Roti Pisang Lemon (Mudah, 1 Mangkuk)

ini Roti Pisang Lemon is a moist, banana bread loaf packed with tangy lemon flavors and crispy sliced almonds on top.

Isi kandungan

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If you love banana bread like my Roti Pisang Sihat and lemon pound cake like my Kek Lemon Pound, but don’t want to bake two recipes, this is what you need. It has a moist banana, lemony crumb with a delicious lemon glaze and almond flavors, all in a banana bread loaf.

Walaupun keseluruhan resipi ada di bawah, jangan terlepas semua petua saya di bahagian bawah, termasuk pertukaran bahan, petua memasak saya dan gambar langkah demi langkah!

Roti Pisang Lemon

ini Roti Pisang Lemon is a moist, banana bread packed with tangy lemon flavors and crispy sliced almonds on top.

5 daripada 8 undi

Cetak ULASAN Jimat Diselamatkan!

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Masa persediaan: 15 minit minit

Masa Masak: 50 minit minit

Jumlah masa: 1 jam hr 5 minit minit

Kursus: Sarapan, Snek

Masakan: Amerika

Hidangan: 12 keping

Kalori: 253.3 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

1x2x3x

Ramuan

Peribumi AS - metrik

• ▢ 1 ½ cawan Pisang Lecek - bersamaan dengan 3 biji pisang besar
• ▢ 1 ½ cawan Tepung serbaguna - (nota 1)
• ▢ ½ cawan Tepung Badam - (nota 2)
• ▢ ¼ cawan Jus lemon - (note 3) about 2 medium lemons
• ▢ 2 sudu teh Perahan Lemon - from one of the lemons used before
• ▢ ⅓ cawan Gula Perang Lembut - (nota 4)
• ▢ 2 sudu teh Serbuk penaik
• ▢ ½ sudu teh Serbuk penaik
• ▢ ⅓ cawan Minyak Zaitun Perisa Ringan - (nota 5)
• ▢ 1 sudu teh Ekstrak Badam - (nota 6)
• ▢ ½ sudu teh Garam

Topping

• ▢ ⅓ cawan Badam Hiris

Optional glazing

• ▢ ½ cawan Gula serbuk
• ▢ 1 sudu makan Jus lemon
• ▢ ½ sudu teh Ekstrak vanila

arahan

• Panaskan ketuhar hingga 350 °F (180 °C). Alas loyang roti bersaiz 9 inci x 5 inci dengan kertas parchment. Sapukan sedikit minyak pada kertas pembakar dengan semburan memasak.
• Lenyekkan pisang, masukkan ke dalam cawan penyukat untuk menyukat tepat 1 cawan + 1/2 cawan, dan masukkan ke dalam mangkuk adunan.
• Stir in the light olive oil, lemon juice, lemon zest, soft brown sugar, and almond extract, until well combined.
• Fold in the flour, almond flour, salt, baking powder, and baking soda, and use a rubber spatula to combine. It should form a thick, smooth batter.
• Pindahkan adunan ke dalam loyang roti yang telah disediakan.
• Sprinkle sliced almonds on top of the bread.
• Bake the bread on the center rack for 45-55 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 and cool completely on a wire rack for about 2 hours before glazing.
• To make the glazing, stir the powdered sugar, lemon juice, and vanilla extract in a mixing bowl until thick. If too thin, stir in more powdered sugar, if too thick, thin it out with a bit more lemon juice.
• Drizzle on top of the bread, pop bread in the fridge for a few hours to set the icing.

Nota

Nota 1Untuk versi bebas gluten, gunakan panduan penukaran bebas gluten. The recipe will not work entirely with almond flour.

Nota 2: Almond flour tastes amazing with the lemon juice but if you have a nut allergy, you can swap it for 1/4 cup of all-purpose flour, or 1/2 cup of sesame flour.

Nota 3: I use 2 fresh lemons, I remove the seeds but keep the pulp that comes out as you squeeze your lemons. You can also use store-bought lemon juice, but it won’t taste as good.

Nota 4: Swap the brown sugar for a refined sugar-free option like coconut sugar or unrefined cane sugar if desired. Do not swap for a liquid sweetener like maple syrup, the bread will turn gummy.

Nota 5: Any low-flavor oil works or, you can use melted plant-based butter if preferred.

Nota 6: I highly recommend almond extract, it marries so well with the lemon and banana. Another option is to swap it for vanilla extract.

Nota 7: Sliced almonds taste amazing on top of this bread, but if you have a nut allergy, you can skip it.

Pada Suhu Ambien: Store the bread in an airtight container in the fridge up to 3 days.

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.

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Pemakanan

Berkhidmat: 1keping | Kalori: 253.3kcal | Karbohidrat: 32.4g | Protein: 4.6g | Lemak: 12.9g | Lemak tepu: 5.6g | Lemak tak jenuh ganda: 0.7g | Lemak tak jenuh tunggal: 1.6g | Lemak trans: 0.01g | Natrium: 250.4mg | Potasium: 162.3mg | Serat: 2.7g | gula: 14.4g | Vitamin A: 18.5IU | Vitamin B12: 0.01Pg | Vitamin C: 2.5mg | Kalsium: 92.1mg | Iron: 1.4mg | magnesium: 23.1mg | Fosforus: 68.7mg | zink: 0.3mg

Bahan dan Pengganti

You only need a handful of ingredients to make this recipe. Here’s how to pick them.

• Pisang Lecek – They provide natural sweetness, moisture, and a tender crumb to the bread. If you’re in a pinch, you could try applesauce or pear puree, though these will change the flavor and texture (and I haven’t tried!).
• Tepung serbaguna – This is the base for the bread structure. For a gluten-free version, use my panduan penukaran bebas gluten.
• Tepung Badam – It adds a rich, nutty depth that complements the lemon’s brightness. For those avoiding nuts, you can replace it with extra all-purpose flour or sesame flour; just note that the unique almond nuance will be lost.
• Jus lemon – It balances the sweetness from the bananas. I prefer freshly-squeezed juice but if you don’t have fresh lemon, bottled juice will work just fine.
• Perahan Lemon – This enhances the lemon aroma without adding extra acidity.
• Gula Perang Lembut – It adds some molasses flavors and helps retain moisture. You can use coconut sugar or unrefined cane sugar as a refined sugar-free alternative, but avoid liquid sweeteners like maple syrup which can turn the bread gummy.
• Serbuk penaik – For a light, airy texture.
• Serbuk penaik – Works with the acidic lemon juice to help the bread rise.
• Minyak Zaitun Ringan – For some healthy fat and moisture without overpowering other flavors. Other low-flavor oils or melted plant-based butter can work too; just avoid oils with a strong taste.
• Ekstrak Badam – This secret ingredient is awesome. It makes the almond, lemon, and banana flavors blend.

While this bread is great just like this, you can make it amazing by adding my topping with the ingredients below.

• Badam Hiris – They add some crunch and extra nutty flavor on top. If you have a nut allergy, simply omit this step, though the texture will be different.
• Gula serbuk – This creates a smooth, sweet glazing that complements the tangy lemon. You can use another refined powdered sugar if desired or even powdered sugar-free sweetener.
• Jus lemon – To add extra lemon flavors to the glaze.
• Ekstrak vanila – A touch of vanilla makes the glazing perfect!

How to Make Lemon Banana Bread

Resipi ini sangat mudah disediakan, begini caranya dalam gambar.

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

Pour the other liquid ingredients and stir the mixture before adding the flours.

Stir the batter with a spatula until just combined.

Pour the batter in a pan lined with parchment paper.

Add sliced almonds and bake the bread on the center rack for 45-55 minutes at 350 °F (180 °C).

Let the bread cool down for about 2 hours while making the glazing.

Petua Membakar Carine

Let me share a few more tips that will help you make the best possible bread!

• Use Overripe Bananas: Use very ripe bananas. The more speckled, the better for maximum natural sweetness and a moist, tender crumb.
• Lipat Perlahan: When incorporating the dry ingredients, gently fold the batter to avoid overmixing, which can lead to a denser and packed texture.
• Ukur dengan Tepat: If you struggle with the texture, try using a kitchen scale for your dry ingredients to reach the right consistency, especially when working with multiple flours.
• Watch Your Oven: Ovens can vary; if you notice the top browning too quickly, tent the loaf with foil midway through baking to prevent burning.
• Panaskan dengan betul: Allow your oven to fully preheat to 350 °F (180 °C) before baking. This helps the batter rise evenly.
• Cooling is Key: Let the bread cool in the pan for 10 minutes, then on a wire rack for at least 2 hours before glazing. This step ensures the glaze sits beautifully on top rather than seeping into the bread.
• Glaze Consistency: When making the glaze, adjust the powdered sugar and lemon juice gradually to achieve your preferred thickness—this will give you a smooth, glassy finish.

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