Roti Pisang Nanas (Bebas Telur, Bebas Tenusu)

ini Roti Pisang Nanas is a simple egg-free, dairy-free, and refined-sugar-free banana bread recipe full of tropical flavors from the crushed pineapple.

Isi kandungan

+ Lihat Lagi- Lihat Kurang

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 Nanas

ini Roti Pisang Nanas is a simple egg-free, dairy-free, and refined-sugar-free banana bread recipe full of tropical flavors from the crushed pineapple.

5 daripada 3 undi

Cetak ULASAN Jimat Diselamatkan!

Kongsi di Facebook Pin Simpan dalam E-mel

Masa persediaan: 10 minit minit

Masa Masak: 50 minit minit

Jumlah masa: 1 jam hr

Kursus: Sarapan, Snek

Masakan: Amerika

Hidangan: 12 keping

Kalori: 183.4 kcal

Pengarang Carine Claudepierre

Mod MasakElakkan skrin anda daripada menjadi gelap

1x2x3x

Ramuan

Peribumi AS - metrik

• ▢ ¾ cawan Pisang Lenyek - kira-kira 2 biji pisang kuning/masak besar, dikupas, dilenyek (nota 1)
• ▢ 1 boleh Nanas Hancur - 8 ounces – in juice, no added sugar, undrained! (note 2)
• ▢ ⅓ cawan Gula Tebu Tidak Dimurnikan - (nota 3)
• ▢ ⅓ cawan Minyak Kelapa Cair - (nota 4)
• ▢ 1 sudu teh Ekstrak vanila
• ▢ 2 cawan Tepung Naik Sendiri - (nota 5)
• ▢ ½ cawan Kelapa Parut (Tanpa Gula) - optional, (note 6)
• ▢ 1 sudu teh Kayu manis

Untuk menghias - pilihan

• ▢ 6-8 Glace Cherry
• ▢ 6 Pineapple Chunks - canned, or fresh

arahan

• Panaskan ketuhar hingga 350°F (180°C). Alas loyang roti 9 inci x 5 inci dengan kertas parchment. Sapukan sedikit minyak pada kertas roti. Ketepikan.
• Kupas dan lenyekkan pisang menggunakan garpu. Sukat jumlah tepat yang diperlukan. Jika ada lebihan, bekukan dalam beg Ziploc dan gunakannya dalam smoothie kemudian.
• 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.
• Angkat bahagian kertas parchment yang tergantung untuk melepaskan roti ke atas rak penyejuk.
• Biarkan roti sejuk selama lebih kurang 1-2 jam sebelum dihiris.

Nota

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

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

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

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

Nota 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 penukar bebas gluten, 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.

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

Pada Suhu Ambien: Store the banana bread in the fridge, in an airtight container, for up to 4 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.

Alatan

Loyang Loaf 9 inci x 5 inci

Kongsi di Facebook Resipi Pin

Pemakanan

Berkhidmat: 1keping | Kalori: 183.4kcal | Karbohidrat: 27.5g | Protein: 2.8g | Lemak: 7.7g | Lemak tepu: 6.2g | Lemak tak jenuh ganda: 0.3g | Lemak tak jenuh tunggal: 0.5g | Natrium: 10.4mg | Potasium: 87.6mg | Serat: 1.1g | gula: 10g | Vitamin A: 10.2IU | Vitamin C: 1.3mg | Kalsium: 6.3mg | Iron: 0.3mg | magnesium: 11.1mg | Fosforus: 27.5mg | zink: 0.3mg

Bahan dan Pengganti

Anda hanya memerlukan beberapa bahan mudah untuk membuat resipi ini. Berikut ialah cara memilih dan menukarnya.

• Pisang Lenyek – 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.
• Nanas Hancur – 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.
• Gula Tebu Tidak Dimurnikan – 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.
• Minyak Kelapa Cair – 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.
• Ekstrak vanila – This enhances the overall flavor profile of the banana bread with its warm, aromatic notes.
• Tepung Naik Sendiri – 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 penukar bebas gluten, tetapi jangan lupa serbuk penaik.
• Kelapa Cincang – 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.
• Kayu manis – 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.
• Pineapple Chunks – 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.

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.

• 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.
• Kawalan Kemanisan – 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.
• Cegah Keperangan Berlebihan – 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.
• Sejukkan Sepenuhnya – 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

Roti Pisang Mangga

Roti Pisang Pic

Roti Pisang Strawberi

Roti Pisang Lemon