Directions
- 1In a medium saucepan, cook the 4 ripe bananas over medium-low heat for 5-7 minutes then add the Kahlua, stirring occasionally, until they begin to caramelize and release a sweet, sticky syrup. Set aside to cool slightly.
- 2In a large mixing bowl, cream together the softened butter, granulated sugar, and maple syrup until smooth and fluffy.
- 3Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- 4Add the almond flour, almond meal, all-purpose flour, millet, cinnamon, baking soda, and baking powder. Mix until just combined—do not overmix.
- 5Fold in the caramelized banana mixture and the toasted walnuts, mixing gently until everything is evenly distributed.
- 6Grease the tin with butter or baking spray. Pour the batter evenly into the prepared pan(s), leaving room for the bread to rise. Then top it off with reserved crushed walnuts.
- 7Bake at 350°F (175°C) for 30-32 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- 8Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before removing from the mold.
Ingredients
- 4 ripe bananas, for caramelizing
- 115 g unsalted butter, softened
- 100 g granulated sugar
- 100 g maple syrup
- 2 large eggs
- 50 g almond flour
- 50 g almond meal
- 120 g all-purpose flour
- 87 g millet
- 120 g walnuts, toasted and roughly chopped
- 2 teaspoons vanilla extract or Kahlúa
- 1 tablespoon ground cinnamon
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
Equipment
medium saucepanlarge mixing bowltinwire rack
Tips
- Do not overmix the batter.
- Let the cakes cool in the pan for 10 minutes before transferring to a wire rack.
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