Due to shelter in place rules, I can't get to my usual grocery stores. I have to shop in my neighborhood don't have the same level of access to alternative flours. I went to one of the shops in my neighborhood and picked up some finger millet flour. I've been testing it out on a lot of diff things. Of course, my first experiment was with banana bread - my go-to baked good. My oh my, the results are yum!!! The millet flour added some extra fiber and rich color. Blended with cornflour, my loaves were not too gritty (tends to happen with cornflour) and had had just the right amount of fluff.
You'll need
- 2/3 cup finger millet flour
- 1 + 1/3 cups cornflour
- 2-3 cups overripe mashed banana
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1/3 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp salt
- 1/3 to 1/2 cup milk
- 1/4 cup neutral oil
How-to
- Preheat oven to 350 F
- Sift flours together then mix all the dry ingredients together. Start with only 1/3 cup of sugar
- Mix wet ingredients separately, starting with 1/4 cup of milk
- Gradually add wet to try and stir it
- Add more milk and sugar as needed
- Oil your baking tins up
- Fill your baking tins up 3/4 of the way
- Bake until a knife pierced in comes out clean. I use mini-loaf pans and this takes 20-25 mins