Dehydrated Bananas

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did. Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...

In the past I've made apple chips, carrot chips and of course, potato chips. But what about banana chips? Normally they're fried but I didn't want to go there, so I thought I might be able to bake some.

Well, they turned out chewy instead of crispy but my kids absolutely LOVED them. I used about 5 small bananas which in the end was probably just a little over a cup of dehydrated bananas. I tried half tossed in lemon juice and half without but it didn't make a difference in the colour. Maybe if the bananas were less ripe they would have turned out less brown.

I ended up using the thinnest setting on my mandolin. It would take much longer to slice the bananas but whatever works for you. And look, only 1 ingredient!

Dehydrated Bananas

Ingredients

bananas

Directions

Preheat the oven to 225F and line some baking sheets with parchment.
Place the banana slices in a single layer. They can be touching but not overlapping. Bake them for about 1 1/2 hours or until no longer sticky. Let them cool on the parchment before you peel them off.
Store in an airtight container. I'm not sure how long they'll keep since mine were gobbled up by the munchkins immediately.