Pistagebananbröd (äggfritt, mjölkfritt)

Detta Pistage-bananbröd 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 enligt 15 minuter of prep. You will love that this banana bread is vegan and uses many of your ripe bananas.

Innehållsförteckning

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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-bananbröd, Bananbröd med choklad och jordnötssmör, eller Bananbröd med kikärtsmjöl. 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.

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Pistage-bananbröd

Detta Pistage-bananbröd 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 enligt 15 minuter 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 minuter mins

Tillagningstid: 50 minuter mins

Total tid: 1 timme hr 5 minuter mins

Kurs: Frukost, Mellanmål

Cuisine: amerikan

Serveringar: 12 skivor

Kalorier: 253.3 kcal

Författare: Carine Claudepierre

TillagningslägeFörhindra att skärmen blir mörk

1x2x3x

Innehållsförteckning

US Customary - metrisk

• ▢ 1 ½ kopp Mosade bananer - motsvarande 3 stora bananer
• ▢ ½ kopp Markpistaschmandlar - (note 1: how to make ground pistachios)
• ▢ ¼ kopp Lönnsirap - eller agavesirap
• ▢ 2 teskedar Bakpulver
• ▢ ½ tesked Bakpulver
• ▢ 1 ½ kopp Heltäckande mjöl - 2 anteckningar
• ▢ ⅓ kopp Smält kokosolja - eller lätt olivolja, rapsolja
• ▢ 1 tesked Mandelextrakt
• ▢ ½ tesked Vanilj extrakt
• ▢ ½ tesked Salt

Pistachio Cream Swirl

• ▢ ¾ kopp Ground Pistachio
• ▢ ¼ kopp Rå rörsocker - eller socker
• ▢ ⅓ kopp Mjölkfritt smör (osaltat) - or melted margarine
• ▢ 1 tesked Mandelextrakt

Att dekorera

• ▢ 1 matsked Pistaschnötter - krossad

Instruktioner

• Värm ugnen till 180 °C. Klä en brödform (23 x 13 cm) med bakplåtspapper. Smörj pappret lätt med matlagningsspray.
• Before you start, check the note 1 below to learn how to make your own ground pistachio.
• Mosa bananerna, packa dem i ett måttglas för att mäta exakt 1 kopp + 1/2 kopp och lägg dem i en bunke.
• Rör i olja, lönnsirap, vaniljextrakt och mandelextrakt tills det är väl blandat.
• 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.
• Flytta över smeten till den förberedda brödformen.
• 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.

Anmärkningar

Anmärkningar 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.

Anmärkningar 2För en glutenfri version, använd min guide till glutenfri konvertering.

lagringDu kan förvara brödet i en lufttät behållare i kylskåpet i upp till 4 dagar.

Ugnsläge: Jag använder varmluftsläge. Om du måste använda konventionellt läge rekommenderar jag att du ökar temperaturen med 15 °C. Gräddningstiden bör vara densamma, men det kan ta några minuter längre.

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Kostrådgivning

Tjänande: 1skiva | Kalorier: 253.3kcal | kolhydrater: 32.4g | Protein: 4.6g | Fett: 12.9g | Mättat fett: 5.6g | Fleromättat fett: 0.7g | Enkelomättat fett: 1.6g | Transfett: 0.01g | Natrium: 250.4mg | Kalium: 162.3mg | Fiber: 2.7g | Socker: 14.4g | Vitamin A: 18.5IU | Vitamin B12: 0.01pg | C-vitamin: 2.5mg | Kalcium: 92.1mg | Järn: 1.4mg | Magnesium: 23.1mg | fosfor: 68.7mg | Zink: 0.3mg

Ingredienser och ersättningar

• Mosade bananer – Choose very ripe bananas for maximum sweetness. If you use relatively green bananas, the bread will be far less sweet.
• Markpistaschmandlar – Use roasted or raw, unsalted pistachios. Almonds or walnuts can be substituted for a different flavor profile.
• Lönnsirap – I like to use pure maple syrup. Agave syrup, coconut nectar, or date syrup are good alternatives.
• Heltäckande mjöl – Use organic all-purpose flour. Whole wheat pastry flour or spelt flour should work. For a gluten-free version, use my guide till glutenfri konvertering.
• Kokosolja – Choose unrefined coconut oil for a subtle coconut flavor. Light olive oil or canola oil can be used as alternatives.
• Mandelextrakt – Use pure almond extract. Vanilla extract can be used if almond extract is unavailable.
• Rå rörsocker – Choose organic raw cane sugar. Coconut sugar or regular granulated sugar can be substituted.
• Veganskt smör – 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.

Häll över smeten i en brödform klädd med bakplåtspapper.

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 baktips

• Använd mycket mogna bananer 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.
• Blanda inte över smeten 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.
• För extra textur, 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.

Fler recept på bananbröd

Mandel-bananbröd

Bananbröd med 3 ingredienser

Dinkelbananbröd

Veganskt bananbröd med chokladbitar