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 not to purchase yet another type of flour, simply substitute whole wheat, oat, or use an all-purpose flour. 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

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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!

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