Millet and maple banana bread

Bog standard banana bread…perish the thought!

This simple staple of any baking repertoire is all too often neglected in that mediocre tier of sweet treats. Left gathering dust along with other uninspired recipes – bran muffins beware – we simply had to intervene.

If banana bread can seem rather basic, it can also be wonderfully rich. There is nothing quite like a slice, warm from the oven, to beat the chilly winter mornings and usher in the sweet smell of spice. That being said, it is delicious in any weather and at any time of day (particularly in the dead of the night, after wild revelry). Part of the secret is the blackened bananas – the darker the better – which impart a natural sweetness perfectly suited to baking. Their mustiness is lost in the batter and they come back to life, gorgeous and sticky and sweet.


Our zhooshed-up loaf is made without any flour and bound together with ground flax for an extra dose of fiber. Coconut oil, apart from being outrageously delicious, is an excellent source of natural fats and the maple syrup is rich in essential trace minerals – sweet perks galore!

This is a speedy recipe. The batter comes together in a matter of minutes and after only a quarter of an hour in the oven, the loaf takes on a golden sun-tinged hue. Cinnamon spiced and flecked with coconut it rarely lasts more than a day or two, despite our best efforts. Enjoy in appropriately thick slices.


60g flaxseeds, ground
180ml water
220g almond flour
40g desiccated coconut
50g millet flakes
1 teaspoon cinnamon powder
1 teaspoon vanilla essence
⅛ teaspoon Himalayan rock salt
2 teaspoons bicarbonate of soda
60ml coconut oil, melted
120ml pure maple syrup
2 ripe bananas
1 extra banana, sliced lengthways

Preheat your oven to 160°C / 325 F. Combine the ground flax seeds with water and place in the fridge for 10 – 15 minutes (the mixture will take on a gel-like consistency). In a large bowl, mix together the almond flour, coconut, millet, cinnamon, vanilla, salt and bicarbonate of soda. Mash the bananas in a small bowl and add the coconut oil and maple syrup.

Mix the wet ingredients (flax seeds too) with the dry and pour into a small 12 x 20cm loaf tin lined with baking paper. Top with sliced banana and bake for 35 – 45 minutes until golden.

Sparked by Taline Gabrielian

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