Notes: For best results, use the ripest, darkest, most spottiest bananas you can find! The ones that are purely brown or with more brown color than yellow are ideal. They have a stronger and sweeter banana flavor than pure yellow bananas. Measure the bananas by cups or grams, not by “two medium bananas.” Not all “medium” bananas are the same size!
There are two options for adding the banana in Step 2! You can mash the banana ahead of time in a separate small bowl, or you can add the chunks of banana to your one big mixing bowl and mash it with the egg whites, coconut oil or butter, and salt. Both will work!
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.
For the gluten-free flour, use as follows: 1 ¼ cups (150g)
millet flour, ½ cup (60g)
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.
Remember to measure the flour with
this method or a
kitchen scale. (← That’s the one I own and love!) Too much will make your banana bread dry.
I do not recommend substituting for the liquid stevia, if at all possible. (It’s one of my favorite ingredients, and you’ll use it in all of
these recipes of mine, too! I buy it online
here.) However, if you really prefer to omit the liquid stevia from the banana bread, substitute 6 tablespoons (72g) of
coconut sugar, brown sugar, or granulated sugar and reduce the milk to 3 tablespoons (45mL). Alternatively, substitute 6 tablespoons (90mL) of
pure maple syrup,
honey, or
agave and omit the milk. The baking time may vary with any of these substitutions.
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!)
Any milk may be substituted for the nonfat 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.
To see how this banana bread is made, watch my video
here located directly above the recipe. (It's a video of a very similar recipe!)
{gluten-free, clean eating, low fat, lower sugar}