Yoghurt-bananbrød (5 ingredienser, uten egg)

Dette Yoghurt-bananbrød 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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Yoghurt-bananbrød

Dette Yoghurt-bananbrød 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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Prep Tid: 10 minutter min

Cook Tid: 45 minutter min

Total tid: 55 minutter min

Rett: Frokost

Opprinnelse: amerikansk

porsjoner: 12 skiver

Kalorier: 202.9 kcal

Forfatter: Carine Claudepierre

KokemodusForhindre at skjermen din blir mørk

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Ingredienser

US Customary - Metric

• ▢ 1 cup Modne bananer - 2 large black bananas (note 1)
• ▢ 1 cup Meierifri yoghurt - (merknad 2)
• ▢ ⅓ cup Olivenolje med mild smak - (merknad 3)
• ▢ 2 kopper Selvhevende mel - (merknad 4)
• ▢ ⅓ cup Uraffinert rørsukker - (merknad 5)

Optional for boost of sweetness and flavors

• ▢ 1 teskje vanilje
• ▢ ½ cup Nøtter - I used pecans and walnuts, finely chopped

Instruksjoner

• Forvarm ovnen til 180 °C. Kle alle sidene av en brødform på 23 x 15 cm med bakepapir. Smør godt med matoljespray. Sett til side.
• 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.
• Hell røren i brødformen.
• 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.
• Overfør til en rist ved romtemperatur i noen timer eller over natten før du skjærer i skiver.

Merknader

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

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

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

Merknader 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 blendOppskriften fungerer ikke med mandelmel eller kokosmel. 

Merk 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.

OvnsmodusJeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.

OppbevaringOppbevares i en lufttett beholder i kjøleskapet i opptil 3–4 dager.

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Ernæring

Visning: 1Slice | Kalorier: 202.9kcal | karbohydrater: 25.2g | Protein: 4.2g | Fett: 9.8g | Mettet fett: 1.3g | Flerumettet fett: 1.4g | Enumettet fett: 6.3g | Natrium: 12.6mg | kalium: 102mg | Fiber: 1.4g | Sukker: 5.5g | A-vitamin: 9.3IU | Vitamin C: 3.6mg | Vitamin D: 0.2pg | Kalsium: 33mg | Stryke: 0.5mg | Magnesium: 22.1mg | Fosfor: 49.1mg | Sink: 0.4mg

Ingredienser og erstatninger

Du trenger bare fem enkle ingredienser for å lage denne oppskriften. Slik velger og bytter du dem.

• Modne bananer – 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.
• Meierifri yoghurt – 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.
• Lett olivenolje – 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.
• Selvhevende mel – 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 glutenfri guide and using my special GF blend.
• Uraffinert sukker – 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.

Mos bananene i en bolle og mål opp mengden du trenger.

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.

Carines baketips

La meg dele noen flere tips til et perfekt bananbrød.

• 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.
• Nutty Crunch – 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.
• Fruktig vri – 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.
• Forhindre overbruning – 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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