Sugar free Banana Millet bread
With the serious summer heat behind us I’m finally starting to feel the workout bug again. I managed to log close to 4 miles of running on the treadmill in my first two days at a new gym which is more than I’d planned. My goal was to gently complete a mile and then do some light weights.
I rarely listen to myself. Instead I get there…I feel good…I run hard…I lift like I did 3 months ago…and today I am in pain.
Pain even when not in motion. Pain as in “Oh my dear God I have to pee”. Lowering one self onto the toilet is the worst pain of all. Yes I know. Too much information.
With my new (or back to the old) regime, I’m adding a couple of new workouts for motivation. First I’m finally going to give Bikram a go. Second, I’d like to add a spin class or two back into my workout and third, maybe a class in TRX. I know summer is motivating for most people but I find hunkering down and keeping warm in doors a good reason to try new activities so that I stay active over the winter.
In the meantime, High park is getting ready for fall and the man and I have put in some walking miles while enjoying the scenery.
I’m also trying to lower the sugar in my baking. I’ll be using some tricks here and there but for this bread I just left it out completely to see what would happen.
Sugar free Banana Millet Bread
3 large overripe bananas (the more overripe the sweeter the banana)
1/3 cup each olive and coconut (or 2/3 cup 1 type of oil)
2 t vanilla
1 cup milk (or milk substitution)
2 cups whole wheat flour
2 cups all-purpose flour
1/2 cup millet
2 t baking soda
1 T baking powder
2 t cinnamon
1 t cardamom
1/2 t salt
Preheat oven to 350 degrees.
Begin by blending the bananas, eggs, vanilla, oils and milk until smooth.
In a large bowl add the rest of the ingredients and stir well.
Pour the banana mixture into the flour mixture and stir just until combined.
Pour into a greased bundt pan (or any baking pan) and bake until a knife inserted into the middle of the cake comes out clean. Depending on the baking pan used, the timing will change but be careful not to over cook this as it dries out quickly from the lack of sugar. The bundt cake only took 20-25 minutes.
I don’t have much of a sweet tooth so I loved this cake, especially the crunch you get from the millet. It’s perfect with coffee for breakfast or an afternoon snack. The man noticed the lack of sweetness right away. That hasn’t stopped him from finishing most of it with peanut butter on top though. If you’re watching your sugar intake give it a try and it freezes well.