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A moist, chocolaty banana bread with the crackle and pop of millet.
Heat oven to 350°F and arrange a rack on the bottom. Grease a 9×5 inch loaf pan.
Mash bananas in a large bowl with a potato masher until very few pieces remain. Whisk in the egg, then add the coconut oil, brown sugar, maple syrup, and vanilla, whisk until smooth.
Sprinkle the baking soda, salt, cinnamon, nutmeg, and cloves over the banana mixture and whisk to combine. Whisk in the flour until completely incorporated. Switch to a rubber spatula and fold in the millet and chocolate chips.
Scrape batter into prepared pan and bake in the bottom of the oven for 50-60 minutes or until a toothpick inserted in the middle comes out clean. If the bread is getting too dark, cover loosely with foil until bread is baked all the way through. Cool in the pan on a rack for 15 minutes, then turn out of the pan and cool completely.
Adapted from Smitten Kitchen.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!