Mango-piesangbrood (geen eiers, geen suiwelprodukte nie)

dit Mango Banana Bread is a simple fruity version of the classic banana bread, but made with no eggs, no dairy, and no refined sugar, and full of tropical flavors.

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+ Bekyk Meer- Bekyk Minder

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!

Mango Banana Bread

dit Mango Banana Bread is a simple fruity version of the classic banana bread, but made with no eggs, no dairy, and no refined sugar, and full of tropical flavors.

5 van 4 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: 228.8 kcal

Author: Carine Claudepierre

KookmodusVerhoed dat jou skerm donker word

1x2x3x

Bestanddele

Amerikaanse gewoonte - metrieke

• ▢ 1 koppie Mango - fresh, ripe, diced into small cubes
• ▢ 1 koppie Fyngemaakte piesang - about 3 medium yellow/ripe bananas, peeled, mashed (note 1)
• ▢ ⅓ koppie Kokosuiker - (aantekening 2)
• ▢ ⅓ koppie Kokosmelk - (aantekening 3)
• ▢ ⅓ koppie Gesmelte klapperolie - (note 4), cooled at room temperature
• ▢ 1 teelepel Vanielje-ekstrak
• ▢ 2 koppies Bruismeel - (aantekening 5)
• ▢ 1 teelepel Kaneel
• ▢ ½ koppie Makadamia neute - (note 5), finely chopped

instruksies

• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Lightly oil the paper. Set aside.
• Slice off both sides of the mango, cutting around the flat pit in the center.
• With each half, use a small, sharp knife to score the flesh in a crisscross pattern, creating a grid of 0.2-inch cubes (0.5 cm). Be sure not to cut through the skin.
• Use a tablespoon to scoop out the diced mango from the skin. Set aside in a bowl.
• Peel and mash the bananas using a fork. Measure the exact amount required by the recipe: 1 cup of mashed bananas. If you have leftovers, freeze them in Ziploc bags and use them in a smoothie later.
• In a large mixing bowl, whisk together the mashed bananas, sugar, coconut milk, oil, and vanilla extract, if used. Whisk until well combined.
• Stir in the self-raising flour, cinnamon, and stir with a rubber spatula until a thick batter forms.
• Fold in fresh mango cubes and chopped macadamia, and stir gently to incorporate the fruit and nuts evenly.
• Transfer the banana bread batter into the loaf pan. If you like, press pieces of extra mango on top to decorate.
• 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 after 30 minutes if the top starts to brown too fast.
• Let it cool down for 10 minutes in the pan at room temperature, then lift the hanging part of the parchment paper to release the bread onto a cooling rack.
• Let the bread cool for about 1-2 hours before slicing into 12 slices.

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 too if you prefer the bread less sweet.

Let 2: Any granulated sweetener works like brown sugar, or you can skip the sugar entirely if you don’t like a too-sweet banana bread. You can also increase the sugar up to 1/2 cup if you like it sweeter!

Nota 3: I am using canned coconut milk, shake the can before opening, then stir with a fork to make it consistent – often a layer forms on top. Then measure. You can also use packaged coconut milk, or other milk like soy milk, or almond milk.

Let 4: Any oil can be used. Low-flavor oil works best, like light olive oil or light avocado oil.

Let 5: Two cups of self-rising flour are equivalent to 2 cups of all-purpose flour + 3 teaspoons of baking powder. For a gluten-free option, use my glutenvrye omskakelaar, maar moenie die bakpoeier vergeet nie.

Nota 6: I don’t recommend frozen mango cubes. They are too big for the recipe. You want diced mango cubes with a size of 0.2 inches (0.5 cm).

Nota 7: You can swap macadamia nuts for unsweetened shredded coconut, or other nuts like pecan, or chocolate chips. You can also skip this ingredient entirely if preferred

stoor: Store the banana bread 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: 228.8kcal | koolhidrate: 31.7g | proteïen: 3.3g | vet: 10.8g | Versadigde vet: 5.9g | Meervoudig onversadigde vet: 0.4g | Mono -onversadigde vet: 3.7g | natrium: 3.6mg | kalium: 145mg | Vesel: 1.8g | suiker: 13.6g | Vitamien A: 161.7IU | Vitamien B12: 0.1mg | Vitamien C: 6.7mg | Vitamien D: 3.3mg | kalsium: 22.4mg | yster: 0.5mg | magnesium: 21mg | fosfor: 37.2mg | sink: 0.3mg

Bestanddele en vervangings

Jy benodig slegs 'n paar eenvoudige bestanddele om hierdie resep te maak. Hier is hoe om hulle te kies en te ruil.

• Mango – This fruit brings a sweet, tropical flavor and a lovely moist texture to the bread. It’s important to use fresh, ripe mangoes, diced into small cubes. If you prefer peaches, try my Perske Piesangbrood.
• Fyngemaakte piesang – This is the base of the banana bread, providing natural sweetness, moisture, and its signature flavor. For a sweeter and moister bread, use very ripe bananas with black spots.
• Kokosuiker – This adds sweetness to the bread. You can also use other granulated sweeteners like brown sugar, adjust the amount to your preference, or even omit it if your bananas are very ripe.
• Kokosmelk – This contributes to the bread’s moisture and gives it a subtle tropical richness. Canned or packaged coconut milk works, and you can also use other plant-based milks like soy milk or almond milk.
• Gesmelte klapperolie – This provides fat, making the bread tender and moist. Any low-flavor oil, such as light olive oil or light avocado oil, also works well.
• Vanielje-ekstrak – This enhances the overall flavor profile of the banana bread with its warm, sweet notes.
• Bruismeel – This forms the structure of the bread and already contains leavening agents for a good rise. For a gluten-free option, use my glutenvrye omskakelaar, maar moenie die bakpoeier vergeet nie.
• Kaneel – This spice adds a warm, comforting aroma and flavor that complements the fruits.
• Makadamia neute – These add a lovely crunch and a buttery, nutty flavor to the bread. You can swap them for unsweetened shredded coconut, pecans, or even chocolate chips, or leave them out entirely.

How to Make Mango Banana Bread

This bread is really easy to whip up. Here’s how in a few pictures.

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

Add the other liquid ingredients and the sugar and stir to combine.

Incorporate the dry ingredients and stir until just combined. Transfer to the loaf pan.

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

Carine se Bakwenke

Let me share a few more tips for a perfect tropical banana bread.

• Choose Right Bananas – For the sweetest and moistest banana bread, pick bananas with plenty of black spots on their skin. If you prefer a less sweet bread, yellow ripe bananas also work.
• Optimal Oil Temp – After melting your coconut oil, make sure it cools down to room temperature before mixing it with the other liquid ingredients. This prevents it from solidifying too quickly in the batter.
• Moenie oormeng nie – When stirring in the flour, and especially when folding in the mango and macadamia nuts, mix gently until just combined. Overmixing can lead to a tough bread.
• Foil for Browning – Keep an eye on your bread during baking. If the top starts to brown too quickly before the inside is fully cooked, loosely tent the loaf pan with foil after about 30 minutes.
• Verkoeling – Let the bread cool in the pan for 10 minutes before lifting it out onto a cooling rack. Then, allow it to cool for a good 1 to 2 hours on the rack before slicing. This helps the bread set properly and prevents it from crumbling.
• Suikervrye Opsie – If your bananas are ultra-ripe with black skins, you can completely skip the added sugar in the recipe. The natural sweetness from the fruit will be enough for a tasty bread.
• Decorate with Mango – Use any leftover mango flesh around the flat pit to cut tiny slices. You can press these onto the top of the banana bread batter before baking for a pretty decoration.

More Banana Bread Recipes

Lemon Banana Bread

Strawberry Banana Bread

Perske Piesangbrood

Gesonde Bloubessie Piesangbrood