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Fall is upon us here in Connecticut, and we are entering into the most magical time of year in the Nutmeg State. This weekend, Greg and I took a long drive on our way to the annual Celtic Festival in Hartford, and the display of foliage was just spectacular.  The Celtic Festival featured a  “weight over bar” event in the Highland Games and samples of traditional Welsh cookies.  If the two namesake festivals are any indication, we learned that Celtic and Asian cultures differ tremendously.

We have a surfeit of overripe bananas on our counter these days, and smittenkitchen just posted a new “crackly” banana bread recipe a few days ago. Though I have my long-standing go-to banana bread recipe, the raw millet added in this version caught my fancy. Millet is one of the staple grains around the world, but in the U.S. is primarily used as birdseed. The protein content of millet is roughly equivalent to that of wheat four, and it has a nice fluffy texture that is similar to that of couscous.

I made a number of adjustments to the smittenkitchen version of this recipe. First, I eliminated all additional sugars. The recipe called for brown sugar and maple syrup, but bananas are really sweet enough on their own. Additionally, after seeing this horrifying infograph recently, I decided we don’t really need to contribute to our lifetime intake of processed sugar.

The other big adjustment is that in place of whole wheat flour, I used a homemade almond-oat flour.Wheat flour is delicious and inexpensive, but we’ve found that almond-oat flour just adds a nice touch of extra flavor and nutrients. 1 part almonds, 2 part oats — grind it up in a food processor or Magic Bullet or blender, until it is finely ground. A few small chunks of almonds may remain, and for most baking purposes, a bit of extra crunch is nice.

Our version also is a bit more heavily spiced than smittenkitchen’s. I can also envision this being delicious with some ground cardamom or dark chocolate chunks. Enjoy!

Crackly Banana Bread (original from Smitten Kitchen)

3 large ripe-to-over-ripe bananas
1 large egg
1/3 cup melted butter or oil
1 teaspoon vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon freshly ground cloves
1 teaspoon freshly ground allspice
1 1/2 cups almond-oat flour
1/4 cup 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 and syrup. 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.

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