I made this recipe exactly as written(no nuts), it only took 45 mins to bake, and the consistency was very good. The bread held together very well, and the only thing i would change is possibly adding a half a cup of sugar instead of a 1/3 cup, because it wasn't quite sweet enough (possibly my bananas weren't ripe enough??) but I would suggest this recipe as it was very good.
Pretty good, although I made enough changes that it might deserve it's own recipe. First of all, I used 1/8 cup brown sugar and 1/4 cup honey to sweeten the bread. I skipped the flax seeds altogether. I also used skim milk and decreased the amount to 1 1/8 cups. I did use the recommended brown rice/millet flour combo though. I ate four slices fresh out of the oven! It was that good. This bread went absurdly well with some homemade apple butter.
This recipe is really good. The texture of the bread (I've made muffins several times) is pleasant, there is no fat and hardly any sugar in them, which is a BIG plus! I substituted all purpose GF flour for the rice flour to get rid of the slight rice flour aftertaste (but then I'm pretty particular about that). Bread mix (containing guar or xanthan gum) works very well too. I have used lactose free milk, almond milk, coconut milk, more cinnamon, cinnamon combined with anise, and they turned out great every time.
I used a combination of other flours because I didn't have millet flour. My blend was 2 cups brown rice flour, 1/3 cup tapioca flour and 2/3 cup potato starch flour. The bread turned out pretty good as far as the texture goes but was not nearly sweet enough for my taste. I will double the sugar the next time I make it. If you like your quickbreads sweet then definitely add extra sugar!
Great recipe! I subbed sorghum for the rice flour and I used almond milk. I made muffins with the batter and stirred in berries into some of the cups and chocolate chips into some. Then I froze them so I could have a variety at a moments notice. I reduced the cinnamon to 1/1/2 tsp. Thanks so much!!!