Maple-Rye Banana Bread (Refined Sugar Free, Gluten and Dairy-Free Optional)

Maple-Rye Banana Bread (Refined Sugar Free, Gluten and Dairy-Free Optional)

There’s something incredibly nostalgic for me about the smell of banana bread wafting through the house. My Nana made THE BEST banana bread and to this day it’s a recipe I turn to for comfort – it somehow manages to recreate that warm nana-hug feeling and I just can’t get enough. This Maple-Rye take on Nana’s banana bread is a healthy twist that’s made in a single bowl with very little effort required, but it always produces the most wonderful loaf that you won’t ever have to feel guilty about taking a second slice. If you manage to make a loaf last beyond one sitting (it’s more difficult than it sounds), it freezes beautifully making it a great option for making ahead of time for a brunch with friends or even after school snacks.

I personally love the nutty depth that rye flour provides in this bread, but if you’d prefer to make it gluten-free or simply not to purchase yet another type of flour, simply substitute oat, or use an all-purpose flour (gluten-free if that’s your wish). If you do want to give the rye a try, it’s readily available at Whole Foods and Amazon.

Watch Me Make My Maple-Rye Banana Bread

If you’re in need of some more delicious gluten-free bakery style treats, be sure to follow me on Facebook, or see all of my favorites (and so many other delicious recipes!) over on Pinterest.

How To Make My Maple-Rye Banana Bread

Step 1. Preheat the oven to 350 Degrees F. Line your loaf pan with parchment and spray with nonstick spray. 

Step 2. In a large bowl, combine the maple syrup and oil and whisk vigorously with a whisk for 10 seconds. Whisk in the eggs to combine.

Step 3. Add the yogurt, mashed bananas, and vanilla and whisk again to blend.

Step 4. Add the flour, rye flour, baking soda, and salt, and mix with a rubber spatula until everything is very well mixed.  

Step 5. Transfer the batter to the prepared loaf pan and smooth the top.  

Step 6. OPTIONAL: Make a vertical 1 inch slit down the top of the bread with a sharp knife.  This makes it look pretty, so it’s not necessary, but I like to do it.

Step 7. Bake for 55-60 minutes or until a tester comes out with just a few crumbs on it.  It will still be moist, it is banana bread after all, but should be cooked through.

Step 8. Let the banana bread cool in the pan for 15 minutes before lifting it onto a cooling rack to cool completely.

Step 9. Enjoy!

What Else Can I Use?

  • This bread is not gluten-free with the rye flour addition. If you need a gluten-free version simply use all GF all-purpose flour
  • As I mentioned, you can use all all-purpose flour for this bread in lieu of the gluten-free flour.  
  • You can also sub in oat flour for the rye flour, which makes it gluten-free as long as certified gluten-free oats are used.
  • If you’d like to make this dairy-free, use a plant based yogurt.
  • I don’t add any spices to this, I like to taste a lot of banana in my banana bread, but feel free to add in some cinnamon as many banana breads use it.
  • I also don’t include nuts in here, but walnuts or pecans would work great.  I’d toss them with the flour first to ensure they don’t sink to the bottom.

This Maple-Rye Banana Bread is special because:

It’s lower in sugar and fat than most recipes and refined-sugar-free!

It’s easy to make gluten and dairy free with great results.

This loaf freezes beautifully.

It’s thick and moist and accomodating to any substitutions your heart desires.

More Bakery-Style Treats

The Ultimate Bakery-Style Pumpkin Bread (Gluten Free, Dairy Free, Refined Sugar Free)

Bakery-Style Lemon Poppy-Seed Muffins (Gluten Free)

Zucchini Yogurt Bundt Cake (Gluten Free, Refined Sugar Free)

If you make my Maple-Rye Banana Bread, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

Rating: 5 out of 5.

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Maple-Rye Banana Bread (My Favorite Banana Bread) (Refined Sugar-Free, Gluten and Dairy-free optional)

Kat Ashmore
Inspired by my late Nana's banana bread, this healthier, refined-sugar-free take might just become your favorite too
4.56 from 9 votes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert, Snacks
Cuisine American
Servings 10 Slices
Calories 222 kcal

Ingredients
  

  • cup maple syrup
  • cup neutral oil
  • 2 large eggs room temperature
  • cup plain yogurt anything but nonfat
  • 3 very ripe bananas peeled and mashed
  • 1 teaspoon vanilla
  • 1 ¼ cup gluten-free flour
  • ¾ cup rye flour Replace with Oat or All-Purpose GF Flour if you would like to make this recipe GF
  • 1 teaspoon baking soda
  • ½ tsp kosher salt

Instructions
 

  • Preheat the oven to 350 Degrees F.
  • Line a 9×5 inch loaf pan with parchment and spray with nonstick spray. Set aside.
  • In a large bowl, combine the maple syrup and oil and whisk vigorously with a whisk for 10 seconds. Whisk in the eggs to combine.
  • Add the yogurt, mashed bananas, and vanilla and whisk again to blend.
  • Add the flour, rye flour, baking soda, and salt, and mix with a rubber spatula until everything is very well mixed.
  • Transfer the batter to the prepared loaf pan and smooth the top.
  • Make a vertical 1 inch slit down the top of the bread with a sharp knife. This makes it look pretty, so it’s not necessary, but I like to do it.
  • Bake for 55-60 minutes or until a tester comes out with just a few crumbs on it. It will still be moist, it is banana bread after all, but should be cooked through.
  • Let the banana bread cool in the pan for 15 minutes before lifting it onto a cooling rack to cool completely.

Nutrition

Calories: 222kcalCarbohydrates: 32gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 34mgSodium: 243mgPotassium: 205mgFiber: 3gSugar: 12gVitamin A: 78IUVitamin C: 3mgCalcium: 40mgIron: 1mg
Keyword Banana Bread, gluten free, Maple, Refined Sugar Free
Tried this recipe?Let us know how it was!

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21 thoughts on “Maple-Rye Banana Bread (Refined Sugar Free, Gluten and Dairy-Free Optional)”

  • 1 star
    I have celiac disease and love looking for new gluten-free recipes. While this may be a delicious recipe, the rye flour makes it definitely NOT a gluten-free recipe.

    • Hi Suz,
      I’ve added a few extra notes in the recipe where to make adjustments for this to be entirely GF – it’s a gluten-free optional recipe!
      Let me know if you give it a try!
      Kat.

    • Hi Susan,
      Yes that’s why it’s gluten-free optional! I’ve made sure to better signpost that an all-purpose gluten-free flour or oat flour is my substitute of choice for my GF friends.
      Let me know if you give it a try!
      Kat.

  • 5 stars
    A bunch of overripe bananas and a big bag of rye flour needing to be used led me to this recipe. What a scrumptious treat! I love that this banana bread is sweetened naturally with maple syrup instead of sugar. I added some diced banana to the batter right before putting in into the pan and the resulting loaf was moist and flavorful!

  • 5 stars
    I love this recipe. I make it for my kids (and myself) all the time. I now put bananas aside just to let them ripen for this recipe.

    • It’s high praise to roll the fruit-ripening dice just for this recipe – thank you so much, Angela!!
      Enjoy,
      Kat.

  • 5 stars
    I made this bread yesterday (Sunday) and let me just say….it was amazing! I have made “other” gluten free breads and none of them come even close to how wonderful this bread was. I did not use the Rye flour, I used GF oat flour instead….again amazing!

  • 5 stars
    Honestly, I have baked a LOT of banana bread in my life and this recipe is truly excellent. It is how banana bread should look and taste. I love that it is not as sweet as most banana bread recipes. I didn’t have maple syrup so I substituted honey 1:1 and I don’t care about having the recipe be GF so I used regular flour. Turned out excellent! I wasn’t sure what the rye flour would do but I loved it. This is a new family recipe.
    Also, Kat’s recipes are such well oiled machines. Simple, straight forward, and no kinks even the first time you make them.

  • 5 stars
    I’ve made a ton of banana bread and even have my own healthy recipe and this is the best banana bread I’ve ever had! Regardless that it is gluten and refined sugar free!

  • 5 stars
    This recipe is absolutely amazing!! As she stated in her video, make sure those bananas are SCARY LOOKING. Because it doesn’t have a ton of added sugar like standard recipes you are really relying on the added sugars of a severely overripe banana. This is not the time for peels that are only speckled brown and softened yellow bananas. I used AP flour as I’m not GF and I ordered my Rye flour from Amazon and am so glad I did. The texture of this is soft yet structured and holds together nicely without falling apart in your hands. I cannot say enough good things about it! For sure adding walnuts next time. **instantly googles ‘how to speed up the ripening of bananas’**

    • Scary bananas are essential!! I’m so thrilled you loved this Aislinn, this comment made my day!
      Popping the bananas in a paper bag with already ripened apples works a treat by the way 😉
      Enjoy,
      Kat.

  • 5 stars
    This is an amazing recipe! I used whole wheat flour instead of gluten free and 1/2 the amount of maple syrup. I added walnuts. I love the flavor. I have never baked with rye flour. I was going to add cinnamon, but forget. It doesn’t need it! Thanks for another great recipe.

    • Hi Pat, you can! I go over various substitutions in the body of the post, I hope you love it!
      Kat

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