Ananas-Bananenbrot (ohne Ei, ohne Milchprodukte)

Dieser Ananas-Bananenbrot is a simple egg-free, dairy-free, and refined-sugar-free banana bread recipe full of tropical flavors from the crushed pineapple.

Inhaltsverzeichnis

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Ananas-Bananenbrot

Dieser Ananas-Bananenbrot is a simple egg-free, dairy-free, and refined-sugar-free banana bread recipe full of tropical flavors from the crushed pineapple.

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Zubereitungszeit: 10 Minuten min

Kochzeit: 50 Minuten min

Gesamtzeit: 1 Stunde hr

Kurs: Frühstück, Snack

Cuisine: amerikanisch

Portionen: 12 Scheiben

Kalorien: 183.4 kcal

Autor: Carine Claudepierre

KochmodusVerhindern Sie, dass Ihr Bildschirm dunkel wird

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Inhaltsstoffe

US üblich - Metrisch

• ▢ ¾ Tasse Bananenpüree - about 2 large yellow/ripe bananas, peeled, mashed (note 1)
• ▢ 1 können. Crushed Pineapple - 8 ounces – in juice, no added sugar, undrained! (note 2)
• ▢ ⅓ Tasse Unraffinierter Rohrzucker - (Anmerkung 3)
• ▢ ⅓ Tasse Geschmolzenes Kokosöl - (Anmerkung 4)
• ▢ 1 Teelöffel Vanilleextrakt
• ▢ 2 Tassen Selbstaufsteigendes Mehl - (Anmerkung 5)
• ▢ ½ Tasse Geriebene Kokosnuss (ungesüßt) - optional, (note 6)
• ▢ 1 Teelöffel Zimt

To decorate – optional

• ▢ 6 bis 8 Glace Cherry
• ▢ 6 Ananasstücke - canned, or fresh

Anleitungen

• Den Backofen auf 180 °C (350 °F) vorheizen. Eine Kastenform (9 x 5 cm) mit Backpapier auslegen. Das Papier leicht einölen. Beiseite stellen.
• Peel and mash the bananas using a fork. Measure the exact amount needed. If you have leftovers, freeze them in Ziploc bags and use them in a smoothie later.
• In a large mixing bowl, whisk mashed bananas, canned crushed pineapple in its juice (don't drain the can), sugar, oil, and vanilla extract. Whisk until well combined.
• Stir in the self-raising flour, shredded coconut, and cinnamon. Stir with a rubber spatula until a thick batter forms.
• Transfer the banana bread batter into the loaf pan, and if you like, press a few glace cherries and pineapple chunks 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 few crumbs on it. Foil the loaf pan after 30 minutes to prevent the top from browning too fast.
• Heben Sie den herabhängenden Teil des Backpapiers an, um das Brot auf ein Kuchengitter zum Abkühlen zu lösen.
• Lassen Sie das Brot vor dem Anschneiden etwa 1-2 Stunden abkühlen.

Notizen

Hinweise 1: I recommend ripe bananas with a dark skin for the best flavors, sweetness, and moisture in the bread.

Hinweise 2: I haven’t tried fresh crushed pineapple, but I am confident it will work if you weigh the same amount (8 ounces/225g).

Hinweise 3: You can skip the sugar if you want a less sweet banana bread. Or swap for coconut sugar, sugar, or brown sugar.

Hinweise 4: Any low-flavor oil, like light olive oil or canola oil, works. 

Hinweise 5: 2 cups of self-rising flour are equivalent to 2 cups of all-purpose flour with 4 teaspoons of baking powder. For a gluten-free option, use my glutenfreier Konverter, but don’t forget the baking powder. You can’t use oat flour or almond flour without changing a lot of other ingredients to get the same texture, so I don’t recommend them.

Hinweise 6: You can skip it, or swap for crushed pecans, walnuts, or glacé cherries.

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

Ofenmodus: Ich 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.

Equipment

Kastenform (9 x 5 cm)

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Ernährung

Portion: 1Scheibe | Kalorien: 183.4kcal | Kohlenhydrate: 27.5g | Eiweiß: 2.8g | Fett: 7.7g | Gesättigte Fettsäuren: 6.2g | Mehrfach ungesättigtes Fett: 0.3g | Einfach ungesättigte Fettsäuren: 0.5g | Natrium: 10.4mg | Kalium: 87.6mg | Ballaststoffe: 1.1g | Zucker: 10g | Vitamin A: 10.2IU | Vitamin C: 1.3mg | Kalzium: 6.3mg | Eisen: 0.3mg | Magnesium: 11.1mg | Phosphor: 27.5mg | Zink: 0.3mg

Zutaten und Substitutionen

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

• Bananenpüree – This provides the natural sweetness, moisture, and flavor for the banana bread. Using ripe bananas with dark skins will give you the best flavor, sweetness, and moisture.
• Crushed Pineapple – This brings tropical flavors and extra moisture to the bread. It’s important to use canned crushed pineapple in its own juice, without draining, for the best results. Prefer one without added sugar.
• Unraffinierter Rohrzucker – This adds sweetness to the bread. You can skip it entirely if you prefer a less sweet bread, or swap it for other granulated sweeteners like white sugar, brown sugar, or coconut sugar.
• Geschmolzenes Kokosöl – This contributes to the bread’s tenderness and moist texture. Any low-flavor oil, such as light olive oil or canola oil, also works well here.
• Vanilleextrakt – This enhances the overall flavor profile of the banana bread with its warm, aromatic notes.
• Selbstaufsteigendes Mehl – This forms the structure of the bread and already contains leavening agents for a good rise. You can make your own by combining 2 teaspoons of baking powder with 1 cup of flour. The recipe doesn’t work with almond flour or oat flour. For a gluten-free option, use my glutenfreier KonverterVergiss aber das Backpulver nicht.
• Kokosraspeln – This is an optional addition that adds a subtle tropical flavor and textural interest. You can omit it or swap it for other nuts or cherries.
• Zimt – For more flavors that complement the fruits.
• Glace Cherry – These are optional additions for a pop of color and extra sweetness on top of the bread.
• Ananasstücke – These optional pieces of pineapple, whether canned or fresh, add a decorative touch and more tropical flavor to the top of the loaf.

How to Make Pineapple Banana Bread

This recipe is super simple to whip up in just a few minutes of prep. Here’s how in pictures.

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

Add the crushed pineapple with its juice and pour all the liquid ingredients.

Incorporate the flour and other dry ingredients.

Stir the batter until just combined and transfer it to a loaf pan.

Decorate the bread with pineapple chunks and glacé cherries.

Backen Sie das Brot auf der mittleren Schiene bei 180 °C (350 °F) für 50-55 Minuten.

Carines Backtipps

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

• Undrained Pineapple – Make sure you use crushed pineapple in its own juice and do not drain it. The juice is important for the bread’s moisture and consistency.
• Süßekontrolle – If you’re using very ripe bananas with black skins, you might find you can skip the added unrefined cane sugar entirely for a naturally sweet fruit bread.
• Alternate Add-ins – If you want to change up the texture or flavor, you can swap the unsweetened shredded coconut for chopped pecans, walnuts, or even additional glace cherries.
• Prevent Over-Browning – Keep an eye on your bread during the last part of baking. If the top starts to brown too quickly, loosely tent the loaf pan with aluminum foil after about 30 minutes to protect it.
• Absolut cool – Allow the bread to cool for a good 1 to 2 hours on a cooling rack before slicing. This helps the bread set properly and prevents it from crumbling when cut.
• Parchment Lift – Leave enough parchment paper hanging over the sides of the loaf pan. This creates convenient “handles” that make it much easier to lift the baked bread out of the pan.

More Fruity Banana Bread Recipes

Mango-Bananenbrot

Pfirsich-Bananenbrot

Erdbeer-Bananenbrot

Zitronen-Bananenbrot