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.
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 :).
- Vegan (egg-free & dairy-free}
- Xanthan gum-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).
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, do not use it for this bread. This bread needs to be baked using the regular (convection) heat. More about this in the FAQS at the end of the post.
Step Two: Blend Most (but not all) of the Ingredients
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).
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:
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
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, definitely 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 definitely the case for this bread.
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 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.