Notes: For the gluten-free flour, I recommend as follows: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1½ teaspoons xanthan gum.
Any milk will work in place of the nonfat milk.
Frozen berries may be substituted instead. Thaw the strawberries slightly, just enough to dice, but add both them and the blueberries while still frozen. The loaf may need to be baked longer; use the toothpick test to determine when it’s done. (Remember, frozen blueberries bleed and will turn the loaf slightly gray in color.)
To make the banana bread easier to remove from the pan, line the pan with foil first before coating it with cooking spray!
{gluten-free, clean eating, low fat, low calorie}