Bananenbrood met pistachenoten (zonder ei en zuivel)

In deze Bananenbrood met pistachenoten 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 onder 15 minuten of prep. You will love that this banana bread is vegan and uses many of your ripe bananas.

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I love making all kinds of banana bread versions with different ingredients to turn the classic recipe on its head, like my Amandel-bananenbrood, Chocolade pindakaas bananenbroodof Bananenbrood van kikkererwtenmeel. 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.

Het complete recept vind je hieronder, maar mis ook zeker niet mijn tips verderop, zoals alternatieven voor ingrediënten, mijn kooktips en stap-voor-stap foto's!

Bananenbrood met pistachenoten

In deze Bananenbrood met pistachenoten 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 onder 15 minuten of prep. You will love that this banana bread is vegan and uses many of your ripe bananas.

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Prep Tijd: 15 minuten mins

Cook Tijd: 50 minuten mins

Totale tijd: 1 uur hr 5 minuten mins

Gerecht: Ontbijt, Tussendoortje

Keuken: Amerikaans

porties: 12 plakjes

Calorieën: 253.3 kcal

Auteur: Carine Claudepierre

KookmodusVoorkom dat uw scherm donker wordt

1x2x3x

Ingrediënten

US Gebruikelijk - metrisch

• ▢ 1 ½ cup Geprakte Bananen - gelijk aan 3 grote bananen
• ▢ ½ cup Gemalen pistaches - (note 1: how to make ground pistachios)
• ▢ ¼ cup Ahornsiroop - of agavesiroop
• ▢ 2 theelepels Bakpoeder
• ▢ ½ theelepel Bakpoeder
• ▢ 1 ½ cup Meel voor alle doeleinden - 2 notes
• ▢ ⅓ cup Gesmolten kokosolie - of lichte olijfolie, koolzaadolie
• ▢ 1 theelepel Amandelextract
• ▢ ½ theelepel Vanille-extract
• ▢ ½ theelepel Zout

Pistachio Cream Swirl

• ▢ ¾ cup Ground Pistachio
• ▢ ¼ cup Ruwe rietsuiker - or sugar
• ▢ ⅓ cup Zuivelvrije boter (ongezouten) - or melted margarine
• ▢ 1 theelepel Amandelextract

Versieren

• ▢ 1 eetlepel Pistaches - verpletterd

Instructies

• Verwarm de oven voor op 180 °C. Bekleed een broodvorm van 23 x 13 cm met bakpapier. Vet het bakpapier licht in met bakspray.
• Before you start, check the note 1 below to learn how to make your own ground pistachio.
• Prak de bananen fijn, doe ze in een maatbeker zodat je precies 1 kopje + 1/2 kopje afmeet, en doe ze in een mengkom.
• Roer de olie, ahornsiroop, vanille-extract en amandel-extract erdoor tot alles goed gemengd is.
• 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.
• Breng het beslag over naar de voorbereide broodvorm.
• 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.

Notes

Notes 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.

Notes 2Voor een glutenvrije versie, gebruik mijn recept. Omrekeningsgids voor glutenvrije producten.

Opslag: You can store the bread in an airtight container in the fridge for up to 4 days.

Ovenstand: Ik gebruik de heteluchtstand. Als je de conventionele stand moet gebruiken, raad ik aan de temperatuur met 15 °C te verhogen. De baktijd blijft hetzelfde, maar het kan een paar minuten langer duren.

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Voedingsbegeleiding

Portie: 1plak | Calorieën: 253.3kcal | Koolhydraten: 32.4g | Eiwit: 4.6g | Vet: 12.9g | Verzadigd vet: 5.6g | Meervoudig onverzadigd vet: 0.7g | Enkelvoudig onverzadigd vet: 1.6g | Trans vet: 0.01g | Natrium: 250.4mg | Kalium: 162.3mg | Vezels: 2.7g | Suiker: 14.4g | Vitamine A: 18.5IU | Vitamine B12: 0.01pg | Vitamine C: 2.5mg | Calcium: 92.1mg | Ijzer: 1.4mg | Magnesium: 23.1mg | Fosfor: 68.7mg | zink: 0.3mg

Ingrediënten en vervangingen

• Geprakte Bananen – Choose very ripe bananas for maximum sweetness. If you use relatively green bananas, the bread will be far less sweet.
• Gemalen pistaches – Use roasted or raw, unsalted pistachios. Almonds or walnuts can be substituted for a different flavor profile.
• Ahornsiroop – I like to use pure maple syrup. Agave syrup, coconut nectar, or date syrup are good alternatives.
• Meel voor alle doeleinden – Use organic all-purpose flour. Whole wheat pastry flour or spelt flour should work. For a gluten-free version, use my Omrekeningsgids voor glutenvrije producten.
• Kokosnootolie – Choose unrefined coconut oil for a subtle coconut flavor. Light olive oil or canola oil can be used as alternatives.
• Amandelextract – Use pure almond extract. Vanilla extract can be used if almond extract is unavailable.
• Ruwe rietsuiker – Choose organic raw cane sugar. Coconut sugar or regular granulated sugar can be substituted.
• Vegan Boter – 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).

Carine's baktips

• Gebruik zeer rijpe bananen 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.
• Meng het beslag niet te veel 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.

Meer recepten voor bananenbrood

Amandel-bananenbrood

Bananenbrood met 3 ingrediënten

Spelt bananenbrood

Veganistisch bananenbrood met chocoladestukjes