Pistazien-Bananenbrot (ohne Ei, ohne Milchprodukte)

Dieser Pistazien-Bananenbrot is an easy, egg-free, refined sugar-free banana bread recipe with a lovely swirl of pistachio cream. The cream is simple to make from ground pistachios and the recipe can be whipped up in unter 15 Minuten of prep. You will love that this banana bread is vegan and uses many of your ripe bananas.

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I love making all kinds of banana bread versions with different ingredients to turn the classic recipe on its head, like my Almond Banana Bread, Schokoladen-Erdnussbutter-Bananenbrotden Bananenbrot aus Kichererbsenmehl. Making one with pistachio was a fantastic ideas. Pistachio bring a ton of flavor, a light crunch, and keep the bread super moist and delicious.

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!

Pistazien-Bananenbrot

Dieser Pistazien-Bananenbrot is an easy, egg-free, refined sugar-free banana bread recipe with a lovely swirl of pistachio cream. The cream is simple to make from ground pistachios and the recipe can be whipped up in unter 15 Minuten of prep. You will love that this banana bread is vegan and uses many of your ripe bananas.

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Zubereitungszeit: 15 Minuten min

Kochzeit: 50 Minuten min

Gesamtzeit: 1 Stunde hr 5 Minuten min

Kurs: Frühstück, Snack

Cuisine: amerikanisch

Portionen: 12 Scheiben

Kalorien: 253.3 kcal

Autor: Carine Claudepierre

KochmodusVerhindern Sie, dass Ihr Bildschirm dunkel wird

1x2x3x

Inhaltsstoffe

US üblich - Metrisch

• ▢ 1 ½ Tasse Zerdrückte Bananen - entspricht 3 großen Bananen
• ▢ ½ Tasse Gemahlene Pistazien - (note 1: how to make ground pistachios)
• ▢ ¼ Tasse Ahornsirup - oder Agavensirup
• ▢ 2 Teelöffel Backpulver
• ▢ ½ Teelöffel Backsoda
• ▢ 1 ½ Tasse Allzweckmehl - 2 Notizen
• ▢ ⅓ Tasse Geschmolzenes Kokosöl - or light olive oil, canola oil
• ▢ 1 Teelöffel Mandel Extrakt
• ▢ ½ Teelöffel Vanilleextrakt
• ▢ ½ Teelöffel Salz

Pistachio Cream Swirl

• ▢ ¾ Tasse Ground Pistachio
• ▢ ¼ Tasse Rohrohrzucker - oder Zucker
• ▢ ⅓ Tasse Milchfreie Butter (ungesalzen) - or melted margarine
• ▢ 1 Teelöffel Mandel Extrakt

Dekorieren

• ▢ 1 Esslöffel Pistazien - gebrochen

Anleitungen

• Den Backofen auf 180 °C (350 °F) vorheizen. Eine Kastenform (9 x 5 cm) mit Backpapier auslegen. Das Papier leicht mit Backspray einfetten.
• Before you start, check the note 1 below to learn how to make your own ground pistachio.
• Die Bananen zerdrücken, in einen Messbecher füllen, sodass genau 1 Tasse + 1/2 Tasse abgewogen wird, und in eine Rührschüssel geben.
• Stir in the oil, maple syrup, vanilla extract, and almond extract until well combined.
• Fold in flour, 1/2 cup of pistachio ground made before (note 1), salt, baking powder, and baking soda, and use a rubber spatula to combine. It should form a thick, smooth banana bread batter.
• Geben Sie den Teig in die vorbereitete Kastenform.
• In another bowl, stir melted vegan butter, raw sugar, almond extract, and ground pistachios.
• Pour the pistachio cream mixture over the bread and swirl the batter a few times using the tip of a knife or a spoon.
• Bake on the center rack for 50-60 minutes at 350 °F (180 °C). 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 it and let it cool completely on a wire rack for about 2 hours before slicing. Don't slice the bread when it's warm or it will be fragile and fall apart.

Notizen

Hinweise 1: You need to make about 2 cups of ground pistachios. To make it, add 2 cups of raw pistachios in a food processor or high-speed blender, and blend/process until it forms a fine meal. The finer, the better. Place the pistachio ground in a bowl, and fill your measuring cup from there. Store pistachio leftovers for up to 2 months in an airtight container in the pantry.

Hinweise 2Für eine glutenfreie Variante verwenden Sie bitte mein Rezept. Umrechnungsleitfaden für glutenfreie Produkte.

Lagerung: You can store the bread in an airtight container in the fridge 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.

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Ernährung

Portion: 1Scheibe | Kalorien: 253.3kcal | Kohlenhydrate: 32.4g | Eiweiß: 4.6g | Fett: 12.9g | Gesättigte Fettsäuren: 5.6g | Mehrfach ungesättigtes Fett: 0.7g | Einfach ungesättigte Fettsäuren: 1.6g | Transfett: 0.01g | Natrium: 250.4mg | Kalium: 162.3mg | Ballaststoffe: 2.7g | Zucker: 14.4g | Vitamin A: 18.5IU | Vitamin B12: 0.01ug | Vitamin C: 2.5mg | Kalzium: 92.1mg | Eisen: 1.4mg | Magnesium: 23.1mg | Phosphor: 68.7mg | Zink: 0.3mg

Zutaten und Substitutionen

• Zerdrückte Bananen – Choose very ripe bananas for maximum sweetness. If you use relatively green bananas, the bread will be far less sweet.
• Gemahlene Pistazien – Use roasted or raw, unsalted pistachios. Almonds or walnuts can be substituted for a different flavor profile.
• Ahornsirup – I like to use pure maple syrup. Agave syrup, coconut nectar, or date syrup are good alternatives.
• Allzweckmehl – Use organic all-purpose flour. Whole wheat pastry flour or spelt flour should work. For a gluten-free version, use my Umrechnungsleitfaden für glutenfreie Produkte.
• Kokosnussöl – Choose unrefined coconut oil for a subtle coconut flavor. Light olive oil or canola oil can be used as alternatives.
• Mandel Extrakt – Use pure almond extract. Vanilla extract can be used if almond extract is unavailable.
• Rohrohrzucker – Choose organic raw cane sugar. Coconut sugar or regular granulated sugar can be substituted.
• Vegane Butter – Select a high-quality vegan butter. You can also use margarine.

How to Make Pistachio Banana Bread

This is an easy recipe to make with my recipe card further down. Here are pictures of the key steps.

Combine all the bread batter ingredients in a large mixing bowl.

Stir the batter with a silicone spatula until all the lumps are gone.

Transfer the batter to a loaf pan lined with parchment paper.

Combine the pistachio cream ingredients in a small mixing bowl.

Pour the pistachio cream on the bread and swirl it with the tip of a knife.

Bake the pistachio banana bread on the center rack for 50 to 60 minutes at 350 °F (180 °C).

Carines Backtipps

• Verwenden Sie sehr reife Bananen for the best flavor and natural sweetness.
• To make ground pistachios, pulse raw pistachios in a food processor until finely ground, but stop before they turn into butter.
• Den Teig nicht zu lange verrühren after adding the dry ingredients to avoid a tough texture.
• For a more pronounced pistachio flavor, add a drop of pistachio extract to the batter if available.
• To prevent the top from browning too quickly, tent the loaf with aluminum foil halfway through baking.
• Let the bread cool completely before slicing to prevent crumbling.
• For added texture, fold in some chopped pistachios into the batter before baking.
• Store the bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.

Weitere Bananenbrot-Rezepte

Almond Banana Bread

Bananenbrot aus 3 Zutaten

Dinkel-Bananenbrot

Veganes Schokoladen-Bananenbrot