Banana Bread Recette Marmiton

Banana Bread Recette Marmiton

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Banana Bread, ma recette ultime ! Best of D
Banana Bread, ma recette ultime ! Best of D from

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.


  • 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


  1. Preheat your oven to 350°F (180°C).
  2. Mash the bananas in a bowl.
  3. Add the eggs and sugar to the bowl and mix well.
  4. Sift the flour, baking soda, and salt into the bowl and mix until just combined.
  5. Add the melted butter and vanilla extract to the bowl and mix until just combined.
  6. 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.
  7. Let the bread cool for 10 minutes in the pan before removing it and letting it cool completely on a wire rack.
  8. Slice and serve!
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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


  • 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.


Feeling creative? Try adding some chopped nuts, chocolate chips, or dried fruit to the batter for a fun twist on this classic recipe.


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.


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.


  • 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.


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.

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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!

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