Esta Pão de banana com manteiga de amêndoa 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 gramas de proteína per slice.
We love banana bread recipes even more with a healthy twist! Just try my Pão de banana com 3 ingredientes, Pão de banana com farinha de espelta, ou Pão de Aveia com Banana. The almond butter addition to your banana bread brings:
- As gorduras saudáveis
- Proteína
- Fibra
- Earthy nutty flavor
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Pão de banana com manteiga de amêndoa
Ingredientes
- 1 ½ xícara Banana amassada - equivalent to 4 large ripe bananas, black spots on the skin
- 2 colheres de sopa Leite de amêndoa - or Melted Coconut Oil
- ½ xícara Manteiga de amêndoa
- ¼ xícara Açúcar de coco - ou qualquer açúcar granulado de sua preferência.
- 1 colher de chá de extrato de baunilha
- ½ colher de chá sal
- 1 ½ xícara Farinha para todos os fins - (nota 1)
- 2 colheres de chá Fermento em pó
- ½ colher de chá Bicarbonato de sódio
- 2 colheres de chá Canela
Opcional
- ½ xícara Nozes picadas - or chopped Pecan or chocolate chips
Instruções
- Pré-aqueça o forno a 180°C (350°F). Forre uma forma de pão de 9 cm x 5 cm com papel manteiga. Unte levemente o papel e a forma com óleo em spray ou óleo de coco. Reserve.
- Em uma tigela grande, amasse as bananas maduras com um amassador de batatas, um garfo ou o batedor de pá da sua batedeira. Amasse até que quase não haja pedaços visíveis; a mistura deve ficar bem líquida para uma textura ultra-úmida. Meça 1 xícara + 1/2 xícara de bananas amassadas – se sobrar, congele para usar depois.
- 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.
- Incorpore os ingredientes secos aos ingredientes úmidos e mexa com uma colher de pau ou espátula de silicone até obter uma massa homogênea.
- Fold in chopped nuts or chocolate chips if desired.
- Transfira a massa para a forma de pão preparada e asse no forno preaquecido a 180°C até que um palito inserido no centro do pão saia limpo – cerca de 40 a 55 minutos. Você pode cobrir a forma com papel alumínio após 30 minutos para evitar que o pão de banana doure muito rápido.
- Deixe esfriar sobre uma grelha por 2 horas antes de fatiar.
Armazenamento
- Conservar em temperatura ambiente por até 3 dias ou em recipiente hermeticamente fechado na geladeira por até 5 dias. Pode ser congelado e descongelado em temperatura ambiente no dia anterior.
Notas
Equipamentos
Nutrição
Ingredientes e Substituições
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.
- Bananas maduras – 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.
- Manteiga de Amêndoa Suave – 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.
- Adoçante cristal de sua escolha – 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.
- Leite de amêndoa or Azeite de oliva or melted coconut oil, if not oil-free.
- de extrato de baunilha – para dar sabor.
- 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 guia de conversão para sem glúten.
- Fermento em pó e Bicarbonato de sódio – for a perfect fluffy texture.
- Canela em pó – para mais sabores.
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
- Lascas de chocolate
- Nozes
- nozes
- Amêndoas
- passas
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.
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper.
- 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.
De servir
This banana bread is delicious on its own or even better with some spread like:
- Geleia de bebê
- Caramelo de tâmaras caseiro
- Manteiga de amendoim ou manteiga de amêndoa
- Creme de chocolate
Instruções de armazenamento
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.
Perguntas frequentes
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.
Mais receitas saudáveis de pão de banana
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.
Obrigado!
Absolutely delicious. My neighbor has a banana tree and gave us a bunch of bananas. Bread was perfect.