Notes: For the gluten-free flour, use as follows: 1 cup (120g)
millet flour, ¾ 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.
Whole wheat pastry flour, regular whole wheat flour or all-purpose flour may be substituted for the white whole wheat flour.
Make sure you measure the flour correctly, using
this method or a
kitchen scale. (← That's the one I own and love!) Too much flour will make your banana bread turn out dry and bland.
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!)
For best results, use the ripest, darkest, most spottiest bananas you can find! The ones with more brown color than yellow are ideal. (See my photo in the blog post above for reference!) Measure the bananas by cups or grams. Not all “medium” bananas are the same size!
The mashed banana and Greek yogurt combined need to measure 1 ¼ cups. If you have slightly more than 1 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.
For a sweeter-tasting banana bread, substitute 1-3 tablespoons of
pure maple syrup for an equal amount of milk.
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.
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}