We’re going Vegan again, folks! This time it’s a little more complicated than the other recipe I did, but it’s not that bad. You have flax seed and soy milk in stock, right? Right.
I love food. I pathologically love food. When I go places I don’t really remember things by what I did, or sights I saw. I remember things by what I ate. I remember the first time I ate In-N-Out in California. Italian Ice in Philadelphia. Ice cream at Salt & Straw in Portland. The Thai food the first night I moved to Seattle. Omelettes with tomatillo the last time I went camping in Moab. Other memories are just of food. Because I love it so much.
One of the “just food” memories I have is standing in my parents kitchen late one night. My mom had just baked banana bread, and that didn’t happen very often. I remember standing in front of a dark window relishing every bite of crunchy banana bread crust. I couldn’t get enough.
I don’t like to eat bananas. They’re bland, boring, and uncomfortably phallic. Bananas in bread form though, that’s different. It’s sugary and spiced, and the fresh stuff has crunchy crust! Uuuuuuuuuuh!
Let’s talk about Millet for a second.
This gluten-free ancient grain looks similar to qunioa, but it’s not a seed. It’s high in protein, fiber, omega 3’s, and lots of other vitamins and minerals. It’s also one of the biggest cereal grains in the world! So eat up, guys!
Ancient grains are all trendy and stuff right now, but that’s not why we’re going to use it. The millet doesn’t cook all the way in the baking process and just stays crunchy. Your bread will STAY crunchy! CRUNCHY BANANA BREAD FOREVER!
I’m still pretty new to vegan baking, so it’s like a science experiment. When it goes right it’s so exciting! You also get to eat your results. I mean, that’s just an added bonus.
Vegan Banana Bread with Millet
Yields 2 loaves
4 Tablespoons flax seed, plus 12 Tablespoons water
3/4 cup soy milk, plus 1 Tablespoon vinegar or lemon juice
1/2 cup coconut oil or vegan butter, melted and slightly cooled
1/2 cup vegetable or conola oil
2 teaspoons vanilla
4 bananas, mashed
2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 Tablespoon cinnamon
1 teaspoon nutmeg (optional)
1/2 teaspoon cardamom (optional)
1/2 cup raw millet, rinsed
First, using a spice mill, grind flax seed. Add the 12 Tablespoons and blend well with a fork. Mixture will begin to thicken. Alternatively, add flax and water together in blender and blend well. This will function as your egg replacement. Set aside.
In another small bowl, combine soy milk and 1 tablespoon of vinegar or lemon juice. Mix well and set aside for 10 minutes. Mixture should curdle and thicken. This will function as your buttermilk replacement. Set aside.
In a large bowl, blend together flour, sugar, salt, baking soda, millet, and spices. Create well in the middle of the mixture for wet ingredients.
In a medium bowl, mix together flax mixture, soy milk mixture, oils, vanilla, and mashed bananas. Add this to the well in your dry ingredients and fold together until just combined.
Divide batter in half and add to two greased and floured 8×4 inch loaf pans.
Bake at 350 degrees for one hour, or until an inserted toothpick comes out clean. Remove from oven and let the loaves cool in the pan for 15 minutes before turning out.