This is the banana bread recipe we made with the summer campers a week ago. I adapted it to be gluten-free with extra millet (flour)!
Millet Banana Bread (Gluten-Free)
Makes 2 bread loaves, or one 9x13 pan
6 large ripe-to-over-ripe bananas
2 large eggs
⅔ cup canola or olive oil
⅔ cup brown sugar
½ cup maple syrup or honey
2 teaspoon vanilla extract
2 teaspoon baking soda
½ teaspoon table salt
2 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
2 teaspoons xanthan gum*
1 cup millet flour**
1 cup sweet sorghum flour**
1 cup sweet potato starch**
½ cup uncooked millet
Directions: 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 fork until virtually smooth but a few tiny lumps remain. Whisk in egg, then oil, brown sugar, syrup (or honey) and vanilla extract. Sprinkle baking soda, salt, cinnamon, nutmeg, cloves and xanthan gum over mixture and stir until combined. Stir in flours until just combined, then millet. Pour mixture into two prepared pans and bake until a tester comes out clean, about 40 to 50 minutes. Cool loaf in pan on rack.
*Omit if not baking gluten-free.
**Use regular flour if not baking gluten-free