Pain à la banane et à l'ananas (sans œufs, sans produits laitiers)

Ce Pain à la banane et à l'ananas is a simple egg-free, dairy-free, and refined-sugar-free banana bread recipe full of tropical flavors from the crushed pineapple.

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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 à la banane et à l'ananas

Ce Pain à la banane et à l'ananas is a simple egg-free, dairy-free, and refined-sugar-free banana bread recipe full of tropical flavors from the crushed pineapple.

5 à partir de 3 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: 183.4 kcal

Auteur : Carine Claudepierre

Mode de cuissonEmpêchez votre écran de s'assombrir

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Ingrédients

US coutumier - Métrique

• ▢ ¾ tasse Banane écrasée - about 2 large yellow/ripe bananas, peeled, mashed (note 1)
• ▢ 1 Vous pouvez Crushed Pineapple - 8 ounces – in juice, no added sugar, undrained! (note 2)
• ▢ ⅓ tasse Sucre de canne non raffiné - (remarque 3)
• ▢ ⅓ tasse Huile de coco fondue - (remarque 4)
• ▢ 1 cuillère à café Extrait de vanille
• ▢ 2 tasses Farine auto montante - (remarque 5)
• ▢ ½ tasse Noix de coco râpée (non sucrée) - optional, (note 6)
• ▢ 1 cuillère à café La cannelle

To decorate – optional

• ▢ 6-8 Glace Cherry
• ▢ 6 Morceaux d'ananas - canned, or fresh

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 needed. If you have leftovers, freeze them in Ziploc bags and use them in a smoothie later.
• In a large mixing bowl, whisk mashed bananas, canned crushed pineapple in its juice (don't drain the can), sugar, oil, and vanilla extract. Whisk until well combined.
• Stir in the self-raising flour, shredded coconut, and cinnamon. Stir with a rubber spatula until a thick batter forms.
• Transfer the banana bread batter into the loaf pan, and if you like, press a few glace cherries and pineapple chunks on top to decorate.
• Bake the bread on the center rack for 50-55 minutes at 350°F (180°C) until a toothpick inserted in the middle of the bread comes out clean or with only a few crumbs on it. Foil the loaf pan after 30 minutes to prevent the top from browning too fast.
• Lift the hanging part of parchment paper to release the bread onto a cooling rack.
• Let the bread cool for about 1-2 hour before slicing.

Remarques

Remarques 1: I recommend ripe bananas with a dark skin for the best flavors, sweetness, and moisture in the bread.

Remarques 2: I haven’t tried fresh crushed pineapple, but I am confident it will work if you weigh the same amount (8 ounces/225g).

Remarques 3: You can skip the sugar if you want a less sweet banana bread. Or swap for coconut sugar, sugar, or brown sugar.

Remarques 4: Any low-flavor oil, like light olive oil or canola oil, works. 

Remarques 5: 2 cups of self-rising flour are equivalent to 2 cups of all-purpose flour with 4 teaspoons of baking powder. For a gluten-free option, use my convertisseur sans gluten, but don’t forget the baking powder. You can’t use oat flour or almond flour without changing a lot of other ingredients to get the same texture, so I don’t recommend them.

Remarques 6: You can skip it, or swap for crushed pecans, walnuts, or glacé cherries.

Stockage : Store the banana bread in the fridge, in an airtight container, for up to 4 days.

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: 183.4kcal | Glucides: 27.5g | Protéine: 2.8g | Graisse: 7.7g | Gras saturé: 6.2g | Graisses polyinsaturées: 0.3g | Gras monoinsaturés: 0.5g | Sodium: 10.4mg | Potassium: 87.6mg | Fibre: 1.1g | Sucre: 10g | Vitamine A: 10.2IU | Vitamine C: 1.3mg | Calcium: 6.3mg | Fer à repasser: 0.3mg | Magnésium: 11.1mg | Phosphore: 27.5mg | Zinc: 0.3mg

Ingrédients et substitutions

Il vous suffit de quelques ingrédients simples pour réaliser cette recette. Voici comment les choisir et les interchanger.

• Banane écrasée – This provides the natural sweetness, moisture, and flavor for the banana bread. Using ripe bananas with dark skins will give you the best flavor, sweetness, and moisture.
• Crushed Pineapple – This brings tropical flavors and extra moisture to the bread. It’s important to use canned crushed pineapple in its own juice, without draining, for the best results. Prefer one without added sugar.
• Sucre de canne non raffiné – This adds sweetness to the bread. You can skip it entirely if you prefer a less sweet bread, or swap it for other granulated sweeteners like white sugar, brown sugar, or coconut sugar.
• Huile de coco fondue – This contributes to the bread’s tenderness and moist texture. Any low-flavor oil, such as light olive oil or canola oil, also works well here.
• Extrait de vanille – This enhances the overall flavor profile of the banana bread with its warm, aromatic notes.
• Farine auto montante – This forms the structure of the bread and already contains leavening agents for a good rise. You can make your own by combining 2 teaspoons of baking powder with 1 cup of flour. The recipe doesn’t work with almond flour or oat flour. For a gluten-free option, use my convertisseur sans glutenmais n'oubliez pas la levure chimique.
• Noix de coco râpée – This is an optional addition that adds a subtle tropical flavor and textural interest. You can omit it or swap it for other nuts or cherries.
• La cannelle – For more flavors that complement the fruits.
• Glace Cherry – These are optional additions for a pop of color and extra sweetness on top of the bread.
• Morceaux d'ananas – These optional pieces of pineapple, whether canned or fresh, add a decorative touch and more tropical flavor to the top of the loaf.

How to Make Pineapple Banana Bread

This recipe is super simple to whip up in just a few minutes of prep. Here’s how in pictures.

Mash the banana in a bowl and measure the exact amount needed.

Add the crushed pineapple with its juice and pour all the liquid ingredients.

Incorporate the flour and other dry ingredients.

Stir the batter until just combined and transfer it to a loaf pan.

Decorate the bread with pineapple chunks and glacé cherries.

Cuire le pain sur la grille du milieu pendant 50 à 55 minutes à 350°F (180°C).

Conseils de pâtisserie de Carine

Let me share a few more tips for a perfect banana bread.

• Undrained Pineapple – Make sure you use crushed pineapple in its own juice and do not drain it. The juice is important for the bread’s moisture and consistency.
• Contrôle de la douceur – If you’re using very ripe bananas with black skins, you might find you can skip the added unrefined cane sugar entirely for a naturally sweet fruit bread.
• Alternate Add-ins – If you want to change up the texture or flavor, you can swap the unsweetened shredded coconut for chopped pecans, walnuts, or even additional glace cherries.
• Prévenir le brunissement excessif – Keep an eye on your bread during the last part of baking. If the top starts to brown too quickly, loosely tent the loaf pan with aluminum foil after about 30 minutes to protect it.
• Refroidir complètement – Allow the bread to cool for a good 1 to 2 hours on a cooling rack before slicing. This helps the bread set properly and prevents it from crumbling when cut.
• Parchment Lift – Leave enough parchment paper hanging over the sides of the loaf pan. This creates convenient “handles” that make it much easier to lift the baked bread out of the pan.

More Fruity Banana Bread Recipes

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