Ananas-bananbrød (eggfritt, melkefritt)

Dette Ananas-bananbrød is a simple egg-free, dairy-free, and refined-sugar-free banana bread recipe full of tropical flavors from the crushed pineapple.

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Ananas-bananbrød

Dette Ananas-bananbrød is a simple egg-free, dairy-free, and refined-sugar-free banana bread recipe full of tropical flavors from the crushed pineapple.

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Prep Tid: 10 minutter min

Cook Tid: 50 minutter min

Total tid: 1 time hr

Rett: Frokost, Snacks

Opprinnelse: amerikansk

porsjoner: 12 skiver

Kalorier: 183.4 kcal

Forfatter: Carine Claudepierre

KokemodusForhindre at skjermen din blir mørk

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Ingredienser

US Customary - Metric

• ▢ ¾ cup Most banan - ca. 2 store gule/modne bananer, skrelt og most (merknad 1)
• ▢ 1 kan Knust ananas - 8 ounces – in juice, no added sugar, undrained! (note 2)
• ▢ ⅓ cup Uraffinert rørsukker - (merknad 3)
• ▢ ⅓ cup Smeltet kokosolje - (merknad 4)
• ▢ 1 teskje Vaniljeekstrakt
• ▢ 2 kopper Selvhevende mel - (merknad 5)
• ▢ ½ cup Strimlet kokosnøtt (usøtet) - optional, (note 6)
• ▢ 1 teskje Kanel

Til pynting – valgfritt

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

Instruksjoner

• Forvarm ovnen til 180 °C. Kle en brødform på 23 x 13 cm med bakepapir. Smør papiret lett. Sett til side.
• Skrell og mos bananene med en gaffel. Mål opp nøyaktig mengde. Hvis du har rester, frys dem ned i Ziploc-poser og bruk dem i en smoothie senere.
• 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.
• Løft den hengende delen av bakepapiret for å løsne brødet over på en rist for avkjøling.
• La brødet avkjøles i omtrent 1–2 timer før du skjærer det i skiver.

Merknader

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

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

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

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

Merknader 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 glutenfri omformer, 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.

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

Oppbevaring: Store the banana bread in the fridge, in an airtight container, for up to 4 days.

Ovnsmodus: Jeg bruker varmluftsmodus. Hvis du må bruke vanlig modus, anbefaler jeg å øke temperaturen med 15 °C. Steketiden bør være den samme, men det kan ta noen minutter lenger.

Utstyr

9 x 5 cm brødform

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Ernæring

Visning: 1Slice | Kalorier: 183.4kcal | karbohydrater: 27.5g | Protein: 2.8g | Fett: 7.7g | Mettet fett: 6.2g | Flerumettet fett: 0.3g | Enumettet fett: 0.5g | Natrium: 10.4mg | kalium: 87.6mg | Fiber: 1.1g | Sukker: 10g | A-vitamin: 10.2IU | Vitamin C: 1.3mg | Kalsium: 6.3mg | Stryke: 0.3mg | Magnesium: 11.1mg | Fosfor: 27.5mg | Sink: 0.3mg

Ingredienser og erstatninger

Du trenger bare noen få enkle ingredienser for å lage denne oppskriften. Slik velger og bytter du dem.

• Most banan – 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.
• Knust ananas – 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.
• Uraffinert rørsukker – 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.
• Smeltet kokosolje – 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.
• Vaniljeekstrakt – This enhances the overall flavor profile of the banana bread with its warm, aromatic notes.
• Selvhevende mel – 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 glutenfri omformer, men ikke glem bakepulveret.
• Revet kokosnøtt – 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.
• Kanel – 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.

Stek brødet på midterste rille i 50–55 minutter ved 180 °C.

Carines baketips

La meg dele noen flere tips til et perfekt bananbrød.

• 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.
• Søthetskontroll – 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.
• Forhindre overbruning – 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.
• Helt kult – 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

Mango-bananbrød

Fersken-bananbrød

Jordbær-bananbrød

Sitron-bananbrød