Pistasjbananbrød (eggfritt, melkefritt)

Dette Pistasj-bananbrød 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 henhold 15 minutter 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 Mandel-bananbrød, Sjokolade- og peanøttsmør-bananbrødeller Bananbrød med kikertermel. 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.

Selv om hele oppskriften er rett nedenfor, bør du ikke gå glipp av alle tipsene mine lenger ned, inkludert ingrediensbytter, matlagingstips og trinnvise bilder!

Pistasj-bananbrød

Dette Pistasj-bananbrød 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 henhold 15 minutter of prep. You will love that this banana bread is vegan and uses many of your ripe bananas.

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Prep Tid: 15 minutter min

Cook Tid: 50 minutter min

Total tid: 1 time hr 5 minutter min

Rett: Frokost, Snacks

Opprinnelse: amerikansk

porsjoner: 12 skiver

Kalorier: 253.3 kcal

Forfatter: Carine Claudepierre

KokemodusForhindre at skjermen din blir mørk

1x2x3x

Ingredienser

US Customary - Metric

• ▢ 1 ½ cup Mos bananer - tilsvarende 3 store bananer
• ▢ ½ cup Bakken pistasjenøtter - (note 1: how to make ground pistachios)
• ▢ ¼ cup Lønnesirup - eller agavesirup
• ▢ 2 ts Baking Powder
• ▢ ½ teskje Natron
• ▢ 1 ½ cup All-purpose mel - 2 notater
• ▢ ⅓ cup Smeltet kokosolje - eller lett olivenolje, rapsolje
• ▢ 1 teskje Mandelekstrakt
• ▢ ½ teskje Vaniljeekstrakt
• ▢ ½ teskje Salt

Pistachio Cream Swirl

• ▢ ¾ cup Ground Pistachio
• ▢ ¼ cup Rå rørsukker - eller sukker
• ▢ ⅓ cup Melkefritt smør (usaltet) - or melted margarine
• ▢ 1 teskje Mandelekstrakt

Å dekorere

• ▢ 1 spiseskje Pistasjenøtter - knust

Instruksjoner

• Forvarm ovnen til 180 °C. Kle en brødform på 23 x 13 cm med bakepapir. Smør papiret lett med matoljespray.
• Before you start, check the note 1 below to learn how to make your own ground pistachio.
• Mos bananene, pakk dem i et målebeger for å måle nøyaktig 1 kopp + 1/2 kopp, og ha dem i en mikseskål.
• Rør inn olje, lønnesirup, vaniljeekstrakt og mandelekstrakt til det er godt blandet.
• 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.
• Overfør røren til den forberedte brødformen.
• 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.

Merknader

Merknader 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.

Merknader 2For en glutenfri versjon, bruk min glutenfri konverteringsguide.

OppbevaringDu kan oppbevare brødet i en lufttett beholder i kjøleskapet i opptil 4 dager.

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.

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Ernæring

Visning: 1Slice | Kalorier: 253.3kcal | karbohydrater: 32.4g | Protein: 4.6g | Fett: 12.9g | Mettet fett: 5.6g | Flerumettet fett: 0.7g | Enumettet fett: 1.6g | Transfett: 0.01g | Natrium: 250.4mg | kalium: 162.3mg | Fiber: 2.7g | Sukker: 14.4g | A-vitamin: 18.5IU | Vitamin B12: 0.01pg | Vitamin C: 2.5mg | Kalsium: 92.1mg | Stryke: 1.4mg | Magnesium: 23.1mg | Fosfor: 68.7mg | Sink: 0.3mg

Ingredienser og erstatninger

• Mos bananer – Choose very ripe bananas for maximum sweetness. If you use relatively green bananas, the bread will be far less sweet.
• Bakken pistasjenøtter – Use roasted or raw, unsalted pistachios. Almonds or walnuts can be substituted for a different flavor profile.
• Lønnesirup – I like to use pure maple syrup. Agave syrup, coconut nectar, or date syrup are good alternatives.
• All-purpose mel – Use organic all-purpose flour. Whole wheat pastry flour or spelt flour should work. For a gluten-free version, use my glutenfri konverteringsguide.
• Kokosolje – Choose unrefined coconut oil for a subtle coconut flavor. Light olive oil or canola oil can be used as alternatives.
• Mandelekstrakt – Use pure almond extract. Vanilla extract can be used if almond extract is unavailable.
• Rå rørsukker – Choose organic raw cane sugar. Coconut sugar or regular granulated sugar can be substituted.
• Vegansk smør – 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).

Carines baketips

• 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.
• Ikke bland røren for mye 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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