Gluten-Free Banana Millet Bread (Vegan)

Name: Gluten-Free Banana Millet Bread
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Ingredients: 2 cups uncooked hulled proso millet (yellow millet) ((see the post for more information on millet)); 2 cups mashed bananas (about 5 fully ripe bananas); 1 ¼ cups water (room temperature); 1/2 cup maple sugar ((see the notes for options)); 1 tablespoon apple cider vinegar; 2 teaspoons vanilla extract; 1/3 cup whole psyllium husks ((see the post for more information on psyllium husks)); 2 teaspoons baking powder ((See the High Altitude notes for recommended adjustments)); 1 ½ teaspoons ground cinnamon; 1 ¼ teaspoons kosher salt (or 3/4 teaspoons sea salt); 1/2 teaspoon baking soda; 2 slices banana (sliced lengthwise as thinly as possible); 1/4 teaspoon maple sugar

This banana bread is a gluten-free millet bread, made without flour of any kind. Instead, it's made with millet seed, an ancient grain. The bread is a hearty banana bread that's high in fiber, thanks to the whole grains and psyllium husks, and perfect for toasting or using as millet sandwich bread.

This fantastic bread is super easy to make. All you need is a high speed blender, a mixing bowl, whisk, and loaf pan and about 15 minutes of prep time, mostly spent while the blender works its magic.

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A loaf of banana millet bread with butter and a bowl of berries.

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It's pure magic how a few simple ingredients combine to form a loaf of bread with your own hands. There's no comparison for the texture and flavor as compared to store-bought pre-packaged breads, and you can experiment by adding different ingredients to make the bread your own.

For example, Jiffy cornbread turns into a Mexican Cornbread by adding creamed corn, Hatch chiles, sour cream and cheese to the batter. Or use seasonal fruits and veggies to switch up a loaf bread like this Persimmon Bread.

This banana bread is very different from my other banana bread on this website. This one uses no flour, no butter, and no eggs. And yet it's full of flavor and hearty enough to use as sandwich bread. It has a couple of ingredients that might be new to you including the ancient grain, millet.

👩‍🍳 Bread Bakers

This month I've joined a group of fellow bread bakers to bake breads that use ancient grains as a predominant ingredient. Each month we choose a different theme, but every January we bake with ancient grains. It's been fun to try different flours each year.

For example, this it was January, nine years ago, when I started to experiment with Einkorn flour. There's more information on our group and a list of all of our breads at the end of this post.

❤️ Why you'll love this recipe

Millet has a robust nutritional profile
It's high in fiber from the psyllium husk, bananas, and millet seed.
This millet bread recipe only needs about 15 minutes of prep, most of which is spent waiting for the blender to finish it's job.
This is a gluten-free bread that's egg-free, dairy-free, and packed with flavor.
It's an incredibly delicious recipe. 😋

🧅 Main Ingredients + Notes

The secret to many dishes often lies in the ingredients. For example, some ingredients make a huge difference to the flavor and/or texture of the finished recipe. And purchasing the right ingredients can save you valuable time in the kitchen.

This list only covers ingredients that require some notes. For all of the ingredients, measurements, and directions, go to the Recipe Card at the bottom of this post.

Millet - This recipe uses proso millet, sometimes seen as panicum millet, in a whole form. It's considered to be a yellow millet, Some stores sell millet seed in bulk and several companies sell it in bags, such as Bob's Red Mill. See the Millet section in this post for more information on this ancient grain.
Bananas - They should be fully ripe and soft enough to mash but not squishy or bruised.
Maple sugar - you can use brown sugar or date sugar instead, but maple sugar adds such a perfect sweetness with the bananas. I find it in the baking aisle with the other sugars.
Whole psyllium husks - Do not substitute psyllium flour, you need the husks. I find this in the area of the store that sells food supplements such as protein powder and collagen.

Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

🤓 What is Millet?

When I told my husband I was making millet bread, his response was "Isn't that bird seed?". He did not ask the question with excited pleasure.

The truth is that millet is used as bird seed, but don't dismiss it as purely for the birds. It's an ancient grain originally grown in Asia and found in archeological sites over 7500 years old. And it's popular with farmers still today, particularly in semi-arid regions, for its drought-resistance and short growing season.

Some Quick Facts

Appearance. Millet is a spherical-shaped seed that is pale mustard in color.
Flavor. This grain has a slightly sweet and nutty flavor.
Versatile. When cooked with a small amount of water, you get a fluffy pilaf. When cooked with a lot more water, the seed completely dissolves to form something that looks like mashed potatoes. It was likely the original polenta.
Healthy. Millet seed has more nutrients than most other grains.
Gluten-free. It's gluten-free and generally easier to digest as compared to other grains. And for folks who turn to rice as a gluten-free alternative grain, millet has a much lower glycemic index than any kind of rice.
Storing. Store millet in an airtight container in a dry, cool place. The pantry is fine for up to 2 months, but I recommend the refrigerator for storing up to 6 months, and the freezer for up to 1 year. It is a grain that can go rancid, with the flour having a shorter shelf life than the whole seed.

🤓 What are Psyllium Husks?

If you've ever taken Metamucil, you had a form of psyllium as it is a soluble fiber popularly used for fiber enriching supplements. Psyllium is also used in baking for its thickening and binding properties. It's an excellent substitute for xantham gum for individuals with very sensitive digestive systems.

Psyllium husks are the outside shell (or husk) of a seed from a particular herb. Package labels will sometimes use the identifier "psyllium flakes". Both labeling refers to the whole psyllium husk. This supplement is also available as psyllium husk powder which is made from ground husks.

Some Quick Facts

Forms. Psyllium is available in husks and powder form. This recipe calls for husks as the powder doesn't work as well for this particular bread.
Flavor. This additive has a very mild flavor that's a little earthy.
Nutrition. Psyllium is all about soluble fiber and therefore helps to keep you feeling full, helps to manage glucose levels, and greatly aids digestion and elimination.
Uses. In addition to being a supplement (we even add it to our dog's food) it's used in gluten-free baking, as in this recipe. It's an excellent thickener and binder replacement for xanthan gum when making breads

🔪 Recommended Equipment

Having the right equipment for recipes makes prepping much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.

Loaf pan (or bread pan or pullman pan)
High speed blender
Large mixing bowl
Whisk
Cooling rack

A tablescape of sliced banana millet bread, butter, coffee, and a bowl of berries. — *Breakfast of champions.*

👩‍🍳 Substitutions Guide

Millet flour is fine to use in place of the whole millet seed but the amount must be the same as the millet seed in weight, not volume. For this recipe, 2 cups of millet seed weighs 408 grams. So, to substitute millet flour, you will need to weigh 408 grams using a kitchen scale. If you don't have a high-speed blender, use millet flour.
Psyllium flour, on the other hand should not be substituted for Psyllium husk. You must use the husks which are sold in a flake form.
I love maple sugar in this recipe but other sugars are fine to use, such as date sugar, coconut sugar, or brown sugar. Or eliminate the sugar as a reader did, as shared in the below comments, and felt it was sweet enough!

Top view of a blender container holding the bread batter. — *Looking down into the container of a blender filled with the millet batter.*

✅ Tips for Success

Run the blender until the batter is completely smooth. This can take several minutes, up to 10 minutes, so be sure to stop the blender every couple of minutes to scrape down the sides of the container and allow the blender to cool down if necessary.
Whisk together the dry ingredients (psyllium husk flakes, baking powder, cinnamon, salt, and baking soda) in a large bowl before adding the batter. There are 2 reasons:
- This ensures that the chemical leaveners and salt are evenly dispersed through the dry ingredients before they're mixed into the batter; and
- Once the batter hits the psyllium husks, the batter will quickly thicken. If you add the remaining ingredients after that, they are more difficult to thoroughly mix into the batter. You can do it, but it's more difficult.

🏔️ Making This Recipe at High Altitude

Reduce the baking powder to 1 ¾ teaspoons.
The baking time will be about 10 minutes longer. Because there is variability between the different oven manufacturers, it's best to test it 15 minutes before the time is up.

🫙 Storage Tips

After the finished loaf cools to room temperature, double wrap with plastic wrap and store on your counter for up to 2 days.

For longer than that, store in the refrigerator for up to 5 days or freeze it for up to 2 months in an airtight container.

🍽 Serving Suggestions

I've been enjoying this bread in the mornings with my fruit and yogurt. My yogurt is dairy-free Siggi's and I augment it with this protein powder and chia seeds. This meal carries me through most of the day.
Some mornings, I've made this orange-mango smoothie and sip on it with a slice of this bread.
Eat it all by itself, warm, with butter and drizzle of maple syrup.
Use as millet sandwich bread: smear a slice with peanut butter, layer sliced bananas, and then top with another slice of millet bread.

🙋‍♀️ Banana Millet Bread FAQ

Is millet seed better than millet flour?

Millet seed is healthier with more fiber than the milled form. Increased fiber can contribute to improved digestion and elimination and heart health. Fiber also helps you feel full longer which helps for weight loss.

Do I need to presoak millet seed?

No, the seed will dissolve in the liquid after running the blender for several minutes on high. A high-speed blender is needed for this.

How much will this bread rise during baking?

This bread doesn't rise a lot, but leave at least ½" clearance when filling the loaf pan. If you have excess batter (I did on one of my batches when I used a different loaf pan), pour it into a ramekin and bake it alongside the loaf pan. It will bake more quickly, depending upon how much excess batter you have, so keep that in mind when setting your timer.

A small round loaf of banana millet bread topped with banana slices. — *A small banana millet bread "loaf" baked in a ramekin. This is from the leftover batter.*

Welcome to Breads Made with Ancient Grains by the Bread Bakers!

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. This month's them is breads made with ancient grains and it's hosted by Stacy at the Food Lust People Love blog.

You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to [email protected].

This month the Bread Bakers

Bajri Tilachi Bhakri from Sneha's Recipe
Banana Millet Bread from The Wimpy Vegetarian
Banana Oat Pancakes from A Day in the Life on the Farm
Khapli Wheat Roti from Cook with Renu
Milled Ancient Multigrain Bread from A Messy Kitchen
Peanut Butter Ancient Grain Corn Muffins from Palatable Pastime
Spelt and Poppyseed Sourdough Bread from Karen's Kitchen Stories
Spelt Coconut Sourdough Bread from Zesty South Indian Kitchen
Sprouted Spelt Banana Walnut Muffins from Food Lust People Love

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5 from 8 votes