Roti Pisang Pistachio (Bebas Telur, Bebas Tenusu)

ini Roti Pisang Pistachio 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 di bawah 15 minit of prep. You will love that this banana bread is vegan and uses many of your ripe bananas.

Isi kandungan

+ Lihat Lagi- Lihat Kurang

I love making all kinds of banana bread versions with different ingredients to turn the classic recipe on its head, like my Roti Pisang Badam, Roti Pisang Mentega Kacang Coklat, Atau Roti Pisang Tepung Kacang Kuda. 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.

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 Pistachio

ini Roti Pisang Pistachio 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 di bawah 15 minit of prep. You will love that this banana bread is vegan and uses many of your ripe bananas.

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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

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Ramuan

Peribumi AS - metrik

• ▢ 1 ½ cawan Pisang Lecek - bersamaan dengan 3 biji pisang besar
• ▢ ½ cawan Ground Pistachios - (note 1: how to make ground pistachios)
• ▢ ¼ cawan Sirap maple - atau sirap agave
• ▢ 2 sudu teh Serbuk penaik
• ▢ ½ sudu teh Serbuk penaik
• ▢ 1 ½ cawan Tepung serbaguna - ambil perhatian 2
• ▢ ⅓ cawan Minyak Kelapa Cair - atau minyak zaitun ringan, minyak canola
• ▢ 1 sudu teh Ekstrak Badam
• ▢ ½ sudu teh Ekstrak vanila
• ▢ ½ sudu teh Garam

Pistachio Cream Swirl

• ▢ ¾ cawan Ground Pistachio
• ▢ ¼ cawan Gula Tebu Mentah - atau gula
• ▢ ⅓ cawan Mentega Bebas Tenusu (Tanpa Garam) - or melted margarine
• ▢ 1 sudu teh Ekstrak Badam

Untuk menghias

• ▢ 1 sudu makan Pistachios - dihancurkan

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.
• Before you start, check the note 1 below to learn how to make your own ground pistachio.
• Lenyekkan pisang, masukkan ke dalam cawan penyukat untuk menyukat tepat 1 cawan + 1/2 cawan, dan masukkan ke dalam mangkuk adunan.
• Kacau minyak, sirap maple, ekstrak vanila dan ekstrak badam sehingga sebati.
• 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.
• Pindahkan adunan ke dalam loyang roti yang telah disediakan.
• 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.

Nota

Nota 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.

Nota 2Untuk versi bebas gluten, gunakan panduan penukaran bebas gluten.

Pada Suhu AmbienAnda boleh menyimpan roti di dalam bekas kedap udara di dalam peti sejuk sehingga 4 hari.

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

• Pisang Lecek – Choose very ripe bananas for maximum sweetness. If you use relatively green bananas, the bread will be far less sweet.
• Ground Pistachios – Use roasted or raw, unsalted pistachios. Almonds or walnuts can be substituted for a different flavor profile.
• Sirap maple – I like to use pure maple syrup. Agave syrup, coconut nectar, or date syrup are good alternatives.
• Tepung serbaguna – Use organic all-purpose flour. Whole wheat pastry flour or spelt flour should work. For a gluten-free version, use my panduan penukaran bebas gluten.
• Minyak Kelapa – Choose unrefined coconut oil for a subtle coconut flavor. Light olive oil or canola oil can be used as alternatives.
• Ekstrak Badam – Use pure almond extract. Vanilla extract can be used if almond extract is unavailable.
• Gula Tebu Mentah – Choose organic raw cane sugar. Coconut sugar or regular granulated sugar can be substituted.
• Mentega Vegan – 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).

Petua Membakar Carine

• Use very ripe bananas 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.
• Jangan terlalu banyak mengadun adunan 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.

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