Pain aux pêches et aux bananes (sans sucre ajouté, 5 ingrédients)

Ce Pain aux pêches et aux bananes is a simple 5-ingredient sweet bread made with no added sugar, perfect for using your ripe bananas, and it works with fresh or canned peaches.

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La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !

Pain aux pêches et aux bananes

Ce Pain aux pêches et aux bananes is a simple 5-ingredient sweet bread made with no added sugar, perfect for using your ripe bananas, and it works with fresh or canned peaches.

5 à partir de 12 votes

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Temps de préparation: 10 minutes min

Temps de cuisson: 50 minutes min

Temps total: 1 heure hr

Plat: Petit-déjeuner, Collation

Cuisine: Américaine

Portions: 12 tranches

Calories: 185.8 kcal

Auteur : Carine Claudepierre

Mode de cuissonEmpêchez votre écran de s'assombrir

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Ingrédients

US coutumier - Métrique

• ▢ 1 tasse Banane écrasée - about 2 large yellow/ripe bananas, peeled, mashed (note 1)
• ▢ ⅓ tasse Jus de pêche - from the can, or fresh (note 2)
• ▢ ⅓ tasse Huile d'olive au goût doux - (remarque 3)
• ▢ 2 tasse Farine auto montante - (note 4) + 2 tbsp to coat the peaches
• ▢ 1 tasse Tranches de pêche - from a can, or fresh, cored, peeled, sliced, finely chopped unpeeled (note 5)

Optional for a boost of flavors

• ▢ 1 cuillère à café Extrait de vanille
• ▢ 1 cuillère à café La cannelle

Instructions de Pose et d'Entretien

• Préchauffez le four à 180 °C (350 °F). Tapissez un moule à cake de 9 x 5 cm de papier sulfurisé. Huilez légèrement le papier. Réservez.
• Peel and mash the bananas using a fork. Measure the exact amount required: 1 cup of mashed bananas. If you have leftovers, freeze them in Ziploc bags and use them in a smoothie later. Set aside.
• Open the can of peach and measure 1/3 cup of liquid from the can. Set aside for later in the recipe.
• Pat dry the peach slices with absorbent paper. Pack 1 cup of peach slices in a measuring cup, then place on a chopping board and use a sharp knife to chop into small pieces – about the size of a blueberry.
• Place the pieces of peaches in a small bowl, add 2 tablespoons of flour, and stir to coat. It will look like a floury paste, that's ok.
• In a large mixing bowl, add the mashed bananas, peach juice from the cane, light olive oil, and vanilla extract if used. Whisk until well combined.
• Stir in the self-raising flour, cinnamon if used, and stir with a rubber spatula until a thick batter forms.
• Fold in coated peach pieces, and stir to evenly incorporate.
• Transfer the batter into the loaf pan.
• Bake the bread on the center rack for 55-65 minutes at 350°F (180°C) until a toothpick inserted in the middle of the bread comes out clean or with only a tiny crumb on it. Foil the loaf pan after 40 minutes, to prevent the top to brown too fast.
• Soulevez la partie pendante du papier sulfurisé pour détacher le pain et le déposer sur une grille de refroidissement.
• Laissez le pain refroidir pendant environ 1 à 2 heures avant de le trancher.

Remarques

Remarques 1: Pick bananas with black spots on their skin. The banana bread will be sweeter and the crumb much moister. The recipe works with yellow bananas, too, if you prefer the bread less sweet.

Remarques 2: I am using the peach juice from the can; you can also use fresh peach juice, or swap for any liquid sweetener like maple syrup, agave syrup, coconut nectar, or date syrup. 

Remarques 3: Any oil can be used. Low-flavor oil works best, like melted coconut oil or light avocado oil.

Remarques 4Deux tasses de farine à levure incorporée équivalent à deux tasses de farine tout usage et trois cuillères à café de levure chimique. Pour une version sans gluten, utilisez ma recette. convertisseur sans gluten, but don’t forget the baking powder. Almond flour or oat flour does not work in this recipe.

Remarque 5: I am using a can of peach slices, with no added sugar, stored in their juice. I measure the peach slices by pressing them into a measuring cup. Then, I chop the peaches into small pieces. 

Stockage : Store in an airtight cake box for 4 days in the fridge or freeze. Thaw the day before at room temperature.

Mode four : J'utilise le mode de cuisson à chaleur tournante. Si vous devez utiliser le mode traditionnel, je recommande d'augmenter la température de 15 °C (25 °F). Le temps de cuisson devrait rester le même, mais il faudra peut-être quelques minutes de plus.

Équipement

Moule à pain de 9 cm x 5 cm

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Alimentation

Servir: 1tranche | Calories: 185.8kcal | Glucides: 29.5g | Protéine: 2.9g | Graisse: 6.5g | Gras saturé: 0.9g | Graisses polyinsaturées: 0.8g | Gras monoinsaturés: 4.4g | Sodium: 1.8mg | Potassium: 152.4mg | Fibre: 1.6g | Sucre: 10.1g | Vitamine A: 25.6IU | Vitamine C: 3.6mg | Calcium: 16.8mg | Fer à repasser: 0.4mg | Magnésium: 15.6mg | Phosphore: 28mg | Zinc: 0.3mg

Ingrédients et substitutions

You only need 5 base ingredients to make this delicious banana bread. Here’s how to pick and swap them.

• Banane écrasée – This provides natural sweetness and moisture, contributing to the bread’s structure. Very ripe bananas with black spots enhance the sweetness and moisture of the bread.
• Jus de pêche – It adds a subtle peach flavor and moisture to the bread. Fresh peach juice or other liquid sweeteners like maple syrup can also be used.
• Huile d'olive légère – This helps create a tender crumb. You can also use melted coconut oil or light avocado oil.
• Farine auto montante – This provides the necessary lift and structure for the bread. A little is also used to coat the peaches. You can make your own by combining all-purpose flour with baking powder; see notes in the recipe card for full details. For a gluten-free option, use my convertisseur sans gluten, Mais n'oubliez pas la levure chimique.
• Tranches de pêche – These add chunks of fruit throughout the bread. Canned peaches (without added sugar, in juice) or fresh peaches work well.

How to Make Peach Banana Bread

Let me show you how to make the best peach banana bread in just a few steps.

Mash the bananas, measure the amount needed and add the other ingredients.

Stir the batter until it’s well combined and transfer it to a loaf pan lined with parchment paper.

Cuire le pain sur la grille du milieu pendant 55 à 65 minutes à 350°F (180°C).

Laissez le pain refroidir pendant environ 1 à 2 heures avant de le trancher.

Conseils de pâtisserie de Carine

I have a few more tips for you to nail this recipe every time!

• Canned or Fresh Peaches – You can use canned peaches without added sugar (stored in their juice) or fresh, peeled, and pitted peaches, along with fresh peach juice.
• Pat Dry Canned Peaches – Make sure to pat the canned peach slices dry before measuring and chopping; excess moisture can make the bread gummy.
• Prepare Fresh Peaches – If using fresh peaches, choose ripe ones for sweetness, and remember to core and peel them before chopping. You don’t need to pat dry fresh peach pieces before coating them in flour.
• Juice Substitute – If you don’t have fresh peach juice, you can substitute with a natural, refined sugar-free sweetener like maple syrup or other fruit juices with similar sweetness, such as pineapple, orange, or mandarin juice.

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