Ce Pain aux bananes et au beurre d'amande is a healthy, dairy-free, egg-free, and refined sugar-free banana bread made with almond butter. It has the most delicious, soft, and fluffy crumb with a delicious banana almond flavor and 4 grammes de protéines per slice.
We love banana bread recipes even more with a healthy twist! Just try my Pain aux bananes à 3 ingrédients, Pain aux bananes et à l'épeautre, ou Pain aux bananes et à l'avoine. The almond butter addition to your banana bread brings:
- Les graisses saines
- Protéines
- Fibres
- Earthy nutty flavor
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Pain aux bananes et au beurre d'amande
Ingrédients
- 1 ½ tasse Banane écrasée - équivalent à 4 grosses bananes mûres, avec des taches noires sur la peau
- 2 Cuillères à soupe Lait d'amande - or Melted Coconut Oil
- ½ tasse Beurre d'amande
- ¼ tasse Sucre de noix de coco - or any granulated sugar you like
- 1 cuillère à café Extrait de vanille
- ½ cuillère à café Le sel
- 1 ½ tasse Farine tout usage - (remarque 1)
- 2 Cuillères à café La levure chimique
- ½ cuillère à café de bicarbonate alimentaire
- 2 Cuillères à café La cannelle
Optionnel
- ½ tasse Noix hachées - or chopped Pecan or chocolate chips
Instructions de Pose et d'Entretien
- Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper and pan with oil spray or coconut oil. Set aside.
- In a large mixing bowl, mash the ripe bananas with a potato masher or a fork or the paddle attachment of your stand mixer. Mash until almost no lumps show, it must be very runny for an ultra-moist texture. Measure 1 cup + 1/2 cup of mashed bananas – if extra, freeze for later.
- Stir the almond butter, almond milk (or coconut oil if not oil-free), vanilla extract, and coconut sugar with the mashed bananas until well combined.
- Dans un autre bol, mélanger la farine, la levure chimique, le bicarbonate de soude, le sel et la cannelle.
- Fold in the dry ingredients into the wet ingredients and stir with a wooden spoon or silicone spatula until the batter is consistent.
- Incorporez les noix hachées ou les pépites de chocolat si vous le souhaitez.
- Transfer the batter into the prepared loaf pan and bake in the center rack of the oven until a pick inserted in the center of the loaf comes out clean – about 40 – 55 minutes. You can add a piece of foil on top of the pan after 30 minutes to prevent the banana bread from browning too fast.
- Cool down on a wire rack for 2 hours before slicing.
Stockage
- Store at room temperature for up to 3 days or up to 5 days in the fridge in a sealed container. It can be frozen and thaw the day before at room temperature.
Remarques
Équipement
Alimentation
Ingrédients et substitutions
All you need to make banana bread with almond butter are simple pantry ingredients. You don’t need eggs or dairy. It’s a naturally vegan banana bread recipe full of banana and almond flavor.
- Bananes mûres – the riper, the sweeter the bread will be. You can use yellow bananas too, but increase the amount of sweetener by 1/4 cup, or the bread won’t be sweet enough.
- Beurre d'amande onctueux – make sure you stir well the nut butter in the jar to combine the oil that stays on top with the nut butter. Then, measure the amount called for by the recipe.
- Édulcorant cristallin de choix – we used coconut sugar, but any sugar works as soon as it’s not a liquid sweetener. I noticed that liquid sweeteners in egg-free baking make the crumbs dense and gummy, so I don’t recommend that.
- Lait d'amande or huile d'olive or melted coconut oil, if not oil-free.
- Extrait de vanille – pour la saveur.
- All-Purpose Flour, white spelt flour, or white wholewheat flour. The recipe won’t work with almond flour or coconut flour. For a gluten-free version, use my guide de conversion sans gluten.
- La levure chimique et de bicarbonate alimentaire – for a perfect fluffy texture.
- de cannelle moulue – for more flavors.
Banana bread is even better if filled with nuts, chocolate, or dried fruits. Feel free to cold in 1/2 cup of some of the below ingredients in the batter before baking the bread
- Pépites de chocolat
- Noix
- noix de pécan
- Amandes
- raisins secs
How To Make Almond Butter Banana Bread
- First, peel and mash the bananas until smooth and almost no lumps shows.
- Measure the amount required by the recipe using measuring cups and place in a large mixing bowl. It matters to measure the amount of mashed banana in this egg-free banana bread recipe.
- In fact, bananas act as a binder since there are no eggs in the recipe. So make sure you add a good amount to avoid dry banana bread.
- In the bowl with mashed bananas, stir in melted coconut oil, almond butter, vanilla extract, and coconut sugar. Set aside.
- In another bowl, whisk all the remaining dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Stir in the dry ingredients onto the wet ingredients until all the ingredients are well combined, and a thick banana bread batter forms. Don’t over-stir the batter or the bread come up dense.
- Finally, if you feel like it, stir in chocolate chips or walnuts.
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper.
- Spray some olive oil on the paper to prevent the banana bread batter from sticking to the paper.
- Pour the banana bread batter into the pan and bake in the center rack of the oven for 40 to 50 minutes at 350°F (180°C) until the top is golden and a pick inserted in the center of the bread comes out clean. You can tent the top of the pan with a piece of foil to prevent the top of the bread from browning too fast.
- Let the bread cool down for 5 minutes in the pan, then pull the hanging pieces of parchment paper to release the almond butter bread from the pan.
- Transfer to a cooling rack and wait a few hours before slicing.
- When the bread reaches room temperature, slice and enjoy.
Servir
This banana bread is delicious on its own or even better with some spread like:
- Confiture pour bébé
- Caramel aux dattes fait maison
- Beurre de cacahuète ou beurre d'amande
- pâte à tartiner au chocolat
Instructions de stockage
This banana bread can be stored for up to 4 days in an airtight cake box at room temperature or in the fridge. You can freeze the entire bread, or just slices, and thaw the day before serving at room temperature.
Questions fréquemment posées
Unfortunately, this recipe is vegan, and low-carb flour and egg-free baking don’t work well together. The bread won’t hold its shape with these kinds of flour.
Yes! Any nut butter or seed butter is a good swap for almond butter. This includes cashew butter, sunflower seed butter, or peanut butter.
Usually, an all-purpose gluten-free flour blend does well to swap wheat flour.
Of course, results in texture will vary – don’t expect the same crumb. Banana bread with gluten-free flour often comes out a little chewy and denser.
More Healthy Banana Bread Recipes
I love baking with ripe bananas, and below are my top healthy banana bread recipes for you to try.
This is delish, thanks so much for the recipe. I used 1/8 of a cup of monkfruit sweetener and it was perfect.
Merci!
Absolutely delicious. My neighbor has a banana tree and gave us a bunch of bananas. Bread was perfect.