So einfach ist das Bananenbrot aus 4 Zutaten with self-raising flour is made without eggs or dairy and is suitable for a vegan diet.
I love making banana bread. Banana bread is this simple, healthy and tasty recipe that makes you feel like home. This 4-ingredient banana bread is a simpler version of the all-time favorite veganes Bananenbrot, almost as easy as my Bananenbrot aus 3 Zutaten.
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Bananenbrot aus 4 Zutaten
Inhaltsstoffe
- 1 ¾ Tasse Bananenpüree - about 4 large yellow/ripe bananas, peeled, mashed
- ⅓ Tasse Ahornsirup - or any liquid sweetener you love like agave, coconut nectar
- ⅓ Tasse Geschmolzenes Kokosöl - or canola oil or light olive oil
- 2 Tasse Selbstaufsteigendes Mehl - (Anmerkung 1)
Optionale Add-ons
- 1 Teelöffel Vanilleextrakt
- ½ Tasse Milchfreie Zartbitterschokoladenstückchen - or chopped walnuts
- 1 Teelöffel Zimt
Anleitungen
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Oil the paper and pan with coconut oil. Set aside.
- Peel, mash the bananas using a fork on a flat surface. Measure the exact amount required by the recipe 1 cup + 3/4 cup of mashed bananas.
- In a large mixing bowl, combine mashed bananas, maple syrup, and melted coconut oil until well combined.
- Stir in the self-raising flour and any optional ingredients like vanilla, cinnamon, or nuts. Stir gently, just until combined. Don't over mix or the bread. Stir just until well combined.
- Transfer the banana bread batter into the loaf pan and bake in the center rack for 50-55 minutes.
- Heben Sie den herabhängenden Teil des Backpapiers an, um das Brot auf ein Kuchengitter zum Abkühlen zu lösen.
- Cool for about 1 hour before slicing.
- In einer luftdichten Kuchenbox im Kühlschrank bis zu 4 Tage haltbar oder einfrieren. Am Vortag bei Zimmertemperatur auftauen lassen.
Notizen
Ernährung
Zutaten und Substitutionen
All you need to make this easy 4-Ingredient Banana Bread are:
- Selbstaufziehendes Mehl – If you only have all-purpose flour at home, use the amount of flour called for by the recipe and add 3 teaspoons of baking powder. For a gluten-free version, use my Umrechnungsleitfaden für glutenfreie Produkte.
- Flüssiger Süßstoff – we used coconut nectar or maple syrup, but any liquid sweetener works in this banana bread recipe. Don’t use crystal sweetener, or the bread will be too dry.
- Geschmolzenes Kokosöl or canola oil for fluffier banana bread.
- Zerdrückte Bananen – preferably ripe, to increase the sweetness of the bread.
How To Make 4-Ingredient Banana Bread
- First, peel and mash the ripe bananas on a chopping board. Make sure you mash the banana really well. The fewer banana bites, the moisture the bread will be.
- Next, measure the amount of mashed banana, called by the recipe, in measuring cups or weight. Since the recipe uses only 4 ingredients, it’s important to give precision in the way you measure each of them. Too much banana makes the bread longer to bake and too wet. On the other hand, too much flour dries out the banana bread.
- Preheat the oven to 350°F (180°C) and line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper.
- Set aside on the benchtop while preparing the banana bread batter.
- In a large mixing bowl, combine the wet ingredients: mashed bananas, maple syrup, and oil.
- Stir in the self-raising flour until just combined. Don’t over-mix, or the bread can come out gummy at the bottom of the pan.
- Transfer the banana bread batter into the prepared pan.
- Bake on the center rack for 50-60 minutes at 350°F (180°C) until a toothpick inserted in the center come out dry or with a little to no crumb on it.
- Let the bread cool down at room temperature on a wire rack for about one hour before slicing.
Lagerung
You can store this healthy 4-Ingredient Banana Bread for up to 4 days in the fridge using an airtight cake box. It’s preferable to slice the bread just before serving to keep it moist.
Another option is to freeze banana bread slices and thaw them on a wire rack or a plate the day before serving.
Servierideen
This 4-ingredient Banana Bread is delicious on its own, but of course, some spreads are always delicious to add to your slice of banana bread. The best spreads to pair with this banana bread are:
- Kontermuttern – versuchen Sie es mit meinem Baby Jam für eine gesunde Note.
- Erdnussbutter
- Mandelbutter
- Caramel spread
Self-Raising Flour Substitute
If you don’t have self-raising flour at home, I listed below the basic ratio to replace the self-raising flour but flour and baking powder.
- 1 cup of self-raising flour equals 1 cup of all-purpose flour + 1 ½ teaspoon baking powder
So for this recipe, replace the self-raising flour with 2 cups of flour. It can be white wholewheat flour, all-purpose, or spelt flour and 3 teaspoons of baking powder.
Allergie-Tausch
This recipe is naturally:
- Milchfrei
- Vegan
- Ohne Ei
- Nussfrei
You can use an all-purpose gluten-free flour mix like Bob Red Mill’s 1:1 flour mix for a gluten-free version. Your gluten-free flour must contain gum, or the recipe won’t work. Then, add 3 teaspoons of baking powder and 1 teaspoon of baking soda. For sugar-free banana bread, replace the liquids sweetener with sugar-free maple syrup.
Weitere Bananenbrot-Rezepte
I love to create ripe banana recipes to use all my overripe bananas. Below I listed more delicious banana recipes for you to try.
This is the easiest and yummiest banana bread recipe ever!! It turned out absolutely great! I used walnut chips and white chocolate chips.
That sounds so good with walnuts and white chocolate chips! thanks for trying my recipes.
Carine, das ist das beste Rezept, das ich je ausprobiert habe!
Vielen Dank.
Thank you so much for sharing this receipt. Tried it today and WOW, we love the tast of sweetness and banana. Will use this as cake anytime. From South Africa.
Vielen Dank.
Can you use avocado oil instead of the coconut oil?
Sure, but it might add a strong avocado flavor and light greenish color from the avocado oil.
can i use gluten free flour in the recipes?
I haven’t tried yet, often, in my recipes the gluten-free flours makes my bread/cakes dense and gummy.
Am I able to swap the coconut oil with either soy milk or apple puree? Thanks
It’s not that you can’t, it’s more that swapping oil for an ingredient with more moisture turns the bread gummy, too moist to my taste. But feel free to experiment.
Another delicious banana bread I made using your receipes Carine. I highly recommend it!
Vielen Dank!
Thank you!!! I’m glad you liked it!
Can I omit the syrup? Would it affect the texture? I’m trying to go sugar/sugar sub free.
You can’t skip it, it wouldn’t make a good texture. You can use sugar-free maple-flavored syrup though!
Can I use Almond flour instead of self raising flour ???
No, it wouldn’t work unfortunately!
Loved this recipe. So easy and so yummy. I added cinnamon, vanilla, and some chocolate chips. I also reduced maple syrup to 1/4 as my bananas were very ripe and liquidy from being frozen/defrosted (discarded the juice). Came out soft and moist, slightly dense texture with a banana-y, coconutty taste! Will make it again with walnuts 🙂