Light Banana bread :Easy + Healthy…
Banana bread is perfect to start the day with a boost of energy, but thanks to the banana bread light recipe, breakfast will be even more enjoyable! A sugar-free and lactose-free variation of the famous banana pound cake, lighter but just as fluffy and delicious. We used maple syrup to sweeten the dough, while rice milk and coconut oil replace the fats found in more traditional cakes. The presence of fruit also makes it particularly nutritious, as well as a great way to use up overripe bananas!
Ingredients for Banana bread light :
- 300g (10.6 oz) Ripe banana pulp
- 250g (2 cups) All-purpose flour
- 85g (1/4 cup) Maple syrup
- 85g (1/3 cup + 1 tbsp) Coconut oil at room temperature
- 80g (1/3 cup) Unsweetened rice milk
- 30g (about 2) Egg yolks
- 9g (2 tsp) Baking powder
For greasing and flouring:
- As needed Coconut oil
- As needed All-purpose flour
For garnish:
- 20g (1/4 cup) Pecan nuts
How to make light banana bread:
- To make the light banana bread, mash the flesh of the ripe bananas with a fork. When you have a smooth mixture, add the maple syrup and egg yolks and mix well with a hand whisk.
- Pour in the coconut oil and mix again, then add the flour and baking powder.
- Incorporate the powders with the whisk and finally add the rice milk. Mix again until it is completely absorbed and you have obtained a smooth and homogeneous dough. Coarsely chop the pecans.
- Pour the dough into a flared pumcake mold measuring 17×8 cm at the base and 20×11 cm at the surface, with a height of 7 cm. Make a cut in the surface lengthwise with an oiled knife and garnish with chopped pecans.
- Bake in a static oven at 180° (340 °F) for 50-55 minutes. Check for doneness with a toothpick, then take out of the oven and let cool in the mold before unmolding. Your light banana bread is ready to be enjoyed!
Bon Appétit!