Coffee Millet Banana Bread

This is easily the best banana bread in the universe. It is rich (butter), crunchy (millet), and delicious (homemade with love). The recipe was shared by my friend Kirsten Cohen. I have not found the origins, so I attribute it to Kirst who is an amazing baker and chef de cuisine. There is not much more to say than make this while it is so cold out (in Alaska), for brunch, lunch, or dessert. The people you make this for will ask you for the recipe—it never fails.

This recipe makes 2 full sized loaves (in full sized loaf pans). I usually double the recipe (you will need a big bowl) because my husband is a monkey. I always seem to have a plethora of frozen or over ripe bananas. The monkey buys so many bananas it is impossible for me to eat them if he is away more than a day or two.

A little note for followers, I had my knee replaced at the start of December and the lack of posts is attributed to my recovery. I am just starting to get back in the kitchen in a creative way, so there will be more recipes coming your way.

Gather these ingredients and get to work people.

• 2 ¼ cups ripe bananas (3-5 medium bananas), pureed

• 1 cup strong hot black coffee (coffee may be replaced with milk or yogurt but coffee is the best)

• 1 ½ cups unsalted butter (3 sticks), softened

• 1 ¾ cups brown sugar

• 4 eggs

• 3 teaspoons vanilla extract

• 1 teaspoon orange rind

• 2 cups all-purpose flour

• 2 cups whole wheat flour

• 1 teaspoon salt

• ½ teaspoon baking soda

• 1 tablespoon baking powder

• 1 teaspoon nutmeg

• 1 teaspoon cinnamon

• 1 cup millet plus extra to line the pans

Here’s how you put it together and then eat it.

• Soak the pureed bananas in hot coffee and set aside to cool. Once cooled pureed (I use a stick blender).

• Preheat the oven to 350 °F. Grease two standard size loaf pans and sprinkle with millet.

• In a large bowl or mixer, beat the butter and sugar until pale yellow. Add the eggs one at a time until all are thoroughly combined.

• Add vanilla, orange rind and banana/coffee puree to the butter mixture and mix until combined.

• Sift the dry ingredients together (for a fluffier result) . Add to the banana mixture and mix until just combined. Fold in the millet and pour into the greased pans. Optional: sprinkle with 2 pinches of flakey sea salt (like Maldon),

• Bake for 55-65 minutes. Let cool 10 minutes in pan. Remove bread from pans and let cool and additional 10 minutes before slicing.

• Eat plane or with lots of butter. Eat it in your house, eat it with a mouse, eat it in a box, or eat it with a fox. Just enjoy it. Bon Appetite.