3ripe medium-sized bananas, mashed300-350g in weight after peel is removed
¼cupfull-fat plain Greek yogurt
Preheat oven 350 deg F (180 C).
Line loaf pan with parchment paper.
Combine all dry ingredients in a bowl and whisk together. Set aside.
In a large bowl, cream room temperature butter and maple syrup with mixer. (It is okay if the mixture is lumpy.)
Add eggs and vanilla to the butter mixture and beat well.
Add dry ingredients to the bowl and mix well.
Add Greek yogurt and mashed bananas and mix well.
Pour batter into prepared pan.
Bake for 55-60 minutes, until a toothpick inserted in the middle of the loaf comes out dry.
Let cool in the pan for 5 minutes. Using parchment paper edges, lift loaf out of pan and transfer to a cooling rack to cool completely before slicing.
1 ¼ cup + 1 teaspoon brown rice flour
¾ cup + 1 tbs + 1 teaspoon tapioca starch
Please note that gluten-free recipes work best with weight measurements because they are more precise than volume measurements. Gluten-free baking requires more precision and can be less forgiving than baking with regular all-purpose wheat flour.
These volume measurements were made from spooning each of the flours into the measuring cups/spoons (so they are not packed) and leveling them off.
The volume measurements are approximate. Make slight adjustments to the recipe as needed, adding a bit more Greek yogurt or a bit more tapioca starch or brown rice flour to achieve the correct dough consistency.
If you do not have a gluten-sensitivity and want to make this with all-purpose flour, simply use the equivalent amount of flour in weight of the brown rice flour and tapioca starch combined. i.e. 220g of all-purpose flour.
Do not be concerned if, after "creaming" the butter and maple syrup, the mixture looks more lumpy than creamy. It is totally okay and will all work out once blended with all the ingredients.
If you want a chocolate chip version of this banana bread, simply add 2-3 tbs of chocolate chips to the batter before baking, or sprinkle the chocolate chips on top.
I used full-fat Greek yogurt in this recipe. I don't see why you couldn't use low-fat or non-fat Greek yogurt, but I am not sure if it will affect the finished product.