Recipe for: Gluten-free banana bread with millet flour and nuts - photo 1
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Recipe for: Gluten-free banana bread with millet flour and nuts

Cakes and Bakes Vegetarian Dishes Snacks 60 min Medium 9 wyświetleń ~28.79 PLN * - (0)
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Description

A delicate, moist banana bread made without gluten, based on millet flour with the addition of potato flour for a light texture. This is a Polish, homemade version of the popular baked good with a hint of cinnamon and crunchy walnuts; great for breakfast, with afternoon coffee, or as a snack for a picnic. Thanks to buttermilk and eggs, the structure is soft, and ripe bananas provide natural sweetness — there's no need to use a lot of sugar. Enriched with raisins and nuts (optional), it gains a contrast of textures: a moist interior and a slightly crunchy top. Serve sliced thickly, with butter, cottage cheese, or natural yogurt; it looks beautiful on a wooden board with mint leaves.

Ingredients Used

Ingredients (12)

Servings:
8
  • Millet flour 200 g
  • Potato flour 50 g
  • Chicken egg 3 szt. (~180 g)
  • Banana 3 szt. (~360 g)
  • Sugar 120 g
  • Butter 60 g
  • Buttermilk 60 g
  • Baking powder 12 g
  • 🌿 Przyprawy
  • Salt 2 g
  • Cinnamon 2 g
  • ✨ Opcjonalne
  • Walnuts 80 g
  • Raisin 50 g
💰 Szacowany koszt dania: ~28.79 PLN (3.60 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Preheat the oven to 180°C (top and bottom heat). Prepare a loaf pan measuring about 22 × 12 cm: grease the inside with a thin layer of butter and line it with baking paper so that the paper hangs over the sides (this will make it easier to remove the cake).

Ingredients: Butter
Use a 22×12 cm loaf pan. If you only have a larger pan, extend the baking time by 5-10 minutes and check the cake with a toothpick. Tools: silicone brush, cake knife.
2

Peel the bananas and place them in a large bowl. Mash with a fork or potato masher until you have a smooth mixture with a few small lumps — this should take about 1-2 minutes. The mixture should be soft and easy to combine with the other ingredients.

Ingredients: Banana
Use a large metal or ceramic bowl. If the bananas are very ripe (with brown spots on the skin), the mixture will be sweeter and more moist — you can reduce the amount of sugar.

Wet ingredients

3

In a small saucepan, melt the butter over low heat or in the microwave in short 15-second intervals. Set aside to cool for 2-3 minutes. In a separate bowl, whisk the eggs with the sugar for about 1-2 minutes, until the sugar partially dissolves and the mixture begins to froth slightly. Add the cooled butter and buttermilk to the eggs, and mix until combined.

Ingredients: Butter, Sugar, Buttermilk
Use a whisk or mixer on low speed. The butter must not be hot (above 50°C) — it can give the eggs structure and cause them to curdle.

Dry ingredients

4

In a separate large bowl, sift the millet flour together with the potato flour and baking powder. Add salt and cinnamon. Mix the dry ingredients with a spoon for about 30 seconds, until the ingredients are evenly combined.

Ingredients: millet flour, Potato flour, Baking powder, Salt, Cinnamon
Use a sieve to sift out any lumps. If you don't have a sieve, mix well with a spoon for a longer time.

Mixing the dough

5

Pour the wet mixture into the dry ingredients and add the mashed bananas. Gently mix with a spatula or wooden spoon, making upward motions until most of the dry ingredients are combined — about 20-30 seconds. The batter should be thick, moist, and only slightly sticky. If you are adding raisins and nuts, fold them in evenly at the end.

Ingredients: millet flour, Potato flour, Banana, Sugar, Buttermilk, Baking powder, Cinnamon, Raisin
Use a silicone spatula or wooden spoon. Important: do not mix for too long (1-2 minutes max) — overmixing will make the bread dense and heavy. If the mixture seems very thick, add 1-2 tablespoons of buttermilk.

Baking

6

Pour the mixture into the prepared pan, smooth the surface with a spoon, and optionally sprinkle with a few walnut leaves or banana slices. Place in the preheated oven and bake for 45-55 minutes. After 40 minutes, check with a toothpick — if it comes out dry or with a few dry crumbs when inserted in the center, the bread is ready. The surface should be golden.

Use the middle rack in the oven. If the top browns quickly, loosely cover it with aluminum foil for the last 10-15 minutes. Tools: toothpick for checking, oven mitts.

Cooling and Serving

7

Remove the pan from the oven and set it on a rack for 10 minutes. After 10 minutes, grab the paper sticking out from the sides and gently remove the bread from the pan onto the rack. Allow it to cool completely (at least 60 minutes) before slicing — this is important for the structure to stabilize and not crumble.

Use a metal rack to allow for good air circulation. Cutting hot bread leads to tearing the structure — wait until it cools down.

Serving

8

Slice the bread into 1.5–2 cm thick slices. Serve on a wooden board with butter, cottage cheese, or natural yogurt. You can also lightly warm the slice on a dry skillet for a crispy crust.

Ingredients: Butter
Use a sharp bread knife, making sawing motions. Additionally, you can add walnuts as a topping for crunch.

Fun Fact

💡

Banana bread originates from the need to use overripe bananas — gluten-free versions with grains (e.g. millet) refer to the traditional use of local cereals in Polish cuisine.

Best for

śniadanie piknik podwieczorek

Tips

🍽️ Serving

Serve slightly warmed, with butter or cottage cheese and fresh raspberries or slices of strawberries in season. For breakfast, add Greek yogurt and a spoonful of honey. Cutting into even slices will make portioning and storage easier.

🥡 Storage

Store sliced bread at room temperature, wrapped in plastic wrap or in an airtight container for up to 3 days. You can freeze slices individually (for up to 3 months) — thaw at room temperature or in a toaster. To reheat in the oven: 150°C for 8-10 minutes.

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