Light Banana Bread

Method5 steps · about 1 hr 15 min

1. 1

   Step 1: Mash the peeled ripe banana pulp (300 g) with a fork. Whisk in the maple syrup (85 g) and 30 g egg yolks, approximately two yolks.

   Uses 300 g ripe banana pulp · 85 g maple syrup · 30 g egg yolks

2. 2

   Step 2: Mix in the measured room-temperature coconut oil (85 g), then the measured batter flour and baking powder (9 g).

   Uses 250 g type 0 flour · 85 g coconut oil · 9 g baking powder · 300 g mashed ripe banana pulp mixed with 85 g maple syrup and 30 g yolks

3. 3

   Step 3: Whisk the dry ingredients in, then add the rice milk (80 g) and mix until completely absorbed into a smooth batter. Coarsely chop the pecans (20 g).

   Uses 80 g rice milk · 20 g pecans · banana mixture mixed with 85 g coconut oil 250 g flour 9 g baking powder

4. 4

   Step 4: Grease and flour a loaf pan measuring about 17 × 8 cm at the base, 20 × 11 cm at the top and 7 cm high with the separate extra coconut oil and flour. Pour in the prepared batter, make a lengthwise slit with a lightly oiled knife and scatter the chopped pecans over it.

   Uses Coconut oil to taste · Type 0 flour to taste · banana batter with 80 g rice milk completely absorbed · 20 g pecans coarsely chopped

5. 5

   Step 5: Bake in a preheated conventional oven at 180°C (350°F) for 50–55 minutes, until a toothpick comes out clean. Cool in the pan before unmolding and serving.

   Bake Banana Bread · 55 minUses batter in greased floured loaf pan with lengthwise slit and pecans on top