Are you looking for a tasty and simple way to use up those overripe bananas? Look no further than this banana bread recette Marmiton! This recipe is a French twist on the classic banana bread and is sure to become a new favorite in your household.
But before we dive into the recipe, let’s take a closer look at what makes this banana bread so special.
Ingredients:
- 3 ripe bananas
- 2 eggs
- 150g sugar
- 150g flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 80g butter, melted
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (180°C).
- Mash the bananas in a bowl.
- Add the eggs and sugar to the bowl and mix well.
- Sift the flour, baking soda, and salt into the bowl and mix until just combined.
- Add the melted butter and vanilla extract to the bowl and mix until just combined.
- Pour the batter into a greased loaf pan and bake for 50-60 minutes or until a toothpick comes out clean when inserted into the center of the bread.
- Let the bread cool for 10 minutes in the pan before removing it and letting it cool completely on a wire rack.
- Slice and serve!
Nutritional Information:
Serving size: 1 slice (1/12th of the loaf)
- Calories: 190
- Fat: 6g
- Saturated Fat: 3.5g
- Cholesterol: 45mg
- Sodium: 180mg
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 17g
- Protein: 3g
Cooking Time:
50-60 minutes
Equipment:
- Loaf pan
- Mixing bowl
- Sifter
- Measuring cups and spoons
Serving Suggestions:
This banana bread is delicious served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also great sliced and toasted for breakfast or a midday snack.
Variations:
Feeling creative? Try adding some chopped nuts, chocolate chips, or dried fruit to the batter for a fun twist on this classic recipe.
Substitutions:
If you don’t have butter on hand, you can substitute it with coconut oil or vegetable oil. You can also use brown sugar instead of white sugar for a deeper flavor.
Storage:
This banana bread can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.
Tips:
- Make sure your bananas are nice and ripe for the best flavor.
- Don’t overmix the batter or your bread will be tough.
- If your bread is browning too quickly on top, cover it with foil for the remainder of the baking time.
Notes:
This recipe makes a standard-sized loaf of banana bread. If you want to make a larger or smaller loaf, adjust the baking time accordingly.
Frequently Asked Questions:
Can I use frozen bananas?
Yes! Just make sure to thaw them completely and drain off any excess liquid before using them in the recipe.
Can I make this recipe gluten-free?
Yes! Simply swap out the all-purpose flour for a gluten-free flour blend. You may need to adjust the baking time slightly.
Can I use brown bananas?
Absolutely! Brown bananas are perfect for this recipe as they have a stronger flavor and are easier to mash.
Final Thoughts:
This banana bread recette Marmiton is a delicious and easy recipe that’s perfect for using up those overripe bananas. It’s moist, flavorful, and has a lovely French twist that sets it apart from other banana bread recipes. Give it a try and let us know what you think!