Denne Bananbrød med mandelsmør is a healthy, dairy-free, egg-free, and refined sugar-free banana bread made with almond butter. It has the most delicious, soft, and fluffy crumb with a delicious banana almond flavor and 4 gram protein per slice.
We love banana bread recipes even more with a healthy twist! Just try my Bananbrød med 3 ingredienser, Spelt bananbrød eller Havregrød Bananbrød. The almond butter addition to your banana bread brings:
- Sunde fedtstoffer
- Protein
- Fiber
- Earthy nutty flavor
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Bananbrød med mandelsmør
Ingredienser
- 1 ½ kop Moset banan - equivalent to 4 large ripe bananas, black spots on the skin
- 2 spiseskefulde Mandelmælk - or Melted Coconut Oil
- ½ kop Almond Butter
- ¼ kop Kokosnød sukker - eller ethvert granuleret sukker, du kan lide
- 1 teske Vanille ekstrakt
- ½ teske Salt
- 1 ½ kop Mel til alle formål - (note 1)
- 2 teskefulde Bagepulver
- ½ teske Bagepulver
- 2 teskefulde Kanel
Valgfri
- ½ kop Hakkede valnødder - or chopped Pecan or chocolate chips
Instruktioner
- Forvarm ovnen til 180 °C. Beklæd en brødform på 23 x 13 cm med bagepapir. Smør papiret og formen let med oliespray eller kokosolie. Sæt til side.
- I en stor skål moses de modne bananer med en kartoffelmoser, en gaffel eller padletilbehøret på din røremaskine. Mos, indtil der næsten ikke er nogen klumper at se. Det skal være meget flydende for en ultra-saftig konsistens. Mål 1 kop + 1/2 kop mosede bananer op – hvis du har ekstra, frys det ned til senere.
- Stir the almond butter, almond milk (or coconut oil if not oil-free), vanilla extract, and coconut sugar with the mashed bananas until well combined.
- In another bowl, stir flour, baking powder, baking soda, salt, and cinnamon.
- Vend de tørre ingredienser i de våde ingredienser og rør med en træske eller silikonespatel, indtil dejen er ensartet.
- Fold in chopped nuts or chocolate chips if desired.
- Hæld dejen i den forberedte brødform, og bag den på midterste rille i ovnen, indtil en prik stukket i midten af brødet kommer ren ud – cirka 40-55 minutter. Du kan lægge et stykke folie oven på formen efter 30 minutter for at forhindre, at bananbrødet bruner for hurtigt.
- Lad det køle af på en rist i 2 timer før udskæring.
Opbevaring
- Opbevares ved stuetemperatur i op til 3 dage eller op til 5 dage i køleskabet i en lukket beholder. Den kan fryses og optøs dagen før ved stuetemperatur.
Noter
Udstyr
Ernæring
Ingredienser og erstatninger
All you need to make banana bread with almond butter are simple pantry ingredients. You don’t need eggs or dairy. It’s a naturally vegan banana bread recipe full of banana and almond flavor.
- Modne bananer – the riper, the sweeter the bread will be. You can use yellow bananas too, but increase the amount of sweetener by 1/4 cup, or the bread won’t be sweet enough.
- Glat mandelsmør – make sure you stir well the nut butter in the jar to combine the oil that stays on top with the nut butter. Then, measure the amount called for by the recipe.
- Krystalsødemiddel efter eget valg – we used coconut sugar, but any sugar works as soon as it’s not a liquid sweetener. I noticed that liquid sweeteners in egg-free baking make the crumbs dense and gummy, so I don’t recommend that.
- Mandelmælk or Olivenolie or melted coconut oil, if not oil-free.
- Vanille ekstrakt – for smagens skyld.
- All-Purpose Flour, white spelt flour, or white wholewheat flour. The recipe won’t work with almond flour or coconut flour. For a gluten-free version, use my Guide til glutenfri konvertering.
- Bagepulver og Bagepulver – for a perfect fluffy texture.
- Stødt kanel – for flere smagsoplevelser.
Banana bread is even better if filled with nuts, chocolate, or dried fruits. Feel free to cold in 1/2 cup of some of the below ingredients in the batter before baking the bread
- Chokoladechips
- Valnødder
- pecannødder
- Mandler
- Tørrede rosiner
How To Make Almond Butter Banana Bread
- First, peel and mash the bananas until smooth and almost no lumps shows.
- Measure the amount required by the recipe using measuring cups and place in a large mixing bowl. It matters to measure the amount of mashed banana in this egg-free banana bread recipe.
- In fact, bananas act as a binder since there are no eggs in the recipe. So make sure you add a good amount to avoid dry banana bread.
- In the bowl with mashed bananas, stir in melted coconut oil, almond butter, vanilla extract, and coconut sugar. Set aside.
- In another bowl, whisk all the remaining dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Stir in the dry ingredients onto the wet ingredients until all the ingredients are well combined, and a thick banana bread batter forms. Don’t over-stir the batter or the bread come up dense.
- Finally, if you feel like it, stir in chocolate chips or walnuts.
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper.
- Spray some olive oil on the paper to prevent the banana bread batter from sticking to the paper.
- Pour the banana bread batter into the pan and bake in the center rack of the oven for 40 to 50 minutes at 350°F (180°C) until the top is golden and a pick inserted in the center of the bread comes out clean. You can tent the top of the pan with a piece of foil to prevent the top of the bread from browning too fast.
- Let the bread cool down for 5 minutes in the pan, then pull the hanging pieces of parchment paper to release the almond butter bread from the pan.
- Transfer to a cooling rack and wait a few hours before slicing.
- When the bread reaches room temperature, slice and enjoy.
Betjener
This banana bread is delicious on its own or even better with some spread like:
- Babymarmelade
- Hjemmelavet daddelkaramel
- Jordnøddesmør eller mandelsmør
- Chokoladepålæg
Opbevaringsinstruktioner
This banana bread can be stored for up to 4 days in an airtight cake box at room temperature or in the fridge. You can freeze the entire bread, or just slices, and thaw the day before serving at room temperature.
Ofte stillede spørgsmål
Unfortunately, this recipe is vegan, and low-carb flour and egg-free baking don’t work well together. The bread won’t hold its shape with these kinds of flour.
Yes! Any nut butter or seed butter is a good swap for almond butter. This includes cashew butter, sunflower seed butter, or peanut butter.
Usually, an all-purpose gluten-free flour blend does well to swap wheat flour.
Of course, results in texture will vary – don’t expect the same crumb. Banana bread with gluten-free flour often comes out a little chewy and denser.
More Healthy Banana Bread Recipes
I love baking with ripe bananas, and below are my top healthy banana bread recipes for you to try.
This is delish, thanks so much for the recipe. I used 1/8 of a cup of monkfruit sweetener and it was perfect.
Tak!
Absolutely delicious. My neighbor has a banana tree and gave us a bunch of bananas. Bread was perfect.