Klapper Piesangbrood (5 Bestanddele, Geen Geraffineerde Suiker)

dit Klapper Piesangbrood is a simple coconut version of the classic recipes but made with no eggs, no dairy, and no refined sugar.

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Klapper Piesangbrood

dit Klapper Piesangbrood is a simple coconut version of the classic recipes but made with no eggs, no dairy, and no refined sugar.

5 vanaf 1 stem

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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: 204.1 kcal

Author: Carine Claudepierre

KookmodusVerhoed dat jou skerm donker word

1x2x3x

Bestanddele

Amerikaanse gewoonte - metrieke

• ▢ 1 ½ koppies Fyngemaakte piesang - ongeveer 3 groot geel/ryp piesangs, geskil, fyngedruk (nota 1)
• ▢ ⅓ koppie Esdoringstroop - (aantekening 2)
• ▢ ⅓ koppie Gesmelte klapperolie - cooled (note 3)
• ▢ 2 koppies Bruismeel - (aantekening 4)
• ▢ ¾ koppie Geknipte klapper - (note 5) + 2 tablespoons for the top of the bread

Opsionele byvoegings

• ▢ ½ teelepel Klapper Uittreksel
• ▢ ½ teelepel Vanielje-ekstrak

instruksies

• Verhit die oond tot 180°C (350°F). Voer 'n 9 x 5 cm broodpan uit met bakpapier. Smeer die papier liggies met olie. Sit eenkant.
• Peel and mash the bananas using a fork. Measure the exact amount required. If you have leftovers, freeze them in Ziploc bags and use them in a smoothie later.
• In a large mixing bowl, whisk mashed bananas, maple syrup, melted coconut oil, coconut extract, and vanilla extract if used. Whisk until well combined.
• Add the self-raising flour and unsweetened shredded coconut, and stir with a rubber spatula until a thick batter forms.
• Transfer the coconut banana bread batter into the prepared loaf pan.
• Sprinkle extra shredded coconut on top of the bread.
• Bake the bread on the center rack for 50-55 minutes at 350°F (180°C) until a toothpick inserted in the middle of the bread comes out clean or with only a tiny crumb on it. Foil the loaf pan if the top starts to brown too fast.
• Lig die hangende deel van die bakpapier op om die brood op 'n afkoelrak los te laat.
• Laat die brood vir ongeveer 1-2 uur afkoel voor jy dit sny.

Notes

Let 1: Pick bananas with black spots on their skin. The banana bread will be sweeter and the crumb much moister. The recipe works with yellow bananas, if you prefer the bread less sweet.

Let 2: Any liquid sweetener works like agave syrup, coconut nectar, or date syrup. Don’t swap it for a crystal sweetener, or the batter will be dry. 

Let 3: Any oil can be used. Low-flavor oil works best like light olive oil or light avocado oil.

Let 4Twee koppies selfrysende meel is gelykstaande aan 2 koppies koekmeel + 4 teelepels bakpoeier. Vir 'n glutenvrye opsie, gebruik my glutenvrye omskakelaar, but don’t forget the baking powder. Almond flour or oat flour does not work in this recipe.

Nota 5: You can use frozen strawberries, but they release more water in the bread, leaving these spots a bit underbaked. 

stoor: Store in an airtight cake box for 4 days in the fridge or freeze. Thaw 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

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Voeding

Dien: 1sny | kalorieë: 204.1kcal | koolhidrate: 30.3g | proteïen: 3g | vet: 8.4g | Versadigde vet: 6.8g | Meervoudig onversadigde vet: 0.3g | Mono -onversadigde vet: 0.5g | natrium: 16.3mg | kalium: 161.2mg | Vesel: 1.5g | suiker: 11.3g | Vitamien A: 18.4IU | Vitamien C: 2.5mg | kalsium: 15.2mg | yster: 0.4mg | magnesium: 17.5mg | fosfor: 32.4mg | sink: 0.4mg

Bestanddele en vervangings

You only need 5 ingredients to make this delicious banana bread. Here’s how to pick and swap them.

• Fyngemaakte piesang – This adds moisture and natural sweetness to the bread. Ripe, spotted bananas work best.  
• Esdoringstroop – It sweetens the bread. Agave syrup, coconut nectar, or date syrup also work.
• Gesmelte klapperolie – This adds moisture and richness. Any neutral oil, like light olive or avocado oil, also works.
• Bruismeel – This provides the structure for the bread. You can make your own by combining all-purpose flour and baking powder. For a gluten-free option, use my glutenvrye omskakelaar, maar moenie die bakpoeier vergeet nie.
• Geknipte klapper – This adds texture and coconut flavor.  

How to Make Coconut Banana Bread

This recipe is super easy to whip up. Here’s how in a few pictures.

Mash the bananas in a bowl and measure the amount needed.

Add all the other ingredients and combine the batter until just mixed.

Pour the batter into a loaf pan lined with parchment paper and sprinkle desiccated coconut.

Bake the bread on the center rack for 50-55 minutes at 350 °F (180 °C).

Carine se Bakwenke

Laat ek nog 'n paar wenke deel vir 'n perfekte piesangbrood.

• Coconut Extract Boost – Add a touch of coconut extract to enhance the coconut flavor.
• Kalk draai – Add 2 tablespoons of lime juice and 1 teaspoon of lime zest for a coconut-lime variation.
• Ripe Banana Sweetness – Use bananas with black spots for a sweeter and moister bread.
• Koeltyd – Allow the bread to cool completely before slicing.
• Selfs Bak – Foil the loaf pan if the top browns too quickly.
• Parchment Paper Release – Use the parchment paper overhang to easily remove the bread from the pan.

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