Pâine cu banane și lămâie (ușoară, 1 bol)

Aceasta Pâine cu banane și lămâie is a moist, banana bread loaf packed with tangy lemon flavors and crispy sliced almonds on top.

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If you love banana bread like my Pâine cu banane sănătoasă and lemon pound cake like my Tort de lămâie, but don’t want to bake two recipes, this is what you need. It has a moist banana, lemony crumb with a delicious lemon glaze and almond flavors, all in a banana bread loaf.

Deși întreaga rețetă este chiar mai jos, nu ratați toate sfaturile mele mai jos, inclusiv înlocuirea ingredientelor, sfaturile mele de gătit și fotografii pas cu pas!

Pâine cu banane și lămâie

Aceasta Pâine cu banane și lămâie is a moist, banana bread packed with tangy lemon flavors and crispy sliced almonds on top.

5 de la 8 voturi

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Timp de pregatire: 15 minute min

Timp de gătit: 50 minute min

Timpul total: 1 oră hr 5 minute min

Curs: Mic dejun, Gustare

Bucătăria: american

porţii: 12 felii

calorii: 253.3 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

1x2x3x

Ingrediente

SUA obișnuită - metric

• ▢ 1 ½ cupe Piure de banane - echivalentul a 3 banane mari
• ▢ 1 ½ cupe Faina de toate scopurile - (nota 1)
• ▢ ½ ceaşcă Faina de migdale - (nota 2)
• ▢ ¼ ceaşcă Suc de lămâie - (note 3) about 2 medium lemons
• ▢ 2 lingurițe Zest Lemon - from one of the lemons used before
• ▢ ⅓ ceaşcă Zahăr brun moale - (nota 4)
• ▢ 2 lingurițe Praf de copt
• ▢ ½ linguriță Praf de copt
• ▢ ⅓ ceaşcă Ulei de măsline cu aromă blândă - (nota 5)
• ▢ 1 linguriță Extract de migdale - (nota 6)
• ▢ ½ linguriță Sare

Topping

• ▢ ⅓ ceaşcă Migdale feliate

Vitrare opțională

• ▢ ½ ceaşcă Zahăr pudră
• ▢ 1 lingură Suc de lămâie
• ▢ ½ linguriță Extract de vanilie

Instrucțiuni

• Preîncălziți cuptorul la 180 °C. Tapetați o tavă de chec de 23 x 13 cm cu hârtie de copt. Ungeți ușor hârtia cu spray de gătit.
• Zdrobiți bananele, puneți-le într-o cană gradată cât să măsoare exact 1 cană + 1/2 cană și puneți-le într-un bol.
• Stir in the light olive oil, lemon juice, lemon zest, soft brown sugar, and almond extract, until well combined.
• Fold in the flour, almond flour, salt, baking powder, and baking soda, and use a rubber spatula to combine. It should form a thick, smooth batter.
• Transferați aluatul în tava de chec pregătită.
• Sprinkle sliced almonds on top of the bread.
• Bake the bread on the center rack for 45-55 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 and cool completely on a wire rack for about 2 hours before glazing.
• To make the glazing, stir the powdered sugar, lemon juice, and vanilla extract in a mixing bowl until thick. If too thin, stir in more powdered sugar, if too thick, thin it out with a bit more lemon juice.
• Drizzle on top of the bread, pop bread in the fridge for a few hours to set the icing.

notițe

Notă 1Pentru o versiune fără gluten, folosiți-mi ghid de conversie fără gluten. The recipe will not work entirely with almond flour.

Notă 2: Almond flour tastes amazing with the lemon juice but if you have a nut allergy, you can swap it for 1/4 cup of all-purpose flour, or 1/2 cup of sesame flour.

Notă 3: I use 2 fresh lemons, I remove the seeds but keep the pulp that comes out as you squeeze your lemons. You can also use store-bought lemon juice, but it won’t taste as good.

Notă 4: Swap the brown sugar for a refined sugar-free option like coconut sugar or unrefined cane sugar if desired. Do not swap for a liquid sweetener like maple syrup, the bread will turn gummy.

Notă 5: Any low-flavor oil works or, you can use melted plant-based butter if preferred.

Notă 6: I highly recommend almond extract, it marries so well with the lemon and banana. Another option is to swap it for vanilla extract.

Notă 7: Sliced almonds taste amazing on top of this bread, but if you have a nut allergy, you can skip it.

Stocare: Store the bread in an airtight container in the fridge up to 3 days.

Mod cuptor: Eu folosesc modul cu ventilator (convecție). Dacă trebuie să folosiți modul convențional, vă recomand să creșteți temperatura cu 15°C. Timpul de coacere ar trebui să fie același, dar ar putea dura câteva minute în plus.

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Nutriţie

servire: 1felie | calorii: 253.3kcal | Carbohidrați: 32.4g | Proteină: 4.6g | Gras: 12.9g | Grăsime saturată: 5.6g | Grăsimi polinesaturate: 0.7g | Grasime monosaturata: 1.6g | Grasimi nesaturate: 0.01g | Sodiu: 250.4mg | Potasiu: 162.3mg | Fibră: 2.7g | Zahăr: 14.4g | Vitamina A: 18.5IU | Vitamina B12: 0.01pg | Vitamina C: 2.5mg | Calciu: 92.1mg | fier: 1.4mg | Magneziu: 23.1mg | Fosfor: 68.7mg | Zinc: 0.3mg

Ingrediente și înlocuiri

You only need a handful of ingredients to make this recipe. Here’s how to pick them.

• Piure de banane – They provide natural sweetness, moisture, and a tender crumb to the bread. If you’re in a pinch, you could try applesauce or pear puree, though these will change the flavor and texture (and I haven’t tried!).
• Faina de toate scopurile – This is the base for the bread structure. For a gluten-free version, use my ghid de conversie fără gluten.
• Faina de migdale – It adds a rich, nutty depth that complements the lemon’s brightness. For those avoiding nuts, you can replace it with extra all-purpose flour or sesame flour; just note that the unique almond nuance will be lost.
• Suc de lămâie – It balances the sweetness from the bananas. I prefer freshly-squeezed juice but if you don’t have fresh lemon, bottled juice will work just fine.
• Zest Lemon – This enhances the lemon aroma without adding extra acidity.
• Zahăr brun moale – It adds some molasses flavors and helps retain moisture. You can use coconut sugar or unrefined cane sugar as a refined sugar-free alternative, but avoid liquid sweeteners like maple syrup which can turn the bread gummy.
• Praf de copt – For a light, airy texture.
• Praf de copt – Works with the acidic lemon juice to help the bread rise.
• Ulei de măsline ușor – For some healthy fat and moisture without overpowering other flavors. Other low-flavor oils or melted plant-based butter can work too; just avoid oils with a strong taste.
• Extract de migdale – This secret ingredient is awesome. It makes the almond, lemon, and banana flavors blend.

While this bread is great just like this, you can make it amazing by adding my topping with the ingredients below.

• Migdale feliate – They add some crunch and extra nutty flavor on top. If you have a nut allergy, simply omit this step, though the texture will be different.
• Zahăr pudră – This creates a smooth, sweet glazing that complements the tangy lemon. You can use another refined powdered sugar if desired or even powdered sugar-free sweetener.
• Suc de lămâie – To add extra lemon flavors to the glaze.
• Extract de vanilie – A touch of vanilla makes the glazing perfect!

How to Make Lemon Banana Bread

Această rețetă este super ușor de preparat, iată cum se face în imagini.

Mash the bananas in a large mixing bowl and measure the amount needed.

Pour the other liquid ingredients and stir the mixture before adding the flours.

Stir the batter with a spatula until just combined.

Pour the batter in a pan lined with parchment paper.

Add sliced almonds and bake the bread on the center rack for 45-55 minutes at 350 °F (180 °C).

Let the bread cool down for about 2 hours while making the glazing.

Sfaturile de copt ale lui Carine

Let me share a few more tips that will help you make the best possible bread!

• Utilizați banane supracoapte: Use very ripe bananas. The more speckled, the better for maximum natural sweetness and a moist, tender crumb.
• Îndoiți ușor: When incorporating the dry ingredients, gently fold the batter to avoid overmixing, which can lead to a denser and packed texture.
• Măsurați cu precizie: If you struggle with the texture, try using a kitchen scale for your dry ingredients to reach the right consistency, especially when working with multiple flours.
• Watch Your Oven: Ovens can vary; if you notice the top browning too quickly, tent the loaf with foil midway through baking to prevent burning.
• Preîncălziți corect: Allow your oven to fully preheat to 350 °F (180 °C) before baking. This helps the batter rise evenly.
• Răcirea este cheia: Let the bread cool in the pan for 10 minutes, then on a wire rack for at least 2 hours before glazing. This step ensures the glaze sits beautifully on top rather than seeping into the bread.
• Consistență glazură: When making the glaze, adjust the powdered sugar and lemon juice gradually to achieve your preferred thickness—this will give you a smooth, glassy finish.

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