Gemmerbrood Piesangbrood

dit Gemmerbrood Piesangbrood is a soft, moist, and super flavorsome sweet loaf, perfect for a Christmas breakfast. Its crumb has all the flavors of gingerbread cookies with the softness of banana bread.

INHOUDSOPGAWE

+ Bekyk Meer- Bekyk Minder

I have an unrelenting love for banana breads of all kinds, from my Pistache-piesangbrood aan my Pampoen Piesangbrood, I live for transforming the classic recipe into delicious variations for all occasions and all seasons.

So, naturally, when the fall season is in full swing and Christmas is just around the corner, I knew I had to combine my favorite Amandelmeel Peperkoekkoekies flavors with the simple and healthy banana bread. And believe me, it’s quite a thing!

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!

Gemmerbrood Piesangbrood

This Gingerbread Banana Bread is a soft, moist, and super flavorsome sweet loaf, perfect for a Christmas breakfast. Its crumb has all the flavors of gingerbread cookies with the softness of banana bread.

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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
• ▢ ¾ koppie Sagte Bruinsuiker
• ▢ ⅓ koppie Sagte-geur olyfolie - Let 2
• ▢ ¼ koppie Ongeswafelde Melasse - Let 3
• ▢ 1 teelepel Vanielje-ekstrak
• ▢ ½ teelepel Sout
• ▢ 1 ½ koppie Meeldoelige meel - Let 4
• ▢ 2 teelepels Bakpoeier
• ▢ ½ teelepel Koeksoda

Gingerbread Spices

• ▢ 2 ½ teelepels Kaneel
• ▢ 2 teelepels Ginger
• ▢ ½ teelepel wonderpeper - Let 5
• ▢ ½ teelepel neutmuskaat

instruksies

• Verhit die oond tot 180°C (350°F). Voer 'n 9-duim x 5-duim broodpan met bakpapier uit. Spuit die papier en pan liggies met oliesproei of klapperolie. Sit eenkant.
• In a large mixing bowl, mash the ripe bananas with a fork or the paddle attachment of your stand mixer. Mash until almost no lumps show. It must be very runny for an ultra-moist texture. Measure 1 cup + 1/2 cup of mashed bananas – if extra, freeze for later.
• Whisk in light olive oil, molasse, vanilla extract, brown sugar, salt, and gingerbread spices: ginger, cinnamon, and allspice. Whisk until smooth and well combined.
• Fold in all-purpose flour, baking powder, baking soda, and stir with a rubber spatula until a smooth consistent banana bread batter forms.
• Plaas die beslag oor na die voorbereide broodpan.
• Bak die brood op die middelste rak van die oond teen 180°C (350°F) totdat 'n prikker wat in die middel van die brood ingesteek word, skoon uitkom – ongeveer 55 tot 65 minute. Jy kan na 30 minute 'n stuk foelie bo-op die pan sit om te verhoed dat die piesangbrood te vinnig bruin word.
• Let the bread cool down on a wire rack for 2 hours before slicing or decorating.

Notes

Let 1: Equivalent to 3 large ripe bananas. Pick some with black spots on the skin for perfect sweetness.

Let 2: You can also use any oil with a light taste, like almond oil, light avocado oil, or light olive oil. Watch out if using coconut oil, when melted and in contact with cold fruit puree, it forms lumps. 

Let 3: Molasses adds moisture and the typical flavor you expect from anything gingerbread. If you really can’t find molasses, swap it for maple syrup. The bread will be lighter in color.

Nota 4: You can use the same amount of white spelt or whole wheat flour. For a gluten-free version, use my glutenvrye omskakelingsgids.

Nota 5: You can substitute it for ground cloves or more cinnamon.

Decoration Idea: Make one batch of my vegan vanieljeversiersel and spread it on top of the cooled banana bread. Add a homemade gingerbread man on top using either my almond flour gingerbread recipe for a gluten-free option or my vegan gingerbread recipe

Storage: Store at room temperature for up to 3 days or up to 5 days in the fridge in a sealed container. 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

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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

This recipe is inspired by my classic banana bread, but to give it gingerbread flavors, I use soft brown sugar, molasses, and all the classic gingerbread spices.

• Fyngemaakte piesangs – Ripe bananas (with black spots) bring all the sweetness and moisture you need for the bread. If you have extra, freeze the mash for future bakes. If you use unripe bananas, the bread won’t taste as well and might not be sweet enough.
• Sagte Bruinsuiker – Soft brown sugar enhances the rich flavor and color of the bread. It also brings some moisture. You can use coconut sugar as an unrefined alternative.
• Ligte olyfolie – Olive oil adds moisture without overpowering the flavors. Other options include light avocado oil or almond oil.
• Unsulphured Molasses – This is essential for the gingerbread taste. If unavailable, substitute them with maple syrup, but note the bread will be lighter in color and won’t taste as gingerbready.
• Meeldoelige meel – Swap with whole wheat or white spelt flour for a heartier texture. For a gluten-free version, use my glutenvrye omskakelingsgids.
• Gingerbread Spices: Cinnamon, Ginger, Allspice, Nutmeg – These spices bring warmth and depth to the loaf, all you expect from gingerbread. If needed, substitute allspice with ground cloves or more cinnamon for a similar flavor.
• Bakpoeier & Koeksoda – Ensure your baking soda and powder are fresh to achieve a perfect rise.

How to Make Gingerbread Banana Bread

This recipe is super simple to whip up. Here are pictures of the key steps.

Mash the ripe bananas in a large mixing bowl.

Add the soft brown sugar, molasses, and spices.

Stir the batter with a whisk until it’s just combined.

Add the all-purpose flour to the gingerbread banana bread batter.

Combine it until it forms a sticky batter.

Gooi die beslag in 'n broodpan wat met bakpapier uitgevoer is.

Bake the bread at 350°F (180°C) for 55 to 65 minutes.

Choose your favorite frosting recipe below and decorate the gingerbread banana bread.

Versiering

I love decorating this cake to make it even more Christmassy. There’s so many options you can use to make it super fancy.

• Veganistiese Vanieljeversiersel – This vanilla frosting is a classic frosting made with just 4 ingredients, and it pairs perfectly with the gingerbread flavors.
• Veganistiese sjokoladeversiersel – For a chocolate version of my vanilla frosting!
• 3-bestanddeel veganistiese klapperroomversiersel – Hierdie versiersuiker is selfs eenvoudiger as my klassieke vanieljeversiersel, aangesien dit met net 3 bestanddele gemaak word.
• Vegan Ganache – This is ganache adds a soft a chocolatey layer on the bread.
• Kasjoeneutversiersel – Hierdie gesonder versiersuiker word sonder kasjoeneute gemaak vir 'n heerlike kinkel.
• Veganistiese Koninklike Versiersel – My koninklike versiersuiker is 'n goeie opsie vir 'n effens dikker versiering.

Once you have frosted the bread, I recommend baking a few of my gingerbread cookies to either decorate the top or crumble on top.

• Amandelmeel Peperkoekkoekies
• Veganistiese Gemmerkoekies

Carine se Bakwenke

While all you need is in the recipe card below, here are a few more tips to make this recipe perfect every single time.

• Gebruik ryp piesangs – The riper, the better! Bananas with black spots have more natural sweetness and ensure a moist loaf.
• Avoid Overmixing the Batter – Fold the dry ingredients gently to prevent overdeveloping the gluten, which could make the bread dense.
• Voorkom oorbruining – Place a piece of foil over the bread after 30 minutes of baking to avoid excessive browning on top.
• Laat heeltemal afkoel voor jy sny – Let the loaf cool on a wire rack for at least 2 hours. This ensures it firms up, making it easier to slice.

Meer piesangbroodresepte

Pistache-piesangbrood

Amandel Piesangbrood

Veganistiese Pampoen Piesangbrood

Veganistiese sjokoladeskyfie-piesangbrood