Banana Bread

• portions: 10 servings
• temps actif: 15 minutes
• temps total: 1 hour 15 minutes

Ingrédients

Wet

180g (3-4) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)

75g (1/3 cup) melted butter, unsalted

1 tsp vanilla extract

1 large egg, beaten

150g (3/4 cup) sugar; can substitute half with allulose/inulin

Dry

1 tsp baking soda

Pinch of salt

180g (1½ cups) of all-purpose flour

Greasing

Butter (or butter-flavored coconut oil)

Instructions

Preheat the oven to 175°C (350°F). Butter an 8x4-inch loaf pan, or mini-muffin tin.

Mash the bananas and add the wet ingredients: In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas. Stir in the sugar, beaten egg, and vanilla extract.

Mix in the dry ingredients: Mix in the baking soda and salt. Mix in the flour.

Bake the bread: Pour the batter into your prepared loaf pan. Bake for 55 to 65 minutes at 175°C (350°F), or until a toothpick or wooden skewer inserted into the center comes out clean. A few dry crumbs are okay; streaks of wet batter are not.

If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.

Cool and serve: Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Storage: Wrapped well, the banana bread will keep at room temperature for 4 days. For longer storage, refrigerate the loaf up to 5 days, or freeze it.

Notes

2025-11-23: substituted half the sugar (75g) with inulin, tastes fine.

Nutrition

• Calories: 220 kcal
• Lipides Totaux: 7 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 0 g
• Cholestérol: 35 mg
• Sodium: 85 mg
• Glucides Totaux: 37 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 19 g
• Protéines: 3 g