Ce Pain aux bananes à 5 ingrédients is the easiest banana bread recipe ever, perfect to use these ripe bananas sitting on your kitchen counter. Plus, this quick bread is also healthy and refined sugar-free.
I love super-simple banana bread recipes, like my Pain aux bananes à 3 ingrédients or Pain aux bananes à 4 ingrédients. This recipe is almost as easy, and just as delicious!
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Pain aux bananes à 5 ingrédients
Ingrédients
- 1 ¾ tasse Banane écrasée - about 4 large yellow/ripe bananas, peeled, mashed
- ⅓ tasse Édulcorant liquide - maple syrup or brown rice syrup
- ⅓ tasse Huile d'olive au goût doux - ou de l'huile de coco fondue
- 1 ¾ tasse Farine tout usage - (remarque 1)
- 1 cuillerée à soupe La levure chimique
Optionnel
- 1 cuillère à café Extrait de vanille
- ½ tasse Pépites de chocolat noir sans produits laitiers - ou des noix hachées
- ½ cuillère à café La cannelle
Instructions de Pose et d'Entretien
- 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 and 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, light olive oil, and baking powder until well combined.
- Stir in all-purpose flour and any optional ingredients like vanilla, cinnamon, or nuts. Stir gently, just until combined. Don't over mix or the bread can be gummy.
- Transfer the batter to the loaf pan and bake for 50-55 minutes.
- Cool 5 minutes in the pan, then lift the parchment paper to release the bread onto a cooling rack.
- Cool completely before slicing – about 1 hour.
- Conserver dans une boîte à gâteau hermétique pendant 4 jours au réfrigérateur ou congeler. Décongeler la veille à température ambiante.
Remarques
Alimentation
Ingrédients et substitutions
Since the recipe uses only 5 ingredients, you must stick to these ingredients. No swaps or the result will be very different.
- Purée de bananes – The recipe works with any banana ripeness. The more dark spots on the skins, the sweeter the bread will be, so choose wisely based on your sweet tooth.
- Huile d'olive or melted coconut oil – You can use refined coconut oil to avoid the coconut flavor of unrefined coconut oil. Or use canola oil.
- All-Purpose Flour or Spelt Flour – You can’t use almond flour, coconut flour, or oat flour for this recipe. For a gluten-free version, use my guide de conversion sans gluten. The bread crumb would fall apart from any other flour.
- de sirop d'érable – or any liquid sweetener like agave syrup or brown rice syrup. Don’t swap the liquid sweetener for a crystal sweetener like coconut sugar or brown sugar. This swap would make the bread very dense and dry.
- La levure chimique – This is your raising agent. You need that tablespoon for a fluffy bread that rises well. Don’t use baking soda in this recipe, or the bread would have a bitter flavor.
How To Make 5-Ingredient Vegan Banana Bread
pont recettes de pain aux bananes végétaliennes use at least 7 ingredients or more, so let me show you how you can make delicious, healthy banana bread with 5 ingredients only!
- First, peel and mash the bananas on a plate or chopping board until it forms a sticky puree.
- Measure the mashed bananas packed in measuring cups or weight. This recipe uses about 6 medium-sized bananas, but you must be precise because adding too many bananas make the bread gummy or heavy.
- Transfer the mashed bananas to a mixing bowl. Set aside.
- Next, add the melted coconut oil and maple syrup to the mashed bananas. Stir to combine well, and then stir in baking powder.
- Finally, stir in baking powder. When it’s well incorporated, stir in the flour. Don’t over-stir the flour. This would make the bread heavier, and denser.
- Prepare a 9-inch x 5-inch loaf pan by covering the pan with oiled parchment paper.
- Then, transfer the banana bread batter into a loaf pan and bake this 5-ingredient vegan banana bread for 45 to 55 minutes in the center rack of the oven preheated to 350°F (180°C).
- Insert a skewer in the center of the bread to test the baking. If it comes out wet, it means the bread needs more baking. Your banana bread is ready when the skewer comes out clean or with a few crumbs on it.
- Finally, let the loaf cool down for 5 minutes in its pan. Then, lift the pieces of parchment paper to release the banana bread onto a cooling rack. Cool for at least 1 hour before slicing.
Variations de saveur
You can add some other ingredients to this banana bread to boost its flavors. My recommendation is to add some or one of the add-ons below:
- 1/2 tasse de pépites de chocolat or finely chopped nuts like walnuts. Stir these in the batter at the very end.
- 1 cuillère à café d'extrait de vanille – add with the liquid ingredients.
- 1/2 cuillère à café de cannelle moulue – ajouter aux ingrédients secs.
Instructions de stockage
This easy banana bread with 5 ingredients stores very well in an airtight container in the fridge for jusqu'à 4 jours. I recommend slicing the bread on demand to keep it moist and fresh.
However, if you prefer to freeze the bread, slice it first. Make sure you don’t overlap the slices in the container, or the slice would stick to each other, and it becomes difficult to thaw only one slice.
Questions fréquemment posées
Yes, technically, you can swap the all-purpose flour for all-purpose gluten-free flour, but the texture will be very dense, chewy and the bread won’t rise.
Therefore, I don’t recommend this option for the best results.
No, you must use oil in this recipe. This is egg-free banana bread, and the coconut oil not only adds moisture to the bread but also acts as an egg replacer.
Plus de recettes végétaliennes à base de banane
I love creating easy vegan banana recipes to use my ripe bananas or to make delicious pre-workout food or vegan snacks for the kids. Below I listed my favorite vegan banana recipes for you to try.
Love having ripe bananas just to make it!!! That’s how much we love it
This is my second time making it!!!! We love it. I add pumpkin spice, vanilla and cinnamon and use coconut oil. EXCELLENT!!!!!
So easy to make, absolutely delicious and super moist. I will definitely be making this regularly..
Je vous remercie!!
This came out perfect! I love this site, the recipes always come out super yummy 🙂
I made this using 2 bananas and a zucchini. Cooking now, hope it comes out as good as it did the first time with all bananas.
Delicious! It has a light, almost cake-like texture. With the optional cinnamon, it had plenty of subtle flavor. Next time, I’ll add walnuts, too, and maybe a dash of cloves. 10-min. prep time?! It takes 10 minutes to mash and measure the bananas! Good with fruit jam, or toast a slice of it and add tahini, almond butter, coconut puree, nondairy ice cream, chopped fresh fruit …
I have to cook for about 20 mins longer as it is soo sticky inside if I only cook for 55 mins as per the recipe. I put foil over the pan for the last 10 minutes, so it cooks the inside. Otherwise, it is so yum! I followed the recipe exactly as said, so not sure why I have to cook it for so much longer.
It can be that you added more liquid/dry ratio or your pan is smaller and the bread is thicker which explain why it takes longer to bake. I am glad it came out good at the end!
Best banana bread recipe I have found. Heat it up before serving ang it tastes like it was just baked. I have made this at least 6 times in the last four weeks. The easiesr recipe ever and it comes out perfect every time. I bake it about 10 minutes longer and it comes out a little more crispier
Éclaire-moi
I will definitely be trying this recipe.
Oh i am making this today !!
Chin!