It’s very hot! So hot that there is no breeze. I escaped the flat hoping that going to sit in the park with a good book would cool me down, that there would be some kind of breeze on the open grass, but alas no! Summer in the city is officially here and being British I love to complain about the weather….it’s too cold …. its too hot! Now should be the time to get up and explore but man it’s just too darn hot!! So instead of wilting even further in the sun I put my flip-flops back on, packed up my little canvas bag and headed home.
Post standing in front of the freezer to cool down I decided to deal with the sad-looking bananas that were also wilting in the heat, after all in 30 degrees why wouldn’t you want the oven on as well! Banana and Chocolate bread is a staple of my baking repertoire but recently I have been introduced to millet. I discovered it on Joy the Bakers blog. I would never have thought to use it in baking otherwise.
So what is millet I hear you cry! Millet is a grain…. and yes it is the one that is used in bird seed!But its also a handly grain for baking in breads and cakes. Most recipes for Banana bread add nuts, usually walnuts, so if you like a those you should try adding millet instead. When its baked it retains its crunch so it’s a nice alternative.
250g Self Raising Flour
a good pinch of salt
50g millet ( rinsed)
150g caster sugar
100g unsalted butter, melted and cooled
2 medium eggs beaten
250g peeled ripe bananas
75g dark chocolate chopped
1 900g loaf tin, greased with butter and the base lined with greaseproof paper.
Preheat the oven to 180 degrees/ 350 F/ gas 4.
Mix the flour with salt and sugar in a large mixing bowl. Then add the melted butter and the beaten eggs. Roughly mash the bananas with a for, there should still be some lumps, add to the bowl, Add the chocolate and millet and mix all the ingredients together with a wooden bowl until thoroughly combined.
Transfer the mixture to the prepared tin and spread evenly.
Bake in the oven for 55 minutes until the loaf is golden brown and a skewer comes out clean.
Leave to cool for 5 minutes in the tin then transfer to a wire rack too cool complete. This will stay fresh for 3-4 days in an air tight container.