The banana bread is perfect to start the day with a burst of energy, but thanks to the light banana bread recipe, breakfast will be even more enjoyable! A sugar-free and lactose-free variation of the famous banana loaf cake, lighter but just as soft and delicious. To sweeten the batter, we used maple syrup, while rice milk and coconut oil replace the fats present more traditional desserts. The presence of fruit also makes it particularly nutritious, as well as a great way to use up overripe bananas!
Also try the coconut banana bread variant and other delicious banana desserts:
To prepare the light banana bread, mash the pulp of the ripe bananas with a fork 1. Once you have obtained a homogeneous mixture, add the maple syrup 2 and the yolks 3and well with a hand whisk.
Pour the coconut oil 4 and again, then add the flour 5 and the baking powder 6.
Incorporate the dry ingredients with the whisk, and finally add the rice milk 7. again until completely absorbed and you have obtained a smooth and homogeneous batter 8. Coarsely chop the pecans 9.
Pour the batter into a fluted loaf pan that measures 6.7×3.15 inches at the essenza and 7.87×4.33 inches the surface, with a height of 2.75 inches 10. Make a cut the surface lengthwise with an oiled knife 11 and garnish with the chopped pecans 12.
Bake a static oven at 350°F for 50-55 minutes 13. Check the doneness with a toothpick, then remove from the oven and let it cool the pan before removing 14. Your light banana bread is ready to be enjoyed 15!
For the translation of some texts, artificial intelligence tools may have been used.
