ito Tinapay na Cherry Banana is a fruity version of the classic banana bread, but made with no refined sugar, no eggs, no dairy, and full of fresh, bursting cherries, fresh or frozen.
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Tinapay na Cherry Banana
ito Tinapay na Cherry Banana is a fruity version of the classic banana bread, but made with no refined sugar, no eggs, no dairy, and full of fresh, bursting cherries, fresh or frozen.
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Servings: 12 hiwa
Mga Calorie: 189.7 kcal
Ingredients
- 1 ½ tasa Mashed Saging - equivalent to 3 large ripe bananas (note 1)
- ⅓ tasa Maple syrup - (tala 3)
- ⅓ tasa Banayad na Lasa ng Langis ng Oliba - (tala 4)
- ½ kutsarita Katas ng almond - (tala 5)
- ½ kutsarita Vanilla Extract
- 1 ½ tasa Harinang Kusang Tumataas - (tala 2)
- 1 kutsarita kanela
- 1 tasa Seresa - pitted, haved, fresh or frozen (note 6)
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- ½ tasa Hiniwang Almonds
- 5-6 buo Seresa
tagubilin
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper with cooking spray.
- If using fresh cherries, remove their stems, press each cherry lightly with the bottom of a glass or anything flat. The cherries will crack, and you will be able to remove the pits easily, splitting the cherry in half at the same time. Repeat until you get a cup of packed pitted cherries. Set aside.
- Durugin ang mga saging, ilagay ang mga ito sa isang panukat na tasa upang masukat nang eksakto ang 1 tasa + 1/2 tasa, at ilagay ang mga ito sa isang mangkok.
- Stir in the maple syrup, oil, vanilla extract, and almond extract until well combined.
- Fold in self-rising flour, cinnamon, and use a rubber spatula to combine. It should form a thick, smooth banana bread batter.
- Fold in the pitted cheries and the little juice it has released when pitting.
- Stir to evenly incorporate in the batter.
- Ilipat ang batter sa inihandang loaf pan.
- If you like, press a few cherries on top – pitted or not – I didn't pit mine because it looks better, but then watch out for the pits when eating the bread. Sprinkle sliced almonds on top and lightly press to stick to the batter.
- Bake the bread in the oven at 350°F (180°C) on the center rack for 50-60 minutes. 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.
- Hayaang lumamig ang tinapay sa kawali nang 10 minuto, pagkatapos ay bitawan at palamigin nang lubusan sa isang wire rack nang mga 2 oras bago hiwain.
Mga Tala
Tandaan 1: Choose bananas with black spots on their skins to increase moisture and sweetness in the crumb. Always mash the bananas, then pack in measuring cups to use the exact amount needed.
Tandaan 2: You can swap it for 1 cup + 1/2 cup of all-purpose flour and stir in 3 teaspoons of baking powder. Use my gabay sa pagpapalit na walang gluten para gawin itong gluten-free.
Tandaan 3O agave syrup o nektar ng niyog.
Tandaan 4: You can use any oil with a low flavor, like canola oil or melted refined coconut oil.
Tandaan 5: Optional, but trust me, almonds and cherries taste amazing together!
Tandaan 6: Pit and half the cherries, don’t cut into smaller pieces for best taste. You can use frozen pitted cherries too, no need to thaw before.
Mode ng OvenGumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15 °C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.
Imbakan: Store the banana bread in the fridge in an airtight container for up to 4 days.
Pagkain
Paglilingkod: 1pagpira-pirasuhin | Mga Calorie: 189.7kcal | Carbohydrates: 26.7g | Protina: 3.1g | Taba: 8.3g | Saturated fat: 1g | Polyunsaturated Fat: 1.2g | Monounsaturated na taba: 5.6g | Trans Fat: 0.001g | Sosa: 1.6mg | Potassium: 192.3mg | Hibla: 1.9g | Asukal: 10.6g | Vitamin A: 26.5IU | Bitamina C: 3.3mg | Calcium: 27.1mg | Iron: 0.5mg | magnesiyo: 25.2mg | Posporus: 42.4mg | Zinc: 0.4mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.
- Mashed Saging – These are the primary natural sweetener and binder for your bread, providing essential moisture and a classic banana flavor. For the best results, use very ripe bananas with dark spots on their skins.
- Maple syrup – This natural liquid sweetener adds extra sweetness and contributes to the bread’s moist texture. You can also use agave syrup or coconut nectar as alternatives.
- Banayad na Langis ng Oliba – This fat helps keep the bread moist and tender. Any other neutral-flavored oil, such as canola oil or melted refined coconut oil, also works well.
- Katas ng almond – This optional but highly recommended extract significantly enhances the flavor of the cherries, creating a truly delicious pairing.
- Vanilla Extract – This adds a warm, comforting aroma and subtle sweetness that complements all the other flavors in the bread.
- Harinang Kusang Tumataas – This provides the necessary structure and lift for your banana bread, ensuring a light and fluffy texture. If you don’t have self-rising flour, you can create your own by combining all-purpose flour with baking powder. For a gluten-free option, use my converter na walang gluten, pero huwag kalimutan ang baking powder.
- kanela – This warm spice adds flavor that perfectly complements the banana and cherry.
- Seresa – These are the star fruit of your bread, adding a burst of sweet-tart flavor and juicy texture. You can use fresh or frozen pitted cherries, making sure to halve them.
- Hiniwang Almonds – These provide a lovely crunch and subtle nutty flavor as a topping for your banana bread.
- Whole Cherries – These are an optional decorative topping, adding visual appeal to the finished loaf.
How to Make Cherry Banana Bread
Napakadaling gawin ang recipe na ito, narito kung paano gawin sa ilang larawan.
Mash the banana and measure the exact amount needed.
Add the other liquid ingredients and spices.
Incorporate the flour without overmixing.
Ibuhos ang batter sa isang loaf pan na may linya na parchment paper.
Sprinkle fresh cherries and sliced almonds on the top.
Bake the bread in the oven at 350°F (180°C) on the center rack for 50-60 minutes.
Mga Tip sa Pagbe-bake ni Carine
Let me share a few more tips for a perfect cherry banana bread.
- Ripe Bananas for Sweetness – Always choose very ripe bananas with plenty of black spots on their skins. They are naturally sweeter and will make your bread more moist and flavorful.
- Precise Banana Measurement – After mashing your bananas, make sure to pack them tightly into a measuring cup to get the exact amount needed for the best consistency.
- Cherry Preparation – If using fresh cherries, pitting them is easier if you gently press each cherry with the bottom of a glass until it cracks, then simply pull out the pit and halve the cherry.
- Cherry Size Matters – Half your pitted cherries instead of chopping them into smaller pieces. Larger cherry pieces provide a more satisfying, moist bite of fruit throughout the bread.
- Huwag Maghalo nang Labis – When combining the dry and wet ingredients, stir with a rubber spatula just until a thick, smooth batter forms and no dry streaks remain. Overmixing can lead to a tougher texture.
- Embrace the Juice – Don’t drain the small amount of juice released by the pitted cherries. This natural fruit juice adds extra moisture and flavor to the batter.
- Foil para sa Browning – Keep an eye on your bread as it bakes. If the top starts to darken too quickly (around the 30-minute mark), loosely tent the pan with foil to prevent over-browning while the inside finishes cooking.
This bread came out beautifully! I used cashew pieces instead of almonds to match my husbands tastes.
That sounds so good with cashews! thanks for trying my recipes.
Thankyou very much on your gluten free conversion. I made this today and it is beautiful. So happy it worked out soo well.
Maraming salamat sa magandang feedback na ito.
Just made this today for breakfast snack tomorrow. It looks, smells and tastes great! Super easy to put together. I wasn’t able to find fresh sweet cherries so I had to use frozen. Super juicy and pitted! I’ll be making this again!! Thank you Corine!
Thank you so much! You don’t have to apologize, my name is French and very difficult to spell 🙂
Super lekker, dank om dit te delen. Het is nu al tweemaal dat ik het heb gemaakt. Heb het recpt aangepast geen kersen maar pruimen en ik gebruik speculaas kruiden. Top! ik eet het heel de dag door. Ook als ontbijt – want er zit amper suiker in – en extra fruit.
Loved it! So easy and so delicious, like all your recipes. Thank you for sharing!
Salamat!
Gumana ito nang eksakto gaya ng nakasulat, salamat!
Salamat sa pagbabahagi ng resipe na ito!
My pleasure! I hope you try this soon.