We call for two bananas here, but I make it with whatever I have on hand, sometimes upping the banana ante up to four. The goal is to end up with the 11/2 cups of banana mash as the recipe asks for. So, the more ripe bananas you have to use, the less milk you will need — and the more banana-licious your bread will be.
If you cannot find whole wheat pastry flour then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier banana bread.
If you don’t use dairy, substitute 6 tablespoons of melted coconut oil for the butter, and your choice of non-dairy milk for regular milk.
Go easy with sweet things. A little bit of what you like does you good, but don’t eat the whole thing!
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.