord Jesus for not bringing me to this Earth during a time when one had to grow all their own food…… ’cause my ass is tired.
After listening to my insufferable complaining Armando reasoned that maybe this is why no one was ever caught smiling in photos taken before say 1930—they were too exhausted! Plus they were probably thinking, Ain’t nobody got time for no photos. I gotta go kill a chicken for dinner.
My extreme fatigue might have something to do with the fact that instead of planting the corn patch in rows like a normal person I decided to make a million giant mounds and plant a few seeds in each mound. My method will either be brilliant or plant me firmly in the category of people who believe everything they read on the internet.
The long term reward for all my hard work, however, will be the satisfaction of cooking dinner out of my own backyard—in the interim I rewarded myself by making is this banana bread. It’s a healthy-ish sort of cake that I can feel good about eating with two scoops of ice cream—it does contain millet after all.
I love this recipe from Smitten Kitchen. I didn’t mess with it too much, I had to add chocolate chips because my daily intake of chocolate has hit a low point lately, but that was about it. I adore the way the millet pops between your teeth and this recipe requires….get this…..ONE bowl. That’s it. It is so simple to throw together. I whipped up the batter and had it scraped in the pan before the oven was warm. Even in my decrepit state.
- 3 large very ripe bananas
- 1 large egg
- 1/3 cup melted extra-virgin coconut oil
- 1/3 cup light brown sugar
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon nutmeg
- pinch ground cloves
- 1 1/2 cups all-purpose flour
- 1/3 cup uncooked millet
- 3/4 cup bittersweet chocolate chips
- Heat oven to 350°F and arrange a rack on the bottom. Grease a 9x5in loaf pan.
- Mash bananas in a large bowl with a potato masher until very few pieces remain. Whisk in the egg, then add the coconut oil, brown sugar, maple syrup, and vanilla, whisk until smooth.
- Sprinkle the baking soda, salt, cinnamon, nutmeg, and cloves over the banana mixture and whisk to combine. Whisk in the flour until completely incorporated. Switch to a rubber spatula and fold in the millet and chocolate chips.
- Scrape batter into prepared pan and bake in the bottom of the oven for 50-60 minutes or until a toothpick inserted in the middle comes out clean. If the bread is getting too dark, cover loosely with foil until bread is baked all the way through. Cool in pan on a rack for 15 minutes, then turn out of the pan and cool completely.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 555Total Fat: 36gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 24mgSodium: 271mgCarbohydrates: 53gFiber: 4gSugar: 22gProtein: 6g