Crackly Banana Bread

• 3 large ripe-to-over-ripe bananas
• 1 large egg
• 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil
• 1/3 cup (65 grams) light brown sugar
• 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course)
• 1 teaspoon (5 ml) vanilla extract
• 1 teaspoon (5 grams) baking soda
• 1/4 teaspoon table salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• Pinch of ground cloves
• Salt
• 1 1/2 cups (180 grams) white whole-wheat flour (or flour mixture of your choice)
• 1/4 cup (50 grams) uncooked millet

Preheat your oven to 350°F and butter a 9×5-inch loaf pan. In the bottom of a large bowl, mash bananas with a potato masher or the back of a wooden spoon until virtually smooth but a few tiny lumps remain. Whisk in egg, then oil, brown sugar, syrup and vanilla extract. Sprinkle baking soda, salt, cinnamon, nutmeg and cloves over mixture and stir until combined. Stir in flour until just combined, then millet.

Pour mixture into prepared pan and bake until a tester comes out clean, about 40 to 50 minutes. Cool loaf in pan on rack.

Do ahead: Loaves keep well in the freezer, wrapped tightly in plastic wrap, for a month or more. Ours kept at room temperature for a record week, becoming more moist each day.

Yield: 1 loaf

VERDICT:  I was skeptical about the raw millet, but the crunch is delightful--we've been eating big hunks of this at a time.  I also love that it's made in one bowl.  This might be our new go-to use-up-bananas recipe.  Keep!  (Note: I used half white and half whole wheat flour.)