Roti Pisang Kelapa (5 Bahan, Tiada Gula Bertapis)

ini Coconut Banana Bread is a simple coconut version of the classic recipes but made with no eggs, no dairy, and no refined sugar.

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Coconut Banana Bread

ini Coconut Banana Bread is a simple coconut version of the classic recipes but made with no eggs, no dairy, and no refined sugar.

5 dari 1 undi

Cetak ULASAN Jimat Diselamatkan!

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Masa persediaan: 10 minit minit

Masa Masak: 50 minit minit

Jumlah masa: 1 jam hr

Kursus: Sarapan, Snek

Masakan: Amerika

Hidangan: 12 keping

Kalori: 204.1 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

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Ramuan

Peribumi AS - metrik

• ▢ 1 ½ cawan Pisang Lenyek - about 3 large yellow/ripe bananas, peeled, mashed (note 1)
• ▢ ⅓ cawan Sirap maple - (nota 2)
• ▢ ⅓ cawan Minyak Kelapa Cair - disejukkan (nota 3)
• ▢ 2 cawan Tepung Naik Sendiri - (nota 4)
• ▢ ¾ cawan Kelapa Cincang - (note 5) + 2 tablespoons for the top of the bread

Alat tambah pilihan

• ▢ ½ sudu teh Ekstrak Kelapa
• ▢ ½ sudu teh Ekstrak vanila

arahan

• Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Lightly oil the paper. Set aside.
• Peel and mash the bananas using a fork. Measure the exact amount required. If you have leftovers, freeze them in Ziploc bags and use them in a smoothie later.
• In a large mixing bowl, whisk mashed bananas, maple syrup, melted coconut oil, coconut extract, and vanilla extract if used. Whisk until well combined.
• Add the self-raising flour and unsweetened shredded coconut, and stir with a rubber spatula until a thick batter forms.
• Transfer the coconut banana bread batter into the prepared loaf pan.
• Sprinkle extra shredded coconut on top of the bread.
• 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 tiny crumb on it. Foil the loaf pan if the top starts to brown too fast.
• Lift the hanging part of parchment paper to release the bread onto a cooling rack.
• Let the bread cool for about 1-2 hour before slicing.

Nota

Nota 1: Pick bananas with black spots on their skin. The banana bread will be sweeter and the crumb much moister. The recipe works with yellow bananas, if you prefer the bread less sweet.

Nota 2: Any liquid sweetener works like agave syrup, coconut nectar, or date syrup. Don’t swap it for a crystal sweetener, or the batter will be dry. 

Nota 3: Any oil can be used. Low-flavor oil works best like light olive oil or light avocado oil.

Nota 4: Two cups of self-rising flour are equivalent to 2 cups of all-purpose flour + 4 teaspoons of baking powder. For a gluten-free option, use my penukar bebas gluten, but don’t forget the baking powder. Almond flour or oat flour does not work in this recipe.

Nota 5: You can use frozen strawberries, but they release more water in the bread, leaving these spots a bit underbaked. 

Pada Suhu Ambien: Store in an airtight cake box for 4 days in the fridge or freeze. Thaw the day before at room temperature.

Mod Ketuhar: Saya menggunakan mod kipas (perolakan). Jika anda perlu menggunakan mod konvensional, saya cadangkan anda meningkatkan suhu sebanyak 25°F (15°C). Masa membakar sepatutnya sama, tetapi ia mungkin mengambil masa beberapa minit lagi.

Alatan

Loyang Loaf 9 inci x 5 inci

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Pemakanan

Berkhidmat: 1keping | Kalori: 204.1kcal | Karbohidrat: 30.3g | Protein: 3g | Lemak: 8.4g | Lemak tepu: 6.8g | Lemak tak jenuh ganda: 0.3g | Lemak tak jenuh tunggal: 0.5g | Natrium: 16.3mg | Potasium: 161.2mg | Serat: 1.5g | gula: 11.3g | Vitamin A: 18.4IU | Vitamin C: 2.5mg | Kalsium: 15.2mg | Iron: 0.4mg | magnesium: 17.5mg | Fosforus: 32.4mg | zink: 0.4mg

Bahan dan Pengganti

You only need 5 ingredients to make this delicious banana bread. Here’s how to pick and swap them.

• Pisang Lenyek – This adds moisture and natural sweetness to the bread. Ripe, spotted bananas work best.  
• Sirap maple – It sweetens the bread. Agave syrup, coconut nectar, or date syrup also work.
• Minyak Kelapa Cair – This adds moisture and richness. Any neutral oil, like light olive or avocado oil, also works.
• Tepung Naik Sendiri – This provides the structure for the bread. You can make your own by combining all-purpose flour and baking powder. For a gluten-free option, use my penukar bebas gluten, tapi jangan lupa serbuk penaik.
• Kelapa Cincang – This adds texture and coconut flavor.  

How to Make Coconut Banana Bread

This recipe is super easy to whip up. Here’s how in a few pictures.

Mash the bananas in a bowl and measure the amount needed.

Add all the other ingredients and combine the batter until just mixed.

Pour the batter into a loaf pan lined with parchment paper and sprinkle desiccated coconut.

Bake the bread on the center rack for 50-55 minutes at 350 °F (180 °C).

Petua Membakar Carine

Izinkan saya berkongsi beberapa petua lagi untuk roti pisang yang sempurna.

• Coconut Extract Boost – Add a touch of coconut extract to enhance the coconut flavor.
• Lime Twist – Add 2 tablespoons of lime juice and 1 teaspoon of lime zest for a coconut-lime variation.
• Ripe Banana Sweetness – Use bananas with black spots for a sweeter and moister bread.
• Masa Penyejukan – Allow the bread to cool completely before slicing.
• Malah Baking – Foil the loaf pan if the top browns too quickly.
• Parchment Paper Release – Use the parchment paper overhang to easily remove the bread from the pan.

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