Pain aux bananes et au yaourt (5 ingrédients, sans œufs)

Ce Yogurt Banana Bread is a simple and easy sweet bread loaf made with just 5 ingredients, no eggs, no dairy, and no refined sugar.

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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 !

Yogurt Banana Bread

Ce Yogurt Banana Bread is a simple and easy sweet bread loaf made with just 5 ingredients, no eggs, no dairy, and no refined sugar.

5 à partir de 2 votes

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Temps de préparation: 10 minutes min

Temps de cuisson: 45 minutes min

Temps total: 55 minutes min

Plat: Petit-déjeuner

Cuisine: Américaine

Portions: 12 tranches

Calories: 202.9 kcal

Auteur : Carine Claudepierre

Mode de cuissonEmpêchez votre écran de s'assombrir

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Ingrédients

US coutumier - Métrique

• ▢ 1 tasse Bananes mûres - 2 large black bananas (note 1)
• ▢ 1 tasse Yaourt sans produits laitiers - (remarque 2)
• ▢ ⅓ tasse Huile d'olive au goût doux - (remarque 3)
• ▢ 2 tasses Farine auto montante - (remarque 4)
• ▢ ⅓ tasse Sucre de canne non raffiné - (remarque 5)

Optional for boost of sweetness and flavors

• ▢ 1 cuillère à café Vanille
• ▢ ½ tasse Noix - I used pecans and walnuts, finely chopped

Instructions de Pose et d'Entretien

• Preheat the oven to 350°F (180°C). Line all sides of a 9-inch x 6-inch loaf pan with parchment paper. Oil well with cooking oil spray. Set aside.
• Mash the bananas with a fork and pack them in a measuring cup to measure the exact amount. If you mash too much, freeze it for later.
• In a mixing bowl, add mashed banana, yogurt, oil, sugar, and vanilla if used. Stir with a fork to combine.
• Fold in self-rising flour, and use a rubber spatula to stir until a banana bread batter forms.
• If you like, fold in chopped nuts and stir a few times to evenly combine.
• Pour the batter into the loaf pan.
• Bake the bread at 350°F (180°C) on the center rack for 50-65 minutes, foil the top of the pan after 40 minutes to prevent the top from browning too fast. Insert a toothpick in the center of the bread to check baking time. If it comes out clean, it's ready
• Let the bread cool down in the pan for 10 minutes at room temperature.
• Transfer to a cooling rack at room temperature for few hours or overnight before slicing.

Remarques

Remarques 1: You can use any ripeness level. Yellow bananas work, but black spotted bananas will deliver a stronger banana flavor and better sweetness. 

Remarques 2: I am using coconut yogurt or soy yogurt, but any plain Greek Yogurt works too if you prefer to use dairy.

Remarque 3: Any low-flavor oil works, like light avocado oil.

Remarques 4: You can make your own self-rising flour by stirring 2 cups of all-purpose flour with 3 teaspoons of baking powder. To use gluten-free flour, follow my gluten-free guide with my GF blend. The recipe won’t work with almond flour or coconut flour. 

Remarque 5: Since this banana bread uses only 2 bananas, I recommend adding the sweetener for the best sweetness. The recipe works without added sugar, but it will not taste as sweet. You can use coconut sugar, brown sugar, or sugar. Maple syrup or liquid sweetener won’t work – the bread turns gummy.

Mode FourJ'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.

Stockage : Store in an airtight container in the fridge for up to 3-4 days.

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Alimentation

Servir: 1tranche | Calories: 202.9kcal | Glucides: 25.2g | Protéine: 4.2g | Graisse: 9.8g | Gras saturé: 1.3g | Graisses polyinsaturées: 1.4g | Gras monoinsaturés: 6.3g | Sodium: 12.6mg | Potassium: 102mg | Fibre: 1.4g | Sucre: 5.5g | Vitamine A: 9.3IU | Vitamine C: 3.6mg | La vitamine D: 0.2Pg | Calcium: 33mg | Fer à repasser: 0.5mg | Magnésium: 22.1mg | Phosphore: 49.1mg | Zinc: 0.4mg

Ingrédients et substitutions

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

• Bananes mûres – These provide the natural sweetness and moistness for the banana bread. The riper your bananas are (think black spotted), the more intense their flavor and sweetness will be, though yellow bananas also work.
• Yaourt sans produits laitiers – This contributes to the moist, tender crumb of the bread, acting as an egg and dairy alternative. I like using coconut or soy yogurt, but any plain plant-based yogurt, such as cashew or oat yogurt, works well. If you consume dairy, plain Greek yogurt also works perfectly.
• Huile d'olive légère – This adds richness and helps keep the banana bread incredibly moist. Any other low-flavor oil, such as light avocado oil, is also a good choice.
• Farine auto montante – This forms the main structure of the bread and includes leavening agents for rise. If you don’t have self-rising flour, you can easily create it by stirring together all-purpose flour with baking powder. You can make it gluten-free by following my gluten-free guide and using my special GF blend.
• Sucre non raffiné – This adds sweetness to the bread, which I recommend for the best flavor since only two bananas are used. You can use coconut sugar, brown sugar, or regular granulated sugar. I don’t recommend liquid sweeteners like maple syrup, as they can make the bread gummy.

How to Make Yogurt Banana Bread

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

Mash the bananas in a mixing bowl and measure the amount needed.

Add the other ingredients and combine the batter until sticky.

Pour the batter into a loaf pan with parchment paper and bake it at 350°F (180°C) on the center rack for 50-65 minutes.

Let the bread cool down in the pan for 10 minutes at room temperature and then for a few hours on a cooling rack.

Conseils de pâtisserie de Carine

Permettez-moi de vous donner quelques conseils supplémentaires pour réussir un pain aux bananes parfait.

• Yogurt Versatility – You can use any plain yogurt you prefer! For a high-protein, dairy-free option, soy yogurt is great, but cashew, coconut, or oat yogurt also work wonderfully. If you eat dairy, regular plain yogurt is perfectly fine too.
• Croquant aux noisettes – For a crunchy texture and an extra boost of healthy fats and protein, stir in about 1/2 cup of chopped nuts like pecans or walnuts into your batter.
• Chocolatey Option – If you want an extra touch of sweetness, folding in 1/2 cup of chocolate chips into the batter is a fantastic idea.
• Twist fruité – For a fruity variation, stir in about 1 cup of fresh or frozen blueberries into the batter before baking.
• Mash Bananas Well – Ensure your bananas are well mashed for an even texture throughout the bread. Packing them into a measuring cup helps ensure you have the exact amount needed.
• Prévenir le brunissement excessif – After about 40 minutes of baking, loosely tent the top of your loaf pan with foil. This prevents the top of the banana bread from browning too quickly while the inside continues to cook through.

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