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Fast & easy 100% millet banana bread! Flourless, vegan, gluten-free, and oil-free, it is made in a flash in a blender. This makes a sturdy, fine-textured loaf that is great for toasting & sandwiches.
Table of Contents
- Gluten-Free Vegan Banana Bread
- Recipe Benefits
- Ingredients for Easy 100% Millet Banana Bread
- Sweetener Options
- How to Make 100% Millet Banana Bread
- Step One: Preheat the Oven and Prepare the Pan
- Step Two: Blend Most (but not all) of the Ingredients
- Step Three: Whisk in the Remaining Ingredients
- Step Four: Pour Batter into Pan
- Step Five: Bake the Bread
- Step Six: Remove from Pan & Cool
- Slice it Thick or Thin
- What is the texture & taste of the banana bread?
- FAQ
- How should I store the 100% Millet Banana Bread?
- Can I use millet flour in place of whole millet?
- Can I use a different grain in place of the millet?
- Is the 500 grams of bananas peeled or unpeeled?
- What kind of millet do you use?
- My oven has a convection setting. Should I use it for this bread?
- My bread came out gooey in the middle. Why?
- Can I Use Something Other than Whole Psyllium Husks?
- Related Recipes:
- 100% Millet Banana Bread (oil-free, vegan, GF) Recipe
Gluten-Free Vegan Banana Bread
Why yes, the world does need another banana bread recipe!
This one is unique in several ways. First, it is made from whole millet grain (no flours, no other grains). Millet is a naturally gluten-free grain that is high in fiber, protein and antioxidants. I like that it has a neutral flavor (translation, versatile in all kinds of recipes) and love that it is inexpensive (especially when I purchase it in bulk).
Second, the loaf is a breeze to make. The millet and bananas are processed in a blender in seconds. Push-button baking, I like it.
Third, this banana bread is more sturdy than squidgy, more bread than cake. Sometimes the latter fits the bill, but when it comes to toasting and sandwiches (spread with nut butter, jam, fruit, Nutella, you name it) this banana bread is ideal.
I don’t know about you, but I need banana bread sandwiches in my life :).
Recipe Benefits
- Gluten-free
- Vegan (egg-free & dairy-free}
- Xanthan gum-free
- Oil-free
- Refined sugar-free
- Nut-free
- Flourless (see my notes for using millet flour in place of whole millet)
- High in fiber
- Minimal ingredients
- Fast & easy to prepare
Ingredients for Easy 100% Millet Banana Bread
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
The recipe ingredients are minimal (as a banana bread should be ?):
- mashed, very ripe bananas (a lot of them)
- whole millet (raw)
- whole psyllium husks
- coconut sugar (or the sweetener of your choice)
- vanilla extract
- cider vinegar (or any light-colored vinegar)
- ground cinnamon
- baking powder, baking soda, and salt
The recipe also uses plain water (I use filtered tap water).
Sweetener Options
An equal amount of brown sugar, or the granulated sweetener of your choice, can be used in place of the coconut sugar.
An equal amount of liquid sweetener can also be used. If using a liquid sweetener, decrease the total amount of water in the recipe by 2 tablespoons (30 mL).
How to Make 100% Millet Banana Bread
Step One: Preheat the Oven and Prepare the Pan
Preheat the oven to 350F (180C). If your oven has a convection setting, I recommend that you do not use it for this bread. This bread needs to be baked using the regular (radiant) heat. More about this in the FAQS at the end of the post.
Spray a 9×5-inch (22.5 x12.5 cm) loaf pan with nonstick cooking spray. Alternatively, lightly oil or grease the pan.
Step Two: Blend Most (but not all) of the Ingredients
Place the millet, bananas, water, coconut sugar, vinegar and vanilla in a blender (a high-speed or regular blender).
Blend on high speed, stopping once or twice to scrape down the sides of the blender container, until the millet is completely broken down and the batter is smooth. Pour the batter into a large bowl.
Step Three: Whisk in the Remaining Ingredients
Stir the psyllium husks, baking powder, cinnamon, baking soda, and salt into the batter until completely combined. Use a spatula or large spoon rather than a whisk (the batter thickens quickly and will clump on the whisk).
Why Transfer the Batter to a Separate Bowl?
When the psyllium husk is added, the batter becomes very thick and sticky. In seconds. This makes it (a) difficult to scrape the batter out of the blender and into the pan; and (2) a major task to clean out the blender.
Scraping the thickened batter out of a mixing bowl, by contrast, is quick and easy. The same holds true for the cleaning.
Step Four: Pour Batter into Pan
Scrape the batter into the prepared pan and smooth the top with a rubber spatula or the back of a spoon.
Step Five: Bake the Bread
Bake the bread in the preheated 350F (180C) oven for 90 minutes until risen and the surface of the bread is a deep golden brown. A tester inserted near the middle of the bread should come out with only a few moist crumbs attached. The corners of the bread should be pulling away (slightly) from the pan.
Transfer the pan to a cooling rack. Cool the bread in the pan for 15 minutes.
Step Six: Remove from Pan & Cool
Remove the loaf of bread from the pan (slide a butter knife around sides, as needed, to assist the release). Place the loaf on the cooling rack and cool completely.
Slice it Thick or Thin
Is this a pretty loaf of banana bread or what?
As I mentioned at the start, this is not a squishy, cake-y banana bread. Instead, it is hearty and sturdy, which means that it can be sliced thick, thin, or anywhere in between.
What is the texture & taste of the banana bread?
Texture: This is a brawny banana bread: solid, fine-textured, heavy (in a very good way). One slice make s a filling breakfast or snack.
Taste: The flavor of bananas is front and center, with nutty undertones from the millet. This is not a super-sweet banana bread. I baked multiple loaves to get the level of sweetener just right, but feel free to add more (or slightly less).
FAQ
How should I store the 100% Millet Banana Bread?
Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, and the freezer for up to 6 months.
Can I use millet flour in place of whole millet?
Yes! Here is what you need to do to make the substitution:
(1) Use the same weight (not volume/cups) of millet flour in place of the whole millet grain. Specifically use 400 grams (about 2 and 1/2 cups) of millet flour to replace the 400 grams of whole millet.
For the most accurate results, I strongly advise weighing the millet flour for an exact weight replacement.
(2) Do not add the flour to the blender
Whisk the millet flour, psyllium, cinnamon, baking powder, baking soda and salt in the large bowl. Blend the bananas, water, vinegar and vanilla in the blender until smooth.
Add the banana mixture to the flour mixture, stirring until blended.
Can I use a different grain in place of the millet?
I do not recommend it. The proportion of wet and dry ingredients, as well as the quantity of psyllium husk, is particular to this combination of grains. For the best results, stick with the ingredients and proportions listed.
Is the 500 grams of bananas peeled or unpeeled?
I use 500 grams of peeled, very ripe bananas.
If you have a kitchen scale, you can weigh the peeled bananas (no need to mash them before adding to the blender). If you are using cups, 500 grams of bananas is 2 cups of finely mashed bananas.
What kind of millet do you use?
I bring this up for my international readers. In the U.S. and Canada, we pretty much have one millet available, labeled “millet.” It is small and pale yellow. It looks like bird seed because…millet is often used for bird seed (note: do not use seeds designated for birdseed in human recipes ?). The variety available for human consumption is hulled.
North American manufacturers do not specify the type of millet on packages (just “millet“), but various sources indicate that the only millet grown for human consumption in the United States is proso millet. If you have the choice of several millets in your country, opt for proso millet.
My oven has a convection setting. Should I use it for this bread?
No, I recommend that you do not. Convection ovens are wonderful for many types of recipes, but not every recipe. Convection ovens excel at quick, crisp cooking. They are not the right choice for long slow baking, and that is what this unconventional bread needs.
Convection ovens (or the convection oven setting) can force the outer layer of this bread to rise and separate from the inside of the bread. This will lead to several results: (1) a big bubble under the surface of the loaf; (2) a gooey middle and bottom; and (3) a hard outer crust.
This bread needs the moderate, radiant heat of a conventional (not convection) oven.
My bread came out gooey in the middle. Why?
The bread should not be gooey at all. But if it happens, possible reasons are as follows:
- Baking in a a convection oven instead of conventional oven. See the section above explaining why this makes a huge difference.
- Inaccurate measurements. Even if you have been baking since forever, it is possible that you mis-measured. It is easy to get distracted for a split second–it happens to everybody! If you measured using cups, I urge using a scale next time around. You will love using the scale to measure once you start.
- Oven temperature is inaccurate. I regularly check my oven temperature setting using an inexpensive oven thermometer. Check to make sure the oven is accurate before baking. If the oven is too hot, it can force a faster rise to the bread, leading to a bubble under the top of the loaf.
Can I Use Something Other than Whole Psyllium Husks?
No, for this recipe it must be whole psyllium husks. Other gelling agents, such as flaxseed meal or chia seeds, will not work as direct substitutes (they might work, but it would involve some experimenting to determine their efficacy).
I also do not recommend psyllium powder. It can work as a substitute for the whole husks in some recipes, but for some reason, it does not work well in breads such as this.
Happy baking!
Related Recipes:
100% Millet Banana Bread (oil-free, vegan, GF)
Ingredients
- 2 cups uncooked millet
- 500 g mashed peeled very ripe bananas, (about 2 cups)
- 1.25 cups water
- 1/2 cup coconut sugar, (see notes for options)
- 1 tablespoon cider vinegar or other light-colored vinegar, (see notes for options)
- 2 teaspoons vanilla extract
- 1/3 cup whole psyllium husks, (not powder)
- 2 teaspoons baking powder, (certified GF, as needed)
- 1.5 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 350F(180C). Note: do not use convection setting for this bread (see post for explanation). Line the sides of a 9×5-inch (22.5×12.5 cm) loaf baking pan (if you eat some oil, you can spray or grease the sides).
- Place the millet, bananas, water, coconut sugar, vinegar and vanilla in a blender container. Blend on high, stopping once or twice to scrape down the container, until smooth.
- Pour the batter into a large bowl. Stir in the psyllium husks, baking powder, cinnamon, baking soda, and salt until blended (it will become very thick, very quickly).
- Pour and spread the batter into the prepared loaf pan, smoothing the top.
- Bake in the preheated oven for 80 to 90 minutes until a deep golden brown and a tester inserted in the middle of the loaf comes out with only a few moist crumbs attached.
- Cool in the pan, on a cooling rack, for 15 minutes.Remove the bread from the pan and cool completely on the cooling rack before slicing.
I have noticed other recipes with psylium husk. Can I substitute ground flax seed/flax meal for that? The flax has good oil and protein. Thanks!
Hi Julie! I love flaxseed meal, too. But psyllium husk can work in ways that flaxseed meal cannot. It is a much more powerful gel than the gel formed by flaxseed meal or chia seeds/ chia meal, which can be really important for certain types of recipes. It is one of the great ingredient tools to have in your toolbox/repertoire :).
Regarding this millet bread recipe: I have a simple millet flaxseed meal alternative (I can up with it because some readers were interested in this bread but cannot eat psyllium). Cheers! https://www.powerhungry.com/2024/04/19/3-ingredient-millet-flax-bread/
Can I soak the millet overnight before preparing this or any other recipe with it? My son’s gut is sensitive and healing at the moment. So, i always try to make things easier to digest as much as possible. I always make for him the millet pumpkin bread you have here, which he loves. But, more than one slide constipates him. I saw in the comments some ppl do soak it. But I’m confused and not an expert. Thank you!
Hi Carolina,
I am happy to help! I am not an expert on soaking, but I have experimented a LOT with whole grain millet. As such, I know that, unlike some other grains, it does not absorb much water (at all) after soaking. So I would go ahead and soak the millet in cool filtered water overnight (or up to 24 hours), then drain and rinse the millet. Process as directed with the recipe, but reduce the added water in the recipe by about 1 or 2 tablespoons (to make up for the liquid that has been absorbed by the millet). Cheers.
Omg!!! Thank you Camilla this recipe is incredible I added flax meal and blueberries came out so together like bread not crumbly at all, so impressed
Ooh, that sounds sooo delicious, Dania! So glad you like the recipe!
Love this bread and have made it a few times now. Thank you!
This time I had only one cup of millet left, so I used a cup of quinoa to make up for it – came out great, too 🙂
Binah, that’s wonderful! How cleaver to use half quinoa, thank you so much for sharing that!
I already made a comment , I did 1/4 cup of coconut palm sugar , 1 cup raisin , I didn’t have enough millet so I used bucket groats , I soaked all the grains for 8 hours washed them thoroughly, baked for 70 minutes , best moist bread i have ever had !!!! Thank you
Oh Brigitte, that is brilliant! I LOVE raisins so I am DEFINITELY going to try your version, that sounds so good. I love the addition of some buckwheat groats (way to make it work, friend!). Thank you so much for sharing!
I am done making this , it’s very weird as I have done a similar bread like this one before , my psyllium is good my only thought is usually they have the psyllium swollen in water ? Maybe the psyllium should be with water in a separate bowl than add the banana millet mixed . I added 1/3 more psyllium added water to it just a tad and mixed it with the batter , we shall see hopefully this is going to bake because these are expensive ingredient , I will eat no matter the outcome.
This is the only bread I eat , made with buckwheat groats or millet or red lentils all using psyllium .
Hi Brigitte,
I understand the hesitancy. But after a lot of experimentation, I found that the psyllium does not necessarily need to be pre-soaked–it will plump up whether the liquid is added ahead of time, with just the psyllium, or added with the other dry ingredients and then mixed with the liquids.
I know in the notes it is strongly advised not to substitute the millet for another flour. I don’t like millet but I LOVE the fact that this is a sturdy bread and not squishy. Buckwheat is too intense, sorghum is my go to BUT I wonder if I could swap the millet with cassava or tigernuts flour. Thoughts on this?
Hi Natalia,
I fell pretty confident that you could sub sorghum for the millet. I am equally confident that neither cassava nor tiger nuts flour will work, they are very different in structure from millet flour. I do not know if you can eat rice, but a 1/2 and 1/2 combination of brown rice flour and buckwheat flour will also most likely work well.
I used proso millet and soaked it for 8 hours before blending the recipe together. I’ve used other varieties of millets in the past soaking prior. Turns out good every time. Great recipe.
Thank you so much for sharing that, Cindy!
This looks great. I can not wait to make it.
However, I know you mentioned to use 2 cups of mashed banana, since I am going to blend it, what is a rough guess of how many bananas equal 500 grams or 2 cups/mashed?
I do not have a kitchen scale.
Hi Christine! Approximately 6 or 7 large ones.
wow sooo good! I love the texture – tho I found it a bit dry so I might add more banana next time
I am so glad you like the recipe, Gillian!
Absolutely delicious, thanks so much !
I am thrilled to hear it, Ellen!
Hello
Thank you for sharing these great recipes.
For 100% millet and bananas bread, you stated that millet is 2 cups or 440 gm. But when I checked online (see URL below), 2 cups of millet is 240gm.
Please advise if this 440 gm is a typo.
Thank you
https://www.google.com/search?q=1+cup+millet+flour+in+gm&oq=&aqs=chrome.3.69i59i450l15.-1j0j8&client=tablet-android-wheatek&sourceid=chrome-mobile&ie=UTF-8
Let me check that right now!
Hi Camilla! About to bake this bread… but just noticed that it says 350 degrees twice in the notes, but 325 degrees in the actual recipe! Which should it be? Thanks!
Apologies, Becca! 350F. Thank you for spotting that, I have changed it 🙂
Very good recipe! A keeper! The bread turned out fantastic following your instructions. Thank you ????
I am so glad to hear it was a success, Anna!
Well I didn’t read all the recipe notes and realized after I had it mixed up that I used psyllium powder and not husks. It’s in the oven now. So we shall see what the result is. Hoping for the best…
I hope it turns out great, regardless, Tammy . Did you use weight to measure the psyllium? If you used tablespoons/cups, there could be an issue , since the volume is very different for the powder vs. whole husks. Fingers crossed 🙂
@Camilla,
So what happens if you use the wrong one? Is it dry? Is it too heavy?
Hi Kathia! You are talking about the millets, yes? Unfortunately, other varieties of millet re not available in the US, so I cannot predict how they will turn out. But with regard to amaranth and sorghum, which are sometimes categorized as millets in other countries : I do now for certain that flours made from these two grains will not work with this recipe (I have tried it–they are gooey in the middle and sink after baking).
I am confused. Under FAQ’s it says to not blend the millet and in the recipe instructions it says to blend millet. Help. I would really like to make this.
Hi Lori!
Sorry for the confusion. The portion in the FAQ section is referring to substituting millet flour for the whole millet in the recipe (i.e., if you happen to have millet flour instead of whole millet seeds). My recipe uses whole millet that you break own in the blender. If you are using millet flour, I advise in the FAQ section to blend all of the wet ingredients and then add to a bowl with the millet flour (i.e., not adding the millet FLOUR to the blender). But if you are using whole millet, then yes, follow the recipe card directions and add it to the blender 🙂
Hi Camilla, I baked this bread yesterday and had to leave overnight to cool down. First thing in the morning, I tried it and wow!!! its really good. Very filling too. Thank you!!!
I had to add a handful of psyllium husks as it didn’t thicken much. I wonder if I added lesser millet or more water. Next time, I’ll try this recipe by weight to see where I went wrong.
So glad you like it, Kay! Yes, it is very filling (score)! I am glad you were able to trouble shoot and make it work, Kay! I strongly recommend the scale. Once I started using the scale for gluten-free and grain-free baking, there was no turning back. I actually find it much easier and faster to weigh things rather than meticulous scooping. 🙂
Dear Camilla, I just love your 100% millet sandwich bread that comes out perfect every time. So I wanted to give this banana bread a try and added 1/3 cup of dark chocolate chips with more sprinkled on top. The hardest part is waiting for it to cool. Thanks so much for bringing easy GF bread back into my life!
You are so welcome, Diane! You are making me hungry thinking about dark chocolate chip banana bread… 🙂
I had too much quinoa and decided to use them in this recipe — around 150g quinoa and 50g millet (I made half the amount), omitted the sugar, and kept everything else the same. It came out pretty good! I found the loaf was sweet enough with just the bananas, and it’s got a moist, hearty texture. Really great for snacking, and I think it would be lovely toasted as well. Thank you for this easy recipe! Such a great way to use up whole grains.
You are very welcome, Emilye! I love how you made successful adaptations (half the size, part quinoa) to suit what you need and what you have on hand (we are birds of a feather!).
Hi! Thank you sooo…much for this awesome recipe. Easy and delicious. Followed instructions for millet flour option and also used 1/3 cup erythritol and tossed some dry cherries and dark chocolate chips in. Was searching your site, there are lots of interesting and inspiring recipes to make. Thank you again and hoping to make something with buckwheat flour too.
Oh, that is wonderful, Liza! Thank you, too, for sharing your success with using erythritol s a sweetener and that the millet flour option worked out well. I really appreciate you taking the time to post 😊
I did it once and I fell in love with how easy it is to make it and how tasty it is! I didn’t add any sweetener apart from a tablespoon of date paste. Slicing while a bit warm and putting some homemade vegan butter on top was so yummy!
Now I’ve experimented with this recipe as a base and I’ve tried it with couple tablespoons of oil, buckwheat milk, soaked+fermented millet, toppings like nibs and coconut and I’m so so glad this recipe works in many variations! Thank you so much Camilla 😉
Made it! Not cut it yet though
Excellent, Joy! Hope you like it 😊
I used psyllium powder even though you advised against it (I am guessing because you had not tried it, which I appreciate). But I didn’t want to go out and buy some whole psyllium husks when I had a whole package of psyllium powder, so I used an equal weight of the powder to replace the whole husks. It came out very well. It is really delicious, not too sweet which I like a lot. It is a great way for me to use up my ripe bananas.
This bread is delicious!!! Thank you so much for sharing!
I am so happy you like it, Nicola!!!
Love this!!!! I did 1 cup millet and 1 cup oat flour, reduced the water – added 2 eggs instead and some coconut butter – it’s heavenly!!!!
Ooh, I I am going to have to try this with some oats, as you did, Josie–and some coconut butter, too? YUM!!!😍
It is a wonderful recipe i have ever seen.
Thanks so much, Fred, I am glad you like it!
i love that you made a bread just using millet flour. however, I don’t use banana’s so is there something i could substitute such as pumpkin or applesauce to make a different type of millet bread? thanks.
I think pumpkin would great, and applesauce, too. For a really great apple flavor, I suggest purée it fresh apples ( I do this for my almond flour cookies on this site). I also have this millet bread recipe https://www.powerhungry.com/2021/04/millet-sandwich-bread/ . You could add spices, replace some liquid with a juice, or add a bit of sweetener ?
Oh wow! This looks fantastic! Going to make this for certain! Thank you for sharing all of your recipes! Can eat foods that I’ve been missing for so long 😊
Yay! I hope you like it, Holly 🙂