Notes: For the gluten-free flour, use as follows: 1 cup (120g)
millet flour, ½ cup (60g)
tapioca flour, ½ cup (60g)
brown rice flour, and 1 ½ teaspoons
xanthan gum. Many store-bought gluten-free flour blends (like
this one!) will also work, if measured
like this.
White whole wheat flour,
whole wheat pastry flour, or all-purpose flour may be substituted for the whole wheat flour.
For best results, use the ripest, darkest, most spottiest bananas you can find! The ones with more brown color than yellow are ideal.
The mashed banana and Greek yogurt combined need to measure 1 cup. If you have slightly more than ¾ cup mashed banana, then reduce the Greek yogurt by the same amount, and vice versa.
Honey or
agave may be substituted for the maple syrup.
Any milk may be substituted for the nonfat milk.
Do not substitute store-bought pre-shredded carrots! They’re too thick and dry, and they don’t soften properly while baking.
I prefer red Fuji apples. They’re firm enough for baking and naturally sweet. Cut them to be no larger than the size of chocolate chips. (I actually prefer dicing mine smaller, about the same size as mini chocolate chips!)
For a shortcut, I used
these pre-chopped pecans! They’re SO handy to have around!
This is the shredded unsweetened coconut that I used. Shredded sweetened coconut may be substituted.
I’m not a huge fan of nuts or coconut in my baked goods, which is why the amounts are fairly small. You’re welcome to increase either or both, if you prefer!
To see how this banana bread is made, watch my video
here (it’s for a similar banana bread recipe!).
{gluten-free, clean eating, low fat}