1/3 cup (80 ml) virgin coconut oil or olive oil warmed until it liquefies
1/3 cup (65 grams) light brown sugar
1/4 to 1/3 cup (60 to 80 ml) maple syrup less for less sweetness
1 teaspoon (5 ml) vanilla extract
1 teaspoon (5 grams) baking soda
1/4 teaspoon table salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch ground cloves
1 1/2 cups (180 grams) white whole-wheat flour or flour mixture see Note up top
1/4 cup (50 grams) uncooked millet
Equipment
oven
9×5-inch loaf pan
large bowl
potato masher or wooden spoon
whisk
rack
tester
Directions
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.
Preheat your oven to 350°F and butter a 9×5-inch loaf pan.
Whisk in egg, then oil, brown sugar, syrup, and vanilla extract.
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.
Loaves keep well in the freezer, wrapped tightly in plastic wrap, for a month or more. Ours kept at room temperature for a record week, becoming more moist each day.