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–+ servings
millet banana bread with a colorful napkin and a cutting knife alongside
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4.97 from 53 votes

100% Millet Banana Bread (oil-free, vegan, GF)

Fast & easy 100% millet banana bread! Flourless, vegan, gluten-free, and oil-free, it is made in a flash in a blender.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Bread
Cuisine: American
Keyword: 100% millet banana bread, flourless vegan banana bread, gluten-free vegan banana bread, millet, millet banana bread, millet bread, nut-free, nut-free vegan banana bread, oil-free, oil-free vegan banana bread, vegan millet banana bread, very easy gluten-free vegan banana bread, wfpb, wfpb baking, wfpb banana bread, wfpbno, wfpbno baking, wfpbno bread
Servings: 1 large loaf (14 slices)
Author: Camilla

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
US Customary - Metric

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 9x5-inch (22.5x12.5 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.

Notes

Storage: 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.
Vinegar: Any light colored vinegar can be used in place of the cider vinegar. Or use an equal amount of lemon juice.
Sugar Options: An equal amount of brown sugar or cane sugar can be used in place of the coconut sugar.

Nutrition

Serving: 1serving | Calories: 147kcal | Carbohydrates: 32g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 229mg | Fiber: 3g | Sugar: 10g