Kaneel Piesangbrood

dit Kaneel Piesangbrood is a fall version of my favorite baking recipe. It’s a classic egg-free and dairy-free banana bread recipe with a crumb marbled with cinnamon dough and a crispy topping of cinnamon sugar.

INHOUDSOPGAWE

+ Bekyk Meer- Bekyk Minder

I love making funky and surprising banana bread recipes, like my Gemmerbrood Piesangbrood, Pistache-piesangbrood, of Sjokolade Grondboontjiebotter Piesangbrood. For winter, I wanted to combine my love for cinnamon with this classic recipe.

Believe me, this is absolutely delicious! With a combination of very moist and soft crumb and crunchy, crumbly topping, it’s the perfect dessert.

Alhoewel die hele resep net hieronder is, moet jy nie al my wenke verder af misloop nie, insluitend bestanddeelruilings, my kookwenke en stap-vir-stap-foto's!

Kaneel Piesangbrood

This Cinnamon Banana Bread is a fall version of my favorite baking recipe. It's a classic banana bread recipe with a crumb marbled with cinnamon dough and a crispy topping of cinnamon sugar.

5 van 12 stemme

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Voorbereidingstyd: 10 minute mins

Kooktyd: 50 minute mins

Totale tyd: 1 uur hr

Kursus: Ontbyt, Snack

Kombuis: Amerikaanse

porsies: 12 snye

kalorieë: 169.3 kcal

Author: Carine Claudepierre

KookmodusVerhoed dat jou skerm donker word

1x2x3x

Bestanddele

Amerikaanse gewoonte - metrieke

• ▢ 1 ½ koppie Fyngemaakte piesang - Let 1
• ▢ ½ koppie Ongeraffineerde Rietsuiker - Let 2
• ▢ ⅓ koppie Gesmelte klapperolie - Let 3
• ▢ 1 teelepel Vanielje-ekstrak
• ▢ 1 ½ koppie Meeldoelige meel - Let 4
• ▢ ½ teelepel Sout
• ▢ 2 teelepels Bakpoeier
• ▢ ½ teelepel Koeksoda

Cinnamon Batter

• ▢ 1 eetlepel Kaneel
• ▢ 2 eetlepels Louwarm water

Topping – optional

• ▢ ¼ koppie Ongeraffineerde Rietsuiker - Let 2
• ▢ 1 eetlepel Meeldoelige meel
• ▢ 1 eetlepel Klapperolie - versag
• ▢ 1 teelepel Kaneel

instruksies

• Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper and pan with oil spray. Set aside.
• In a large mixing bowl, mash the ripe bananas with a fork or the paddle attachment of your stand mixer until almost no lumps show. Measure 1 cup + 1/2 cup of mashed bananas. Sweep off the excess and freeze any extra for a smoothie later.
• Whisk in melted, cooled coconut oil, vanilla extract, sugar, and salt.
• In another bowl, whisk the flour, baking powder, and baking soda.
• Fold the dry ingredients into the wet ingredients and stir with a wooden spoon or silicone spatula until the batter is consistent.
• Divide the batter in half, place in two different bowls.
• In a small bowl, whisk the tablespoon of ground cinnamon with 2 tablespoons of hot water until well dissolved.
• In one of the bowl prepared before, stir in the cinnamon mixture to form the cinnamon batter. You now have two mixing bowls: one with cinnamon batter and one with plain banana batter.
• Fill the loaf pan alternating cinnamon and banana bread batter until the pan is full.
• Use a knife to swirl the batter 2-3 times to form a lovely effect on the banana bread.
• In a small mixing bowl, rub the coconut oil with flour, sugar, and cinnamon to form a crumb.
• Sprinkle the crumbs on top of the banana bread.
• Bake the bread for 45-55 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the bread comes out clean.
• Let it cool down on a wire rack for 2 hours before slicing.

Notes

Let 1: Equivalent to 3 large bananas or 4 medium ripe bananas, with black spots on the skin.

Let 2: Feel free to use unrefined cane sugar, but these types are darker in color and change the color of the banana bread.

Nota 3: You can also use any light-flavor oil you love, like light olive oil. 

Let 4: You can use the same amount of white spelt or white whole wheat flour. The recipe doesn’t work with almond flour or oat flour. For a gluten-free version, use my glutenvrye omskakelingsgids.

Storage: Store in a sealed container at room temperature for up to 3 days or up to 5 days in the fridge. It can be frozen and thawed the day before at room temperature.

Oondmodus: Ek gebruik die waaier-geforseerde (konveksie) modus. As jy die konvensionele modus moet gebruik, beveel ek aan dat jy die temperatuur met 15°C (25°F) verhoog. Die baktyd behoort dieselfde te wees, maar dit kan dalk 'n paar minute langer neem.

toerusting

9-duim x 5-duim broodpan

Staan Mixer

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Voeding

Dien: 1sny | kalorieë: 169.3kcal | koolhidrate: 27.9g | proteïen: 1.9g | vet: 6.3g | Versadigde vet: 5.1g | Meervoudig onversadigde vet: 0.2g | Mono -onversadigde vet: 0.4g | natrium: 216.4mg | kalium: 131.7mg | Vesel: 1.3g | suiker: 12.4g | Vitamien A: 19IU | Vitamien C: 2.5mg | kalsium: 54mg | yster: 1mg | magnesium: 12.3mg | fosfor: 38.3mg | sink: 0.2mg

Bestanddele en vervangings

You only need a few wholesome ingredients for this recipe:

• Fyngemaakte piesang – Use very ripe bananas with brown spots for the sweetest flavor and moist texture. Overripe bananas, even with black spots, work best. You can ripen them quickly by placing them in a paper bag for 1-2 days or next to avocados.
• Suiker – Regular white sugar provides a classic taste and light color. For a richer flavor, try unrefined cane sugar or coconut sugar, which adds a hint of caramel and darker color.
• Klapperolie – Choose refined coconut oil for a neutral taste or unrefined (virgin) if you enjoy a subtle coconut flavor. Any mild-flavored oil, like light olive oil, can also work well. Then you also need some softened coconut oil for the topping.
• Vanielje-ekstrak – Vanilla adds flavor to enhance the banana and cinnamon taste.
• Meeldoelige meel – White spelt or white whole wheat flour can also work, providing a similar texture. Avoid almond or oat flour, as they won’t yield the desired consistency. I use more flour to add a slight crunch to the topping. For a gluten-free version, use my glutenvrye omskakelingsgids.
• Bakpoeier – Helps the bread rise, giving it a light, fluffy texture.
• Koeksoda – Works alongside the baking powder for optimal rise and texture.
• Kaneel – Use freshly ground cinnamon if possible for the richest flavor but powder works just fine.

How to Make Cinnamon Banana Bread

This recipe is quite easy to make as you only need to make the batter once and split it. Here are photos of key steps to help you!

Mash your ripe bananas before measuring the quantity and placing them in a large mixing bowl.

Add the flour and other batter ingredients (but not the cinnamon ones).

Split the batter into two bowls. They don’t need to be exactly the same size.

Combine cinnamon and warm water in a small bowl and incorporate this in one of the bowls with dough.

Use an ice cream scoop to place alternate dollops of each dough in a loaf pan lined with parchment paper.

Use a skewer or stick to swirl the two batter without overly mixing them.

Combine the crumbly topping ingredients in a mixing bowl.

Crumble the topping on top of the unbaked batter.

Bake the bread for 45-55 minutes at 350 °F (180 °C).

You can then decorate the cake with some icing.

Carine se Bakwenke

I have a few more tips for you to make the best bread you can!

1. Banana Ripeness – Use bananas with plenty of brown spots for maximum sweetness and flavor.
2. Olie keuse – Melted coconut oil gives a light tropical hint, but you can also substitute it with a neutral oil like light olive oil for a milder flavor.
3. Cinnamon Batter Swirling – To achieve a beautiful marbled effect, swirl the cinnamon batter gently using a knife. Overmixing will blend the layers rather than keeping them distinct.
4. Bros Bolaag – For an extra crunch, the cinnamon-sugar topping is key! Rub the coconut oil well with the sugar and flour to create a crumbly texture before sprinkling.
5. Alternate Flours – If using spelt or whole wheat flour, the bread may be a little denser. For a gluten-free version, use a 1:1 gluten-free flour blend mixed with almond flour for a balanced texture.
6. Measuring the Bananas – After mashing, level off your banana measurement to ensure the right texture. Overly wet batter from too much banana can affect the bake.
7. Kamertemperatuur bestanddele – Using room temperature bananas and melted-but-not-hot coconut oil helps the batter mix smoothly without solidifying any oils.
8. Stoorwenke – For best results, store at room temperature for up to 3 days in an airtight container or refrigerate for up to 5 days. Freeze any extra slices and thaw them in the fridge overnight or at room temperature the day you plan to eat them.

More Banana Bread Flavors

Gemmerbrood Piesangbrood

Pistache-piesangbrood

Amandel Piesangbrood

Carrot Cake Banana Bread