ito Tinapay na Saging na may Mantikilya ng Almond 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 gramo ng protina per slice.
We love banana bread recipes even more with a healthy twist! Just try my Tinapay na Saging na may 3 Sangkap, Tinapay na Saging na Spelt, O Tinapay na Saging na may Oatmeal. The almond butter addition to your banana bread brings:
- Healthy taba
- Protina
- Hibla
- Earthy nutty flavor
Nagustuhan mo ba ang resipe na ito?
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Tinapay na Saging na may Mantikilya ng Almond
Ingredients
- 1 ½ tasa Minasang Saging - katumbas ng 4 na malalaking hinog na saging, may mga itim na batik sa balat
- 2 tablespoons Gatas ng almond - or Melted Coconut Oil
- ½ tasa Almond mantikilya
- ¼ tasa Asukal ng niyog - o anumang granulated sugar na gusto mo
- 1 kutsarita Vanilla Extract
- ½ kutsarita Asin
- 1 ½ tasa Flour ng Lahat-Lyong - (tala 1)
- 2 kutsarita Paghurno Powder
- ½ kutsarita Baking soda
- 2 kutsarita kanela
Opsyonal
- ½ tasa Tinadtad na mga Walnut - or chopped Pecan or chocolate chips
tagubilin
- Painitin ang oven sa 350°F (180°C). Lagyan ng parchment paper ang isang 9-pulgada x 5-pulgadang loaf pan. Pahiran nang bahagya ng mantika ang papel at ang pan gamit ang oil spray o coconut oil. Itabi.
- Sa isang malaking mangkok, durugin ang hinog na saging gamit ang potato masher o tinidor o ang paddle attachment ng iyong stand mixer. Durugin hanggang sa halos walang makitang bukol, dapat itong maging malabnaw para sa isang napaka-basang tekstura. Sukatin ang 1 tasa + 1/2 tasa ng dinurog na saging – kung sobra, i-freeze para sa ibang pagkakataon.
- 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.
- Sa isa pang mangkok, haluin ang harina, baking powder, baking soda, asin, at cinnamon.
- Ihalo ang mga tuyong sangkap sa mga basang sangkap at haluin gamit ang kutsarang kahoy o silicone spatula hanggang sa maging malapot ang batter.
- Fold in chopped nuts or chocolate chips if desired.
- Ilipat ang batter sa inihandang loaf pan at i-bake sa gitnang rack ng oven hanggang sa malinis na lumabas ang tusok na itinusok sa gitna ng tinapay – mga 40-55 minuto. Maaari kang maglagay ng isang piraso ng foil sa ibabaw ng pan pagkatapos ng 30 minuto upang maiwasan ang mabilis na pagka-brown ng banana bread.
- Palamigin sa isang wire rack nang 2 oras bago hiwain.
Imbakan
- Itabi sa temperatura ng kuwarto nang hanggang 3 araw o hanggang 5 araw sa refrigerator na nakalagay sa isang selyadong lalagyan. Maaari itong i-freeze at lasawin isang araw bago ang petsang ito sa temperatura ng kuwarto.
Mga Tala
kagamitan
Pagkain
Ingredients at Substitutions
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.
- Hinog na Saging – 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.
- Smooth Almond Butter – 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.
- Pampatamis na Kristal na Pinili – 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.
- Almond Milk or Langis ng oliba or melted coconut oil, if not oil-free.
- Vanilla Extract – para sa lasa.
- 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 gabay sa pagpapalit na walang gluten.
- Paghurno Powder at Baking soda – for a perfect fluffy texture.
- Ground Cinnamon – para sa mas maraming lasa.
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
- Mga chips ng tsokolate
- Mga nogales
- mga pecan
- Mga almendras
- Pinatuyong pasas
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.
Serving
This banana bread is delicious on its own or even better with some spread like:
- Jam para sa sanggol
- Homemade date caramel
- Mantikilya ng mani o mantikilya ng almendras
- Tsokolate na palaman
Mga Tagubilin sa Pag-iimbak
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.
Mga Madalas Itanong
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.
Mas Masustansyang Mga Recipe ng Banana Bread
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.
Salamat!
Absolutely delicious. My neighbor has a banana tree and gave us a bunch of bananas. Bread was perfect.