Pain à la banane sans sucre ajouté
Un pain à la banane moelleux, sucré uniquement avec des bananes bien mûres.
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Ingrédients
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Étapes
Mash the bananas
Peel the bananas and mash them well with a fork or potato masher until smooth with just a few small lumps. The riper and more speckled the bananas, the sweeter the bread will taste, so don't rush this step.
- 3 large bananas (about 350 g mashed) ripe bananas
✅ C'est prêt quand : mashed smooth with only a few small lumps
Mix the wet ingredients
In a large bowl, whisk the eggs, melted butter, vanilla and milk into the mashed banana from step 1 until well combined.
- 2 eggs
- 60 g melted butter
- 1 tsp vanilla extract
- 60 ml whole milk
✅ C'est prêt quand : smooth, with no streaks of egg left
Combine dry ingredients
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Bake the loaf
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Cool before slicing
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Serve with fun shapes
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Store and pack
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Mash the bananas
Peel the bananas and mash them well with a fork or potato masher until smooth with just a few small lumps. The riper and more speckled the bananas, the sweeter the bread will taste, so don't rush this step.
- 3 large bananas (about 350 g mashed) ripe bananas
✅ C'est prêt quand : mashed smooth with only a few small lumps
Mix the wet ingredients
In a large bowl, whisk the eggs, melted butter, vanilla and milk into the mashed banana from step 1 until well combined.
- 2 eggs
- 60 g melted butter
- 1 tsp vanilla extract
- 60 ml whole milk
✅ C'est prêt quand : smooth, with no streaks of egg left
Combine dry ingredients
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Bake the loaf
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Cool before slicing
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Serve with fun shapes
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Store and pack
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Banana bread became a staple of American home baking once baking soda and baking powder made quick breads easy for any cook, with no yeast or kneading required. It was a practical way to use up bananas that had gone too soft and spotty to eat on their own, turning them into something sweet instead of letting them go to waste.
Over the decades it became a lunchbox and breakfast classic, baked in loaf pans and passed between neighbours and grandmothers. This version keeps that same frugal, waste-not spirit, but leans even harder on the ripe bananas themselves for sweetness, making it an easy everyday bread for little ones.
⭐ Why It's Famous
It's simple, forgiving and endlessly adaptable, the kind of recipe that uses up what's already in the fruit bowl and turns it into a comforting homemade loaf.
💡 Fun Fact
The very ripe, dark-speckled bananas that most people throw away are exactly the ones that make the best, sweetest banana bread.
United States, home kitchens nationwide
39.83°N, -98.58°W
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