Pain aux bananes double chocolat & huile d’olive
(sans gluten | sans sucre raffiné)
Ingrédients
2 œufs, à température ambiante
1/4 tasse de lait au choix
1/3 tasse d’huile d’olive
1/2 tasse de sucre de coco
1/3 tasse de poudre de cacao
1 c. à thé d’extrait de vanille
2 tasses de bananes très mûres (environ 4 grosses bananes)
1 1/2 tasse de mélange de farine sans gluten
1 c. à thé de bicarbonate de soude
1/2 c. à thé de sel
1/2 tasse de morceaux de chocolat noir, plus pour garnir
Instructions
Préchauffer le four à 160 °C (325 °F) et tapisser un moule à pain de papier parchemin.
Dans un blender, combiner les œufs, le lait, l’huile d’olive, le sucre de coco, la vanille et les bananes. Mélanger jusqu’à consistance lisse.
Dans un grand bol, mélanger la farine sans gluten, le cacao, le bicarbonate de soude et le sel.
Ajouter les ingrédients liquides et mélanger juste assez pour incorporer.
Incorporer les morceaux de chocolat.
Verser la pâte dans le moule préparé.
Parsemer de morceaux de chocolat supplémentaires, si désiré.
Cuire au four de 55 à 60 minutes, ou jusqu’à ce qu’un cure-dent inséré en ressorte avec quelques miettes humides.
Laisser refroidir complètement avant de trancher — il est encore meilleur le lendemain. #pourtoi #pourtoiiiiiiiiiiiiiiiii #tiktokquébec #sanssucreajouté #recettesanté #recettehealthy #collationsaine
I've tried many banana bread recipes, but this one by Cath Cooper really stands out for its health-conscious ingredients and rich flavor. Using olive oil instead of butter not only adds a unique depth but also makes the bread moister and heart-healthy. An important tip I like to follow is to use very ripe bananas—they bring natural sweetness and moisture, which is essential since refined sugar is omitted. The combination of coconut sugar and dark cocoa powder balances the sweetness with a deep chocolate taste that feels indulgent. To enhance the texture, I sometimes add a handful of chopped walnuts or pecans along with the dark chocolate chunks, which gives a nice crunch and complements the soft crumb. For those following a gluten-free diet, the choice of flour blend is key. I find that a mix containing rice flour, potato starch, and tapioca starch works well to mimic the texture of traditional wheat flour. Baking the loaf at 160°C (325°F) for about 55 to 60 minutes ensures it's cooked through but still moist inside. Remember to test with a toothpick—you want a few moist crumbs, not completely dry. This banana bread tastes even better the next day, once the flavors have melded together fully. It makes a great breakfast option or a wholesome snack with a cup of tea or coffee. If you're looking to reduce sugar further, you can experiment by reducing the coconut sugar slightly, though keep in mind it might affect the sweetness and texture. Overall, this recipe is a fantastic way to enjoy a comforting classic with a healthier twist.
