Kirsch-Bananenbrot (Ohne raffinierten Zucker, ohne Eier)

Dieser Cherry Banana Bread is a fruity version of the classic banana bread, but made with no refined sugar, no eggs, no dairy, and full of fresh, bursting cherries, fresh or frozen.

Inhaltsverzeichnis

+ Mehr anzeigenWeniger anzeigen

Das vollständige Rezept finden Sie direkt darunter, aber verpassen Sie nicht meine weiteren Tipps weiter unten, darunter Zutatenaustausche, meine Kochtipps und Schritt-für-Schritt-Bilder!

Cherry Banana Bread

Dieser Cherry Banana Bread is a fruity version of the classic banana bread, but made with no refined sugar, no eggs, no dairy, and full of fresh, bursting cherries, fresh or frozen.

5 ab 7 Stimmen

Der Druck Bewertung Gespeichert Gespeichert!

Auf Facebook teilen Pin In E-Mail speichern

Zubereitungszeit: 15 Minuten min

Kochzeit: 50 Minuten min

Gesamtzeit: 1 Stunde hr 5 Minuten min

Kurs: Frühstück, Snack

Cuisine: amerikanisch

Portionen: 12 Scheiben

Kalorien: 189.7 kcal

Autor: Carine Claudepierre

KochmodusVerhindern Sie, dass Ihr Bildschirm dunkel wird

1x2x3x

Inhaltsstoffe

US üblich - Metrisch

• ▢ 1 ½ Tassen Zerdrückte Bananen - equivalent to 3 large ripe bananas (note 1)
• ▢ ⅓ Tasse Ahornsirup - (Anmerkung 3)
• ▢ ⅓ Tasse Olivenöl mit mildem Geschmack - (Anmerkung 4)
• ▢ ½ Teelöffel Mandel Extrakt - (Anmerkung 5)
• ▢ ½ Teelöffel Vanilleextrakt
• ▢ 1 ½ Tassen Selbstaufsteigendes Mehl - (Anmerkung 2)
• ▢ 1 Teelöffel Zimt
• ▢ 1 Tasse Kirschen - pitted, haved, fresh or frozen (note 6)

Topping

• ▢ ½ Tasse Gehobelte Mandeln
• ▢ 5 bis 6 ganze Kirschen

Anleitungen

• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper with cooking spray.
• If using fresh cherries, remove their stems, press each cherry lightly with the bottom of a glass or anything flat. The cherries will crack, and you will be able to remove the pits easily, splitting the cherry in half at the same time. Repeat until you get a cup of packed pitted cherries. Set aside.
• Die Bananen zerdrücken, in einen Messbecher füllen, sodass genau 1 Tasse + 1/2 Tasse abgewogen wird, und in eine Rührschüssel geben.
• Stir in the maple syrup, oil, vanilla extract, and almond extract until well combined.
• Fold in self-rising flour, cinnamon, and use a rubber spatula to combine. It should form a thick, smooth banana bread batter.
• Fold in the pitted cheries and the little juice it has released when pitting.
• Stir to evenly incorporate in the batter.
• Geben Sie den Teig in die vorbereitete Kastenform.
• If you like, press a few cherries on top – pitted or not – I didn't pit mine because it looks better, but then watch out for the pits when eating the bread. Sprinkle sliced almonds on top and lightly press to stick to the batter.
• Bake the bread in the oven at 350°F (180°C) on the center rack for 50-60 minutes. If the top of the bread darkens too fast, foil the pan after 30 minutes. Bake until a toothpick inserted in the center comes out clean.
• Let the bread cool down in the pan for 10 minutes, then release and cool completely on a wire rack for about 2 hours before slicing.

Notizen

Hinweise 1: Choose bananas with black spots on their skins to increase moisture and sweetness in the crumb. Always mash the bananas, then pack in measuring cups to use the exact amount needed.

Hinweise 2: You can swap it for 1 cup + 1/2 cup of all-purpose flour and stir in 3 teaspoons of baking powder. Use my Umrechnungsleitfaden für glutenfreie Produkte to make it gluten-free.

Hinweise 3: Or agave syrup or coconut nectar.

Hinweise 4: You can use any oil with a low flavor, like canola oil or melted refined coconut oil.

Hinweise 5: Optional, but trust me, almonds and cherries taste amazing together!

Hinweis 6: Pit and half the cherries, don’t cut into smaller pieces for best taste. You can use frozen pitted cherries too, no need to thaw before.

OfenmodusIch verwende die Umluftfunktion. Falls Sie die Ober-/Unterhitze nutzen müssen, empfehle ich, die Temperatur um 15 °C zu erhöhen. Die Backzeit sollte gleich bleiben, kann sich aber um einige Minuten verlängern.

Lagerung: Store the banana bread in the fridge in an airtight container for up to 4 days.

Auf Facebook teilen Pin-Rezept

Ernährung

Portion: 1Scheibe | Kalorien: 189.7kcal | Kohlenhydrate: 26.7g | Eiweiß: 3.1g | Fett: 8.3g | Gesättigte Fettsäuren: 1g | Mehrfach ungesättigtes Fett: 1.2g | Einfach ungesättigte Fettsäuren: 5.6g | Transfett: 0.001g | Natrium: 1.6mg | Kalium: 192.3mg | Ballaststoffe: 1.9g | Zucker: 10.6g | Vitamin A: 26.5IU | Vitamin C: 3.3mg | Kalzium: 27.1mg | Eisen: 0.5mg | Magnesium: 25.2mg | Phosphor: 42.4mg | Zink: 0.4mg

Zutaten und Substitutionen

Für dieses Rezept benötigen Sie nur wenige einfache Zutaten. Hier erfahren Sie, wie Sie diese auswählen und austauschen können.

• Zerdrückte Bananen – These are the primary natural sweetener and binder for your bread, providing essential moisture and a classic banana flavor. For the best results, use very ripe bananas with dark spots on their skins.
• Ahornsirup – This natural liquid sweetener adds extra sweetness and contributes to the bread’s moist texture. You can also use agave syrup or coconut nectar as alternatives.
• Leichtes Olivenöl – This fat helps keep the bread moist and tender. Any other neutral-flavored oil, such as canola oil or melted refined coconut oil, also works well.
• Mandel Extrakt – This optional but highly recommended extract significantly enhances the flavor of the cherries, creating a truly delicious pairing.
• Vanilleextrakt – This adds a warm, comforting aroma and subtle sweetness that complements all the other flavors in the bread.
• Selbstaufsteigendes Mehl – This provides the necessary structure and lift for your banana bread, ensuring a light and fluffy texture. If you don’t have self-rising flour, you can create your own by combining all-purpose flour with baking powder. For a gluten-free option, use my glutenfreier KonverterVergiss aber das Backpulver nicht.
• Zimt – This warm spice adds flavor that perfectly complements the banana and cherry.
• Kirschen – These are the star fruit of your bread, adding a burst of sweet-tart flavor and juicy texture. You can use fresh or frozen pitted cherries, making sure to halve them.
• Gehobelte Mandeln – These provide a lovely crunch and subtle nutty flavor as a topping for your banana bread.
• Whole Cherries – These are an optional decorative topping, adding visual appeal to the finished loaf.

How to Make Cherry Banana Bread

This recipe is super simple to whip up, here’s how in a few pictures.

Mash the banana and measure the exact amount needed.

Add the other liquid ingredients and spices.

Incorporate the flour without overmixing.

Pour the batter into a loaf pan lined with parchment paper.

Sprinkle fresh cherries and sliced almonds on the top.

Bake the bread in the oven at 350°F (180°C) on the center rack for 50-60 minutes.

Carines Backtipps

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

• Ripe Bananas for Sweetness – Always choose very ripe bananas with plenty of black spots on their skins. They are naturally sweeter and will make your bread more moist and flavorful.
• Precise Banana Measurement – After mashing your bananas, make sure to pack them tightly into a measuring cup to get the exact amount needed for the best consistency.
• Cherry Preparation – If using fresh cherries, pitting them is easier if you gently press each cherry with the bottom of a glass until it cracks, then simply pull out the pit and halve the cherry.
• Cherry Size Matters – Half your pitted cherries instead of chopping them into smaller pieces. Larger cherry pieces provide a more satisfying, moist bite of fruit throughout the bread.
• Nicht übermischen – When combining the dry and wet ingredients, stir with a rubber spatula just until a thick, smooth batter forms and no dry streaks remain. Overmixing can lead to a tougher texture.
• Embrace the Juice – Don’t drain the small amount of juice released by the pitted cherries. This natural fruit juice adds extra moisture and flavor to the batter.
• Foil for Browning – Keep an eye on your bread as it bakes. If the top starts to darken too quickly (around the 30-minute mark), loosely tent the pan with foil to prevent over-browning while the inside finishes cooking.

More Fruit Banana Bread Recipes

Mango-Bananenbrot

Ananas-Bananenbrot

Pfirsich-Bananenbrot

Erdbeer-Bananenbrot