Butter (for greasing the pan)
2 eggs, separated
1 Cup sour cream
1/4 Cup Canola oil
1/3 Cup Maple syrup
1 tsp vanilla extract
2 ripe bananas, sliced
1 Cup millet flour
1/2 tsp salt
1 1/2 Cup all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp mace
1/8 tsp ground cloves
1/2 Cup puffed millet (found in a health food store)
1 Cup coarsely broken, toasted walnuts
Preheat the oven 350F. and butter a 9 3/4 X 5 3/4 X 2 3/4-inch loaf pan.
In the bowl of a food processor, process the egg yolks with the sour cream, oil, maple syrup, vanilla and bananas.
In a large bowl, combine teh millet flour, salt, all purpose flour, baking powder, baking soda, cinnamon, mace and cloves with a whisk to blend well.
Stir in the puffed millet, then stir in the egg yolk mixture along with the walnuts with as few strokes as possible.
In a medium-size bowl, beat the egg whites with a beater until stiff, then fold them into the batter.
Pour into the prepared pan and bake for 1 hour or until the center tests done with a cake tester.
Cool on a wire rack in the pan for 10 to 15 minutes, then remove the bread and cool further on a rack.
Cool completely before slicing.