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

Step 1

Preheat the oven to 350 Degrees F.

Step 2

Line a 9x5 inch loaf pan with parchment and spray with nonstick spray. Set aside.

Step 3

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 4

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

Step 5

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

Step 6

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

Step 7

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 8

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 9

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