ini Roti Pisang 5 Bahan is the easiest banana bread recipe ever, perfect to use these ripe bananas sitting on your kitchen counter. Plus, this quick bread is also healthy and refined sugar-free.
I love super-simple banana bread recipes, like my Roti Pisang 3 Bahan or Roti Pisang 4 Bahan. This recipe is almost as easy, and just as delicious!
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Roti Pisang 5 bahan
Ramuan
- 1 ¾ cawan Pisang Lenyek - kira-kira 4 biji pisang kuning/masak besar, dikupas, dilenyek
- ⅓ cawan Pemanis Cecair - maple syrup or brown rice syrup
- ⅓ cawan Minyak Zaitun Perisa Ringan - atau minyak kelapa yang telah dicairkan
- 1 ¾ cawan Tepung serbaguna - (nota 1)
- 1 sudu makan Serbuk penaik
Pilihan
- 1 sudu teh Ekstrak vanila
- ½ cawan Cip Coklat Gelap Bebas Tenusu - atau walnut cincang
- ½ sudu teh Kayu manis
arahan
- Panaskan ketuhar hingga 350°F (180°C). Alas loyang roti bersaiz 9 inci x 5 inci dengan kertas parchment. Minyakkan kertas dan loyang dengan minyak kelapa. Ketepikan.
- Peel and mash the bananas using a fork on a flat surface. Measure the exact amount required by the recipe 1 cup + 3/4 cup of mashed bananas.
- In a large mixing bowl, combine mashed bananas, maple syrup, light olive oil, and baking powder until well combined.
- Stir in all-purpose flour and any optional ingredients like vanilla, cinnamon, or nuts. Stir gently, just until combined. Don't over mix or the bread can be gummy.
- Transfer the batter to the loaf pan and bake for 50-55 minutes.
- Cool 5 minutes in the pan, then lift the parchment paper to release the bread onto a cooling rack.
- Cool completely before slicing – about 1 hour.
- Simpan di dalam kotak kek kedap udara selama 4 hari di dalam peti sejuk atau bekukan. Cairkan sehari sebelumnya pada suhu bilik.
Nota
Pemakanan
Bahan dan Pengganti
Since the recipe uses only 5 ingredients, you must stick to these ingredients. No swaps or the result will be very different.
- Pisang Lecek – The recipe works with any banana ripeness. The more dark spots on the skins, the sweeter the bread will be, so choose wisely based on your sweet tooth.
- Minyak Zaitun or melted coconut oil – You can use refined coconut oil to avoid the coconut flavor of unrefined coconut oil. Or use canola oil.
- All-Purpose Flour or Spelt Flour – You can’t use almond flour, coconut flour, or oat flour for this recipe. For a gluten-free version, use my panduan penukaran bebas gluten. The bread crumb would fall apart from any other flour.
- Sirap maple – or any liquid sweetener like agave syrup or brown rice syrup. Don’t swap the liquid sweetener for a crystal sweetener like coconut sugar or brown sugar. This swap would make the bread very dense and dry.
- Serbuk penaik – This is your raising agent. You need that tablespoon for a fluffy bread that rises well. Don’t use baking soda in this recipe, or the bread would have a bitter flavor.
How To Make 5-Ingredient Vegan Banana Bread
jambatan resipi roti pisang vegan use at least 7 ingredients or more, so let me show you how you can make delicious, healthy banana bread with 5 ingredients only!
- First, peel and mash the bananas on a plate or chopping board until it forms a sticky puree.
- Measure the mashed bananas packed in measuring cups or weight. This recipe uses about 6 medium-sized bananas, but you must be precise because adding too many bananas make the bread gummy or heavy.
- Transfer the mashed bananas to a mixing bowl. Set aside.
- Next, add the melted coconut oil and maple syrup to the mashed bananas. Stir to combine well, and then stir in baking powder.
- Finally, stir in baking powder. When it’s well incorporated, stir in the flour. Don’t over-stir the flour. This would make the bread heavier, and denser.
- Prepare a 9-inch x 5-inch loaf pan by covering the pan with oiled parchment paper.
- Then, transfer the banana bread batter into a loaf pan and bake this 5-ingredient vegan banana bread for 45 to 55 minutes in the center rack of the oven preheated to 350°F (180°C).
- Insert a skewer in the center of the bread to test the baking. If it comes out wet, it means the bread needs more baking. Your banana bread is ready when the skewer comes out clean or with a few crumbs on it.
- Finally, let the loaf cool down for 5 minutes in its pan. Then, lift the pieces of parchment paper to release the banana bread onto a cooling rack. Cool for at least 1 hour before slicing.
Variasi Rasa
You can add some other ingredients to this banana bread to boost its flavors. My recommendation is to add some or one of the add-ons below:
- 1/2 cawan kerepek coklat or finely chopped nuts like walnuts. Stir these in the batter at the very end.
- 1 sudu teh ekstrak vanila – add with the liquid ingredients.
- 1/2 sudu teh kayu manis tanah – masukkan bersama bahan-bahan kering.
Arahan Penyimpanan
This easy banana bread with 5 ingredients stores very well in an airtight container in the fridge for up to 4 days. I recommend slicing the bread on demand to keep it moist and fresh.
However, if you prefer to freeze the bread, slice it first. Make sure you don’t overlap the slices in the container, or the slice would stick to each other, and it becomes difficult to thaw only one slice.
Soalan Lazim
Yes, technically, you can swap the all-purpose flour for all-purpose gluten-free flour, but the texture will be very dense, chewy and the bread won’t rise.
Therefore, I don’t recommend this option for the best results.
No, you must use oil in this recipe. This is egg-free banana bread, and the coconut oil not only adds moisture to the bread but also acts as an egg replacer.
Lebih Banyak Resipi Pisang Vegan
I love creating easy vegan banana recipes to use my ripe bananas or to make delicious pre-workout food or vegan snacks for the kids. Below I listed my favorite vegan banana recipes for you to try.
Going have to try this, sounds awesome
Curiosity question is this bread sugar free or not. On the nutrition facts it be shows 12g of sugar
Any banana bread recipe contains sugar from the bananas. Bananas contains fructose a natural sugar present in fruits. Plus, this recipe contains added unrefined sweetener, maple syrup so it adds sugar to the recipe. However, compared to a regular banana bread recipe, this recipe is low-in sugar as it use 30% less added sweetener and natural source from unrefined sweetener