Amy's Healthy Baking

Easy Recipes for All Occasions

Send Me Free Recipes!

The Ultimate Healthy Banana Bread

in AHB TV· Baking· Breakfast· Clean Eating· Fruit· Gluten Free· Low Fat· Quick Breads· Vegetarian· Video

JUMP TO RECIPE
This healthy banana bread is my trusted “go to” recipe! Naturally sweet fruit flavor fills every slice. Extra ripe bananas yield a supremely moist and soft texture — along with two special ingredients and a simple baking trick! Quick, easy to make, and the perfect use for ripe bananas!

 

close-up side view of slices of the best ever healthy banana bread on a white plate – easy recipe – soft, moist, low calorie, low fat, and clean eating with whole wheat and gluten free options – made with greek yogurt and no refined sugar

 
In the beginning of my senior year of high school, my mom began buying all sorts of healthy foods at the grocery store. Since my brother and I both brought brown bag lunches, she wanted to ensure we had plenty of nutritious options to choose from.  

Carrots, celery, bell peppers, granola bars, yogurt, whole wheat bread, lean lunch meat, cheese, apples, bananas, oranges, grapes… We loved helping her unpack those weekend grocery hauls to see what delicious foods we could eat during the upcoming week!
 

four slices of the best ever healthy banana bread on a white plate sitting on top of a light tan patterned cloth with a glass milk bottle in the background – easy recipe – soft, moist, low calorie, low fat, and clean eating with whole wheat and gluten free options – made with greek yogurt and no refined sugar

 
However, we didn’t always finish off all of those healthy items, especially the fresh fruit (partially because Mom bought a few extra pieces to be safe!). That usually meant we ended up with a couple of very ripe and brown bananas on the counter.

So for the first month of school, I baked a fresh loaf of banana bread every week! I followed the recipe in one of our well-worn cookbooks published around the time my parents got married (it may have even been a wedding gift!), which meant that it called for quite a bit of of oil and sugar… But it always tasted incredible!
 

four slices of the best ever healthy banana bread on a white plate with a glass milk bottle in the background – easy recipe – soft, moist, low calorie, low fat, and clean eating with whole wheat and gluten free options – made with greek yogurt and no refined sugar

 
Over the years, I’ve worked on creating my own healthier recipe that tasted just as perfect, sweet, and cozy… And I finally did with this ultimate healthy banana bread! It has the same fruity flavor and supremely moist texture — and my version is just as easy to make too!

It’s the best of all worlds! And I may or may not intentionally buy too many bananas at the grocery store, just to give me extra excuses to bake even more loaves of this banana bread…
 

overhead view of four slices of the best ever healthy banana bread on a white plate resting on top of a light tan patterned cloth, surrounded by a glass milk bottle and wooden forks – easy recipe – soft, moist, low calorie, low fat, and clean eating with whole wheat and gluten free options – made with greek yogurt and no refined sugar

 

QUICK OVERVIEW – THE ULTIMATE HEALTHY BANANA BREAD

Difficulty: Mainly easy, including for many beginner bakers.

Taste: Comforting and familiar with a bright, strong, naturally sweet fruit flavor.

Texture: Supremely soft, moist, and tender.
 

close-up view of slices of the best ever healthy banana bread on a white plate sitting on top of a light tan patterned cloth – easy recipe – soft, moist, low calorie, low fat, and clean eating with whole wheat and gluten free options – made with greek yogurt and no refined sugar

 

KEY INGREDIENTS TO MAKE THE ULTIMATE HEALTHY BANANA BREAD

A quick nerd alert… I learned a lot about how to make the perfect healthy banana bread while testing this recipe, so I’m sharing all of those tips and tricks with you. (I included more in my recipe video below too!) Let’s begin with the key ingredients that you’ll need to make this ultimate healthy banana bread! First on the list…

Flour. You’ll use white whole wheat flour to make this healthy banana bread! I know it may sound a little confusing, but it’s not a combination of white (aka all-purpose) flour and regular whole wheat flour…

Instead, white whole wheat flour is made by finely grinding a special type of white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. This gives white whole wheat flour all of the same health benefits as regular whole wheat flour, like extra fiber, but it also gives white whole wheat flour a noticeably lighter taste and texture. It’s the best of both worlds — and that also lets this recipe’s tender texture and banana flavor really shine!

Tip: If you’d like to make this ultimate healthy banana bread gluten-free, then see the Notes section of the recipe. I’ve shared my top recommendations there!

Bananas. Not exactly surprising, but the bananas truly are the key to making good banana bread. You must use very ripe bananas! The ones with more brown spots than yellow are ideal. See the ones below?
 

a stack of ripe bananas with lots of brown spots that are about to be turned into the best ever healthy banana bread – easy recipe – soft, moist, low calorie, low fat, and clean eating with whole wheat and gluten free options – made with greek yogurt and no refined sugar

 
That’s the minimum amount of brown I recommend. More is even better! That’s because brown bananas have a stronger flavor and more natural sweetness than their pure yellow friends. If you use completely yellow bananas — or yellow bananas with just a few brown spots — your banana bread will taste bland. I promise it’s worth waiting for your bananas to turn extremely brown and speckled!

However, the bananas provide more than just flavor and sweetness… They also help with the tender texture! Yet another reason why ripe bananas are best. The pure yellow ones are much starchier, so they won’t produce the same moist texture. Because you’re only using ½ tablespoon of butter or coconut oil, it’s really important to use very ripe bananas!

Can you tell I’m a huge fan of ripe bananas yet? 😉
 

a glass bowl holding many one-inch long pieces of ripe bananas that are about to be turned into the best ever healthy banana bread – easy recipe – soft, moist, low calorie, low fat, and clean eating with whole wheat and gluten free options – made with greek yogurt and no refined sugar

 
Greek yogurt. This also helps boost the tender texture of your ultimate healthy banana bread! I love baking with Greek yogurt because it adds the same moisture to your batter as extra butter or oil but for a fraction of the calories… And it gives your baked treats extra protein too!

Egg whites. These help with the structure of your healthy banana bread. The whites contain the majority of the protein in eggs, and that protein plays an important role as your healthy banana bread bakes and cools. (Stay tuned — more on this soon!)

Sweetener. As long as you use really ripe bananas, you’ll only need to add a touch of pure maple syrup to boost the natural sweetness. That’s right — no granulated sugar in this recipe! Remember, pure maple syrup is the kind that comes directly from maple trees. It only includes one ingredient, maple syrup, and it generally comes in thin glass bottles or squat plastic jugs (like this!).

A secret ingredient. Yes, there’s a secret ingredient in this healthy banana bread! Any guesses? Maybe? Here’s what it is…

Distilled white vinegar! Just a teensy tiny amount. I promise you can’t taste it! The vinegar is a key ingredient because it’s an acid. That acid reacts with the baking soda to create air bubbles (technically carbon dioxide, if you’re a nerdy ex-scientist like me!). Those help your healthy banana bread rise better, and they also yield a more tender texture. I love kitchen chemistry!
 

a freshly baked loaf of the best ever healthy banana bread still in the pan – easy recipe – soft, moist, low calorie, low fat, and clean eating with whole wheat and gluten free options – made with greek yogurt and no refined sugar

 

HOW TO MAKE THE BEST ULTIMATE HEALTHY BANANA BREAD

Time to pull out those mixing bowls and start baking! Let’s talk about how to make the best ever healthy banana bread. Like I mentioned earlier, I learned a lot about the science of banana bread through trial, error, and testing this recipe… So I have some tips to make sure your loaf turns out beautifully! Starting with…

Measure correctly. If you’ve browsed through my recipes before, then you already know how often I repeat this. It makes a huge difference in the taste and texture of your baked goods! For this ultimate healthy banana bread, it’s important to measure the ingredients correctly, especially the flour and bananas, using this method or a kitchen scale. (← That’s the one I own!)

Too much flour will make the batter dry, and it’ll also yield a blander flavor. Not enough mashed banana will do the same thing… But too much mashed banana will make your quick bread collapse — because it adds too much moisture and throws off the ratio of wet and dry ingredients!

Tip: This is why I recommend — if not beg! — that you never measure bananas by the number of bananas (ie “3 medium bananas”). Not all “medium” bananas are the exact same size, so there’s a very high likelihood that you’ll add the incorrect amount… Which then affects the taste, texture, and structure. For the best loaf of banana bread, stick with cups or grams instead!
 

close-up view of slices of the best ever healthy banana bread on a white plate with a glass milk bottle in the background – easy recipe – soft, moist, low calorie, low fat, and clean eating with whole wheat and gluten free options – made with greek yogurt and no refined sugar

 
An extra egg white. Have you ever baked a loaf of banana bread, pulled it out of the oven, and returned to the kitchen five minutes later… Only to realize it sunk as it cooled? Such a bummer! That happened to me the first time I tested this recipe, so I figured out three key ways to combat that and ensure your ultimate healthy banana bread stays nice and tall. The first trick was actually an extra egg white!

Remember what we covered earlier, how the white contains almost all of the egg’s protein? Protein is the number one thing that makes baked goods hold their shape once they’ve come out of the oven and while they cool. When I used just 2, the loaf sunk… But once I added another, it stayed nice and tall. So for the best structure and texture texture, you must use all 3 egg whites!

Tip: If you prefer to use whole eggs, that’s fine! I’ve shared how to do that in the Notes section of the recipe.

Lower baking temperature. Another reason baked goods sink as they cool is because they haven’t fully cooked through in the center. If you slice into banana bread and notice a thin slightly gooey-looking line above the bottom crust, that’s the evidence! (For the record, I actually love that part… But I’m assuming not everyone is odd like me! 😉 ) So you’ll bake this banana bread at 325°F, instead of 350°F, so the center can cook all the way through without the sides turning really brown or burning.
 

four slices of the best ever healthy banana bread on a white plate resting on top of a light tan patterned cloth – easy recipe – soft, moist, low calorie, low fat, and clean eating with whole wheat and gluten free options – made with greek yogurt and no refined sugar

 
Foil. With the lower baking temperature, this healthy banana bread needs to stay in the oven longer in order to cook all the way through. But… Leaving it in the oven longer can result in an overly brown or burnt top! The foil acts as a shield, preventing any burnt spots, while allowing the center to continue cooking. Partway through baking, you’ll quickly remove the foil and immediately pop the pan back in the oven. (Act FAST! If you take too long, your loaf will start to sink!) Removing the foil allows the top to turn a nice golden color during the last part of baking.

And yes… I top the pan with foil first! Many recipes recommend covering your loaf with foil partway through baking if the top looks too brown or borderline burnt, but I’ve found that’s (a) harder to do without accidentally burning yourself in the process and (b) can still result in a collapsed or sunken loaf if you take too long to cover the top. Once your banana bread starts to deflate, there’s no saving it… It won’t magically “re-rise” in the oven.

There’s one more perk of covering your loaf pan with foil at the beginning: a beautifully domed top! If you add the foil later, then a deep crack typically appears partway through baking. Using foil first typically prevents that. (The crack doesn’t affect the flavor or texture of your healthy banana bread though — only the appearance!)

Cool completely. One last thing! For the best texture, you must wait until the banana bread has fully cooled before slicing into it. The center is still finishing its “setting” process while it cools, so cutting into your loaf before the center is at room temperature really isn’t a good idea. However! Once the sides of your banana bread feels like they’re at room temperature, you can pop the loaf in the fridge until the bottom feels chilled to speed up that setting and cooling process.
 

 
Whew! Lots of kitchen chemistry… But one absolutely perfect loaf of healthy banana bread! ♡ And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your ultimate healthy banana bread!

This is the BEST EVER healthy banana bread recipe! Moist, tender, naturally sweet… And EASY to make! It’s the perfect use for ripe bananas — and my trusted “go to” recipe. You’ll never use another banana bread recipe again! ♡ healthy banana bread recipe low calorie. easy banana bread recipe moist. banana bread recipe healthy no sugar. healthy banana bread greek yogurt. banana bread recipe simple. banana bread with whole wheat & gluten free options. ultimate healthy banana bread recipe.

The Ultimate Healthy Banana Bread

Š Amy's Healthy Baking
Yields: 1 loaf, 12 slices
This truly is the best banana bread I’ve ever had! It’s so tender and full of bright fruit flavor. It’ll keep for at least four days if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap (this kind is my favorite!).
4.82 from 11 votes
Print Recipe Pin Recipe

Ingredients 

  • 2 Âź cups (270g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • ž tsp baking soda
  • Âź tsp salt
  • ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
  • 3 large egg whites, room temperature
  • 2 tsp vanilla extract
  • 1 tsp distilled white vinegar (see Notes!)
  • Âź cup (60g) plain nonfat Greek yogurt
  • 1 cup (260g) mashed banana (about 2 medium – and see Notes!)
  • 3 tbsp (45mL) pure maple syrup
  • 6 tbsp (90mL) nonfat milk

Instructions

  • Preheat the oven to 325°F. Coat a 9x5” loaf pan with nonstick cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, eggs, vanilla, and vinegar. Mix in the Greek yogurt, stirring until no large lumps remain. Mix in the mashed banana and maple syrup. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
  • Spread the batter into the prepared pan. Cover the top with foil, and try to push up the foil in the center to ensure it doesn’t touch the batter while baking. Bake covered at 325°F for 35 minutes. Acting very quickly, remove the pan from the oven, and remove the foil. Immediately put the pan back in the oven, and continue baking the banana bread for an additional 28-32 minutes (for a total of 63-67 minutes) or until a toothpick inserted into the center comes out clean or with a few crumbs attached. Cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely.

Notes

IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It's extremely important to measure the flour with this method or a kitchen scale. (← That’s the one I own!) Too much will make your banana bread dry and bland.
 
IMPORTANT BANANA NOTES – READ BEFORE BEGINNING: For best results, use the ripest, darkest, most spottiest bananas you have! (See my photo in the blog post above for reference!) The ones that are purely brown are ideal. They have a stronger and sweeter banana flavor than purely yellow bananas. They also yield a moister texture in your banana bread.
 
Measure the bananas by cups or grams, not by “two medium bananas.” Not all “medium” bananas are the same size!
 
The mashed banana and Greek yogurt combined need to measure 1 Âź cups. If you have slightly more than 1 cup of mashed banana, then reduce the Greek yogurt by the same amount, and vice versa.
 
IMPORTANT FLAVOR NOTE  – READ BEFORE BEGINNING: The bananas provide the majority of the sweetness in this banana bread. For a sweeter-tasting banana bread, substitute 1-3 tablespoons of pure maple syrup for an equal amount of milk. (For example, use a total of 6 tablespoons of pure maple syrup, and reduce the milk to 3 tablespoons.)
 
IMPORTANT STEP 3 NOTE – READ BEFORE BEGINNING: You must cover the batter with foil during the first stage of baking. This allows the center to cook through without the top turning overly brown or burnt. Work very quickly when removing the foil! If you leave the pan out of the oven for too long, the loaf will start to collapse, and it won’t recover to fully rise properly.
 
FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour or all-purpose flour may be substituted for the white whole wheat flour.
 
EGG WHITE NOTES: This banana bread requires 3 egg whites. The protein in the whites helps prevent it from collapsing while cooling. If you'd prefer to use whole eggs, then use 3 large eggs AND reduce the milk by 1 tablespoon to compensate for the added volume from the yolks.
 
VINEGAR NOTES + ALTERNATIVE: The vinegar reacts with the baking soda to help the banana bread rise and create a more tender texture. Don’t skip it! (And I promise you can’t taste it!)
 
If you don’t have or can’t find distilled white vinegar, try to find another vinegar with a similar pH level of around 2.5 to maintain the same texture. Lemon juice has a pH level around 2-3, so it should also work.
 
SWEETENER ALTERNATIVES: Honey or agave may be substituted for the maple syrup.
 
MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.
 
GLUTEN-FREE OPTION: For the gluten-free flour, use as follows: 1 cup (120g) millet flour, ž cup (90g) tapioca flour, ½ cup (60g) brown rice flour, and 2 teaspoons xanthan gum. Many store-bought gluten-free flour blends (like this one!) will also work, if measured like this.
 
HOW TO STORE: Store leftover banana bread in the refrigerator tightly wrapped in plastic wrap (I love this one because it seals more tightly than other brands!) or inside of an airtight container. It should keep for at least four days, if not a week or longer.
 
For more information, read the tips in my blog post above and watch my video directly above the recipe!
 
{gluten-free, clean eating, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.

View Nutrition Information + Weight Watchers Points
 
 
You may also like Amy’s other recipes…
♡  Healthy Small Batch Banana Muffins
♡  Healthy Chocolate Chip Banana Bran Muffins
♡  Healthy Banana Scones
♡  Healthy Banana Oatmeal Snack Cake
♡  Healthy Banana Oatmeal Cookies
♡  Healthy Blueberry Banana Bread
♡  Healthy Zucchini Banana Bread
♡  â€Śand the rest of Amy’s healthy banana bread recipes!

best ever healthy banana bread – easy recipe – soft, moist, low calorie, low fat, and clean eating with whole wheat and gluten free options – made with greek yogurt and no refined sugar
best ever healthy banana bread – easy recipe – soft, moist, low calorie, low fat, and clean eating with whole wheat and gluten free options – made with greek yogurt and no refined sugar

 

 

Comments

  1. As always, you’ve successfully taken a classic recipe and made it even better! Healthier without sacrificing flavor. Love those “nerd alert” points – so helpful! And as for the corresponding YouTube episode: Hahaha, I hope you DO share the banana bread! It’s too good not to 😉5 stars

    Reply

    • Thank you so much Liz!! I always love your sweet comments! 🙂 I actually did share half… I felt a little guilty keeping it all to myself! 😉

      Reply

  2. baked this bread this morning and I guess it was my oven the bottom was hard, but, the taste was great..Baked 35 min on 325 removed foil and baked for 28 min s more. Will decrease time after foil removed to 15 to 20 minutes. Will try again.5 stars

    Reply

    • I’m so glad you enjoyed the banana bread’s flavor Dorothy! Do you have an electric or gas oven? Where do you place your oven racks — in the middle of the oven or more towards the bottom? Also, were you using a regular metal loaf pan or something else? Lastly, did you happen to place your loaf pan on a baking sheet, by any chance? (I’ve had other readers do that before, and that tends to overbake the bottom! 🙂 )

      Reply

      • I have an electric stove, used the middle rack with a metal nonstick pan and no other sheet. I think my oven cooks too high I will adjust the time.

        Reply

        • Thanks for the info Dorothy! If your oven seems to run too hot, then I’d actually recommend reducing the temperature by 10-15°F instead of reducing the baking time. My oven runs 7°F hot, so that’s what I do! (i.e. if the recipe’s baking temperature is 350°F, I set my oven for 343°F — make sense?) Reducing the oven temperature ensures that your baked goods turn out with the proper taste and texture, more so than reducing the baking time does. 🙂

          Reply

  3. Hi Amy! I made this 2 hours ago. The taste is wonderful, but my banana bread didn’t rise as much as yours 🙁 I literally followed every step of the recipe, and when it was in the oven it actually rose very well. But when I took it out of the oven and let it rest, I saw that my banana bread collapsed, like really. I wonder what caused this? I want to make this recipe again cause it tastes amazing, but I want it to rise beautifully! If you could answer this I’d really appreciate it ?5 stars

    Reply

    • I really appreciate your interest in my recipe, Dilara! I’m happy to help figure out what happened. 🙂 Did you measure the mashed banana by cups or grams? Did you happen to make any modifications to the recipe, including those listed in the Notes section underneath the Instructions? How long did you bake your banana bread while covered with foil and then once you removed the foil? Did it look raw in the middle at all? The more detailed your answers to all of those questions, the better we’ll be able to solve the issue! 🙂

      Reply

      • I measured the mashed banana by cups and I didn’t make any modifications. I baked it exactly 35 minutes with foil, and baked 30 minutes more without the foil. And when i cut it, it actually looked raw in the middle, but i thought an hour of baking was enough. It might be because of my oven’s performance. Do you think I should’ve kept it in the oven for another 10-15 minutes?

        Reply

        • Thanks for the information, Dilara! If the middle was raw, then that’s why it collapsed. It wasn’t finished baking! So yes — I definitely think you should leave it in the oven longer so it fully finishes baking. Remember to use the toothpick test, just like in Step 3, to make sure it’s done! 🙂 Does your oven run cool, by any chance? If it does, that’s probably why your banana bread didn’t finish baking in the correct amount of time!

          Reply

          • My oven is a bit old, so it might run cool a bit. Next time I make this recipe, hope it turns out as good as yours 🙂 I will definetely share it with you. Thanks for helping Amy! 🙂

          • It’s my pleasure, Dilara! I’m always happy to help! 🙂 And in thinking about it, I’d recommend baking the banana bread for longer with the foil still on. That way, you won’t end up with an overly dark top! 😉

  4. Hello Amy,

    I have tried many of your recipes, from muffins to cookies to breads. I love them all! It’s fantastic how low in fat they are, while being high in protein. The one issue I’ve run into is that as they are written, your recipes are never sweet enough for my sweet tooth! I have solved this in muffins by taking out the milk altogether and adding sugar. However, In other recipes, such as breads and scones (my attempt at your pineapple coconut scones was atrocious; it didn’t rise at all!) this does not work. I have no knowledge of baking chemistry and was hoping you could assist me on a more reliable way to introduce more sweetness into your recipes without disrupting the balance of ingredients needed to ensure proper rising. I would also love it if you could explain the logic behind these substitutions so that I can better understand the chemistry of what I’m baking and be better equipped to troubleshoot when necessary.

    Thank you so much for your time!
    Amelia5 stars

    Reply

    • I really appreciate your interest in my recipes Amelia! That means a lot to me! 🙂 Unfortunately, as you’ve found out, the chemistry actually does depend on and vary with each type of recipe, so it’s really hard to give a blanket generalization. However, for my scone recipes, you can make them sweeter by replacing some or all of the milk with additional maple syrup, honey, or agave. This generally works for quick breads (like this banana bread!) as well. I’m also happy to help you on with individual recipes — just leave me a comment on the exact recipe that you’d like to make sweeter (and include the sweetener you want to use, like granulated sugar or maple syrup or whatnot!), and I’ll give you the best options! 🙂 I can’t wait to hear what you decide to try next!

      Reply

  5. I won’t rate the recipe, because I did not follow it exactly, but just want to warn others—unless you follow the recipe absolutely word for word, the results are awful. The change I made was combine all purpose white flour with whole wheat flour (yup, I know Amy said not to do that but that’s what I had on hand). Then I followed everything else exactly. The result was a dry bread, not sweet at all (even though I substituted 3 tbsp of milk with 3 tbsp of maple syrup), completely stuck to the pan, so it broke in half when I tried to take it out. So no complaints, I did not follow the instructions precisely, but wanted to let others know that they shouldn’t expect a great result unless they do.

    Reply

    • I really appreciate your interest in my recipe Gabby! That sounds disappointing, and I’d love to work with you to solve those issues so they don’t happen again. 🙂 When you measured the all-purpose flour and the whole wheat flour, did you use measuring cups or a kitchen scale? If the former, did you happen to dip them into the containers of flour to measure, by any chance? Also, how ripe were your bananas? Were they as dark and spotty as the ones in the photo in my blog post, and did you measure them by cups or grams? Did you coat your pan with cooking spray or something else? Lastly, was your batter the same consistency as mine in the video? I’m happy to help — I just need all that info first! 🙂

      Reply

  6. Hi Amy!!
    I’ve done this recipe and I’m in love with it ????.
    Next time I want to make it gluten-free and vegan.
    Is it the same amount of grams if I use bobs gluten-free flour?
    Also, any advice to Veganize it? I was thinking coconut yogurt and egg replacer such as flax eggs? Thoughts? 🙂
    Thanks you in advance!!5 stars

    Reply

    • I’m so glad that you love this banana bread Jo! That really means a lot to me! 🙂 If you’d like to use Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, then I think that’s 148 grams per cup, whereas white whole wheat flour is 120 grams per cup. Since you’ve already made this banana bread and have an idea of the correct batter consistency, I think what I’d recommend doing is using the same number of grams as I’ve written into the recipe… And then if the batter seems too liquidy, then add a few grams of Bob’s Red Mill GF flour at a time, up to the “remaining” 63g, until the batter looks like the same consistency. Does that make sense?

      Then for the yogurt, coconut yogurt would be great! For the egg whites, I actually recommend Ener-G. My brother is actually allergic to eggs, and Ener-G is my favorite egg substitute! Ener-G is a shelf-stable powder that keeps for ages. It works perfectly as an egg replacer in nearly all of my recipes, including this one! For my recipes, use 1 ½ teaspoons Ener-G + 2 tablespoons warm water for each egg white (and you’ll need an additional ½ tablespoon of butter or coconut oil {or Earth Balance, if you’re vegan!} for each egg yolk, although that doesn’t apply for this particular recipe!). 🙂 I can’t wait to hear what you think of the gluten-free + vegan version of this banana bread!

      Reply

    • I really appreciate your interest in my recipe Holly! I don’t have much experience with spelt flour, so I’m honestly not sure and don’t want to lead you astray. However, if it’s the only flour you have on hand (I know it’s difficult to find flour right now!) and you’ve been able to use it to make other quick breads, then it might be worth trying! 🙂 I’d love to hear what you think of this banana bread if you try making it!

      Reply
4.82 from 11 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Healthier Chocolate Treats Cookbook

  The Healthier Chocolate Treats cookbook is perfect for any and all chocolate lovers. Whether you enjoy chocolate occasionally or every single day (that’d be me!), there are plenty of goodies inside for you! Healthier Chocolate Treats contains 50+ brand new healthier recipes. These recipes have never been seen before or appeared on my blog. You won’t find them anywhere else! And yes—every single one contains some form of chocolate. Whether you prefer milk, dark or white, there are lots of treats inside for you!     What inspired you to write Healthier Chocolate Treats? I have always loved chocolate. Every Halloween throughout my childhood, I inverted the entire contents of my bright orange jack-o-lantern bucket … Read More