spicy crunchy sweet moist banana bread

So this is one of the most interesting banana bread's I've ever tasted.  It tastes like fall spices, reminds me of pumpkin pie, stays moist for days, is gluten free, and crunches when you eat it.  Crunches.  My very favourite texture in the world.  This is the second best banana bread ever because my Mom's Bread takes the cake.  She makes a coconut lime glaze thing that's pretty damn great.  Totally different thing, different realm of banana bread.   

3 large ripe-to-over-ripe bananas1 large egg
1/3 cup virgin coconut oil warmed until it liquefies
1/3 cup light brown sugar
1/4 cup maple syrup
1 teaspoon baking soda
1/4 teaspoon table salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
Salt
1 cup of almond flour                             

1/2 cup of coconut flour  

(substitute flours with 1 1/2 cups of white whole wheat flour if desired)

1/4 cup uncooked millet

Preheat the oven to 350 degrees, and grease a 9X5 inch loaf pan.  Mash the bananas until they are smooth (a few bigger chunks are ok).  Add the coconut oil and egg and whisk together till blended.  Add sugar and maple syrup and stir it up again.  Toss in the baking soda, salt, cinnamon, nutmeg and cloves, and stir again.  Add the flour and stir just until it's blended.  Don't over-stir!  Add the millet, stir it in, and put the mixture into the pan and then straight in the oven for 40-50 minutes.  Put a wooden skewer or toothpick into the centre to test if it's done.  It's done when a toothpick or fork comes out clean.Pour a glass of wine, a mug of tea, a cup of coffee, a hot toddy, anything your little heart desires and wait.

bread is served.

bon appétit.