Light Banana Bread

Name: Light Banana Bread
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Ingredients: Bananas (ripe pulp) 1 ½ cup; Type 0 flour 2 cups; Maple syrup; Coconut oil at room temperature 6 tbsp; Rice milk; Egg yolks (approximately 2) 2 tbsp; Powdered yeast for sweets 2 tsp; Coconut oil to taste; Type 0 flour to taste; Pecans 1 oz

425

Calories per serving

Vegetarian

Energy Kcal 425
Carbohydrates g 53
of which sugars g 7.3
Protein g 7.5
Fats g 20.3
of which saturated fat g 14.5
Fiber g 66.6
Cholesterol mg 2.5
Sodium mg 4.3

Difficulty: Easy
Prep time: 20 min
Cook time: 55 min
Serving: 6 persone
Cost: Average

PRESENTATION

The banana bread is perfect to start the day with a burst of energy, but thanks to the light banana bread recipe, breakfast will be even more enjoyable! A sugar-free and lactose-free variation of the famous banana loaf cake, lighter but just as soft and delicious. To sweeten the batter, we used maple syrup, while rice milk and coconut oil replace the fats present in more traditional desserts. The presence of fruit also makes it particularly nutritious, as well as a great way to use up overripe bananas!

Also try the coconut banana bread variant and other delicious banana desserts:

INGREDIENTS

425

Calories per serving

Ingredients (for a mold of 17x8 cm at the base and 20x11 cm at the surface): Bananas 1 ½ cup (300 g) - (ripe pulp); Type 0 flour 2 cups (250 g); Maple syrup (85 g); Coconut oil 6 tbsp (85 g) - at room temperature; Rice milk (80 g); Egg yolks 2 tbsp (30 g) - (approximately 2); Powdered yeast for sweets 2 tsp (9 g)

For greasing and flouring: Coconut oil to taste; Type 0 flour to taste

For garnishing: Pecans 1 oz (20 g)

Preparation

How to prepare Light Banana Bread

To prepare the light banana bread, mash the pulp of the ripe bananas with a fork 1. Once you have obtained a homogeneous mixture, add the maple syrup 2 and the yolks 3, and mix well with a hand whisk.

Pour in the coconut oil 4 and mix again, then add the flour 5 and the baking powder 6.

Incorporate the dry ingredients with the whisk, and finally add the rice milk 7. Mix again until completely absorbed and you have obtained a smooth and homogeneous batter 8. Coarsely chop the pecans 9.

Pour the batter into a fluted loaf pan that measures 6.7x3.15 inches at the base and 7.87x4.33 inches on the surface, with a height of 2.75 inches 10. Make a cut on the surface lengthwise with an oiled knife 11 and garnish with the chopped pecans 12.

Bake in a static oven at 350°F for 50-55 minutes 13. Check the doneness with a toothpick, then remove from the oven and let it cool in the pan before removing 14. Your light banana bread is ready to be enjoyed 15!

Storage

The light banana bread can be stored at room temperature for 2 days, covered with a dome.

You can freeze it after baking.

Advice

You can replace the coconut oil with the same amount of hazelnut oil for a more intense flavor! Alternatively, you can use a vegetable oil.

The maple syrup can be replaced with agave syrup, but the result will be slightly different in terms of sweetness and taste.

If you prefer, you can use cow's milk or another plant-based milk instead of rice milk.

For the translation of some texts, artificial intelligence tools may have been used.