Whole Wheat Banana Bread (DH approved!)

Last weekend was not very productive. It was the weekend after we had returned from a vacation, and I was in recovery mode. Luckily, though, I mustered up enough energy to make banana bread! I chose smittenkitchen's "Crackly banana bread" even though I didn't have any millet on hand.

Link here:
Recipe Copied below:

3 large ripe-to-over-ripe bananas
1 large egg
1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil
1/3 cup (65 grams) light brown sugar
1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course)
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 of ground cloves
Salt
1 1/2 cups (180 grams) white whole-wheat flour (or flour mixture of your choice, see Note up top)
1/4 cup (50 grams) uncooked millet

Preheat your oven to 350°F and butter a 9×5-inch loaf pan. 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. 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.

My Notes:
1. I made this entirely with whole wheat flour, and the DH loved it. This is the first whole wheat banana bread that he's truly liked, so it's definitely a keeper!
2. I added in some roasted almonds and chocolate chips
3. I used honey, not maple syrup, and canola oil, not olive.
4. I also just used pumpkin pie spice for the spices.
5. It took exactly 50 minutes in our oven!