Dette Bananbrød med mandelsmør is a healthy, dairy-free, egg-free, and refined sugar-free banana bread made with almond butter. It has the most delicious, soft, and fluffy crumb with a delicious banana almond flavor and 4 gram protein per slice.
We love banana bread recipes even more with a healthy twist! Just try my Bananbrød med 3 ingredienser, Spelt bananbrødeller Havregryns-bananbrød. The almond butter addition to your banana bread brings:
- Sunt fett
- Protein
- Fiber
- Earthy nutty flavor
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Bananbrød med mandelsmør
Ingredienser
- 1 ½ cup Most banan - equivalent to 4 large ripe bananas, black spots on the skin
- 2 ss Mandel-melk - or Melted Coconut Oil
- ½ cup Mandelsmør
- ¼ cup Kokosnøtt sukker - eller hvilket som helst granulert sukker du liker
- 1 teskje Vaniljeekstrakt
- ½ teskje Salt
- 1 ½ cup All-purpose mel - (merknad 1)
- 2 ts Baking Powder
- ½ teskje Natron
- 2 ts Kanel
Valgfritt
- ½ cup Hakkede valnøtter - or chopped Pecan or chocolate chips
Instruksjoner
- Forvarm ovnen til 180 °C. Kle en brødform på 23 x 13 cm med bakepapir. Smør papiret og formen lett med oljespray eller kokosolje. Sett til side.
- I en stor mikseskål moser du de modne bananene med en potetmoser, en gaffel eller padletilbehøret på kjøkkenmaskinen. Mos til nesten ingen klumper er synlige. Det må være veldig rennende for en ultra-myk konsistens. Mål opp 1 kopp + 1/2 kopp moste bananer – hvis du har ekstra, frys ned til senere.
- Stir the almond butter, almond milk (or coconut oil if not oil-free), vanilla extract, and coconut sugar with the mashed bananas until well combined.
- In another bowl, stir flour, baking powder, baking soda, salt, and cinnamon.
- Vend de tørre ingrediensene inn i de våte ingrediensene og rør med en tresleiv eller silikonspatel til røren er jevn.
- Vend inn hakkede nøtter eller sjokoladebiter om ønskelig.
- Ha røren i den forberedte brødformen og stek på midterste rille i ovnen til en pinne stukket i midten av brødet kommer ut ren – omtrent 40–55 minutter. Du kan legge et stykke folie oppå formen etter 30 minutter for å hindre at bananbrødet brunes for fort.
- Avkjøl på rist i 2 timer før oppskjæring.
Oppbevaring
- Oppbevares i romtemperatur i opptil 3 dager eller opptil 5 dager i kjøleskapet i en lukket beholder. Den kan fryses og tines dagen før i romtemperatur.
Merknader
Utstyr
Ernæring
Ingredienser og erstatninger
All you need to make banana bread with almond butter are simple pantry ingredients. You don’t need eggs or dairy. It’s a naturally vegan banana bread recipe full of banana and almond flavor.
- Modne bananer – the riper, the sweeter the bread will be. You can use yellow bananas too, but increase the amount of sweetener by 1/4 cup, or the bread won’t be sweet enough.
- Glatt mandelsmør – make sure you stir well the nut butter in the jar to combine the oil that stays on top with the nut butter. Then, measure the amount called for by the recipe.
- Krystallsøtningsmiddel av valg – we used coconut sugar, but any sugar works as soon as it’s not a liquid sweetener. I noticed that liquid sweeteners in egg-free baking make the crumbs dense and gummy, so I don’t recommend that.
- Mandel-melk or Olivenolje or melted coconut oil, if not oil-free.
- Vaniljeekstrakt – for smakens skyld.
- All-Purpose Flour, white spelt flour, or white wholewheat flour. The recipe won’t work with almond flour or coconut flour. For a gluten-free version, use my glutenfri konverteringsguide.
- Baking Powder og Natron – for a perfect fluffy texture.
- Malt kanel – for flere smaker.
Banana bread is even better if filled with nuts, chocolate, or dried fruits. Feel free to cold in 1/2 cup of some of the below ingredients in the batter before baking the bread
- Sjokoladebiter
- Valnøtter
- pekannøtter
- Mandler
- Tørkede rosiner
How To Make Almond Butter Banana Bread
- First, peel and mash the bananas until smooth and almost no lumps shows.
- Measure the amount required by the recipe using measuring cups and place in a large mixing bowl. It matters to measure the amount of mashed banana in this egg-free banana bread recipe.
- In fact, bananas act as a binder since there are no eggs in the recipe. So make sure you add a good amount to avoid dry banana bread.
- In the bowl with mashed bananas, stir in melted coconut oil, almond butter, vanilla extract, and coconut sugar. Set aside.
- In another bowl, whisk all the remaining dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Stir in the dry ingredients onto the wet ingredients until all the ingredients are well combined, and a thick banana bread batter forms. Don’t over-stir the batter or the bread come up dense.
- Finally, if you feel like it, stir in chocolate chips or walnuts.
- Forvarm ovnen til 180 °C. Kle en brødform på 23 x 13 cm med bakepapir.
- Spray some olive oil on the paper to prevent the banana bread batter from sticking to the paper.
- Pour the banana bread batter into the pan and bake in the center rack of the oven for 40 to 50 minutes at 350°F (180°C) until the top is golden and a pick inserted in the center of the bread comes out clean. You can tent the top of the pan with a piece of foil to prevent the top of the bread from browning too fast.
- Let the bread cool down for 5 minutes in the pan, then pull the hanging pieces of parchment paper to release the almond butter bread from the pan.
- Transfer to a cooling rack and wait a few hours before slicing.
- When the bread reaches room temperature, slice and enjoy.
Servering
This banana bread is delicious on its own or even better with some spread like:
- Babysyltetøy
- Hjemmelaget daddelkaramell
- Peanøttsmør eller mandelsmør
- Sjokoladepålegg
Lagringsinstruksjoner
This banana bread can be stored for up to 4 days in an airtight cake box at room temperature or in the fridge. You can freeze the entire bread, or just slices, and thaw the day before serving at room temperature.
Ofte Stilte Spørsmål
Unfortunately, this recipe is vegan, and low-carb flour and egg-free baking don’t work well together. The bread won’t hold its shape with these kinds of flour.
Yes! Any nut butter or seed butter is a good swap for almond butter. This includes cashew butter, sunflower seed butter, or peanut butter.
Usually, an all-purpose gluten-free flour blend does well to swap wheat flour.
Of course, results in texture will vary – don’t expect the same crumb. Banana bread with gluten-free flour often comes out a little chewy and denser.
Flere sunne bananbrødoppskrifter
I love baking with ripe bananas, and below are my top healthy banana bread recipes for you to try.
This is delish, thanks so much for the recipe. I used 1/8 of a cup of monkfruit sweetener and it was perfect.
Takk skal du ha!
Absolutely delicious. My neighbor has a banana tree and gave us a bunch of bananas. Bread was perfect.