ito Tinapay na may Pinya at Saging is a simple egg-free, dairy-free, and refined-sugar-free banana bread recipe full of tropical flavors from the crushed pineapple.
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Tinapay na may Pinya at Saging
ito Tinapay na may Pinya at Saging is a simple egg-free, dairy-free, and refined-sugar-free banana bread recipe full of tropical flavors from the crushed pineapple.
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Servings: 12 hiwa
Mga Calorie: 183.4 kcal
Ingredients
- ¾ tasa Minasang Saging - mga 2 malalaking dilaw/hinog na saging, binalatan, dinurog (tala 1)
- 1 maaari Dinurog na Pinya - 8 ounces – in juice, no added sugar, undrained! (note 2)
- ⅓ tasa Hindi Pinong Cane Sugar - (tala 3)
- ⅓ tasa Natunaw na Langis ng Niyog - (tala 4)
- 1 kutsarita Vanilla Extract
- 2 tasa Harinang Kusang Tumataas - (tala 5)
- ½ tasa Ginadgad na Niyog (Walang Tamis) - optional, (note 6)
- 1 kutsarita kanela
Para sa dekorasyon - opsyonal
- 6-8 Glace Cherry
- 6 Pineapple Chunks - canned, or fresh
tagubilin
- Painitin ang oven sa 350°F (180°C). Lagyan ng parchment paper ang isang 9-pulgada x 5-pulgadang loaf pan. Lagyan ng kaunting mantika ang papel. Itabi.
- Balatan at durugin ang mga saging gamit ang tinidor. Sukatin ang eksaktong dami na kailangan. Kung mayroon kang mga natira, i-freeze ang mga ito sa mga Ziploc bag at gamitin sa isang smoothie mamaya.
- In a large mixing bowl, whisk mashed bananas, canned crushed pineapple in its juice (don't drain the can), sugar, oil, and vanilla extract. Whisk until well combined.
- Stir in the self-raising flour, shredded coconut, and cinnamon. Stir with a rubber spatula until a thick batter forms.
- Transfer the banana bread batter into the loaf pan, and if you like, press a few glace cherries and pineapple chunks on top to decorate.
- Bake the bread on the center rack for 50-55 minutes at 350°F (180°C) until a toothpick inserted in the middle of the bread comes out clean or with only a few crumbs on it. Foil the loaf pan after 30 minutes to prevent the top from browning too fast.
- Itaas ang nakasabit na bahagi ng parchment paper upang mailabas ang tinapay sa isang cooling rack.
- Hayaang lumamig ang tinapay nang mga 1-2 oras bago hiwain.
Mga Tala
Tandaan 1: I recommend ripe bananas with a dark skin for the best flavors, sweetness, and moisture in the bread.
Tandaan 2: I haven’t tried fresh crushed pineapple, but I am confident it will work if you weigh the same amount (8 ounces/225g).
Tandaan 3: You can skip the sugar if you want a less sweet banana bread. Or swap for coconut sugar, sugar, or brown sugar.
Tandaan 4: Any low-flavor oil, like light olive oil or canola oil, works.
Tandaan 5: 2 cups of self-rising flour are equivalent to 2 cups of all-purpose flour with 4 teaspoons of baking powder. For a gluten-free option, use my converter na walang gluten, but don’t forget the baking powder. You can’t use oat flour or almond flour without changing a lot of other ingredients to get the same texture, so I don’t recommend them.
Tandaan 6: You can skip it, or swap for crushed pecans, walnuts, or glacé cherries.
Imbakan: Store the banana bread in the fridge, in an airtight container, for up to 4 days.
kagamitan
Pagkain
Paglilingkod: 1pagpira-pirasuhin | Mga Calorie: 183.4kcal | Carbohydrates: 27.5g | Protina: 2.8g | Taba: 7.7g | Saturated fat: 6.2g | Polyunsaturated Fat: 0.3g | Monounsaturated na taba: 0.5g | Sosa: 10.4mg | Potassium: 87.6mg | Hibla: 1.1g | Asukal: 10g | Vitamin A: 10.2IU | Bitamina C: 1.3mg | Calcium: 6.3mg | Iron: 0.3mg | magnesiyo: 11.1mg | Posporus: 27.5mg | Zinc: 0.3mg
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.
- Minasang Saging – This provides the natural sweetness, moisture, and flavor for the banana bread. Using ripe bananas with dark skins will give you the best flavor, sweetness, and moisture.
- Dinurog na Pinya – This brings tropical flavors and extra moisture to the bread. It’s important to use canned crushed pineapple in its own juice, without draining, for the best results. Prefer one without added sugar.
- Hindi Pinong Cane Sugar – This adds sweetness to the bread. You can skip it entirely if you prefer a less sweet bread, or swap it for other granulated sweeteners like white sugar, brown sugar, or coconut sugar.
- Natunaw na Langis ng Niyog – This contributes to the bread’s tenderness and moist texture. Any low-flavor oil, such as light olive oil or canola oil, also works well here.
- Vanilla Extract – This enhances the overall flavor profile of the banana bread with its warm, aromatic notes.
- Harinang Kusang Tumataas – This forms the structure of the bread and already contains leavening agents for a good rise. You can make your own by combining 2 teaspoons of baking powder with 1 cup of flour. The recipe doesn’t work with almond flour or oat flour. For a gluten-free option, use my converter na walang gluten, pero huwag kalimutan ang baking powder.
- Ginutay-gutay na buko – This is an optional addition that adds a subtle tropical flavor and textural interest. You can omit it or swap it for other nuts or cherries.
- kanela – For more flavors that complement the fruits.
- Glace Cherry – These are optional additions for a pop of color and extra sweetness on top of the bread.
- Pineapple Chunks – These optional pieces of pineapple, whether canned or fresh, add a decorative touch and more tropical flavor to the top of the loaf.
How to Make Pineapple Banana Bread
This recipe is super simple to whip up in just a few minutes of prep. Here’s how in pictures.
Mash the banana in a bowl and measure the exact amount needed.
Add the crushed pineapple with its juice and pour all the liquid ingredients.
Incorporate the flour and other dry ingredients.
Stir the batter until just combined and transfer it to a loaf pan.
Decorate the bread with pineapple chunks and glacé cherries.
Ihurno ang tinapay sa gitnang rack sa loob ng 50-55 minuto sa 350°F (180°C).
Mga Tip sa Pagbe-bake ni Carine
Hayaan ninyong ibahagi ko ang ilan pang mga tip para sa isang perpektong banana bread.
- Undrained Pineapple – Make sure you use crushed pineapple in its own juice and do not drain it. The juice is important for the bread’s moisture and consistency.
- Pagkontrol ng Tamis – If you’re using very ripe bananas with black skins, you might find you can skip the added unrefined cane sugar entirely for a naturally sweet fruit bread.
- Alternate Add-ins – If you want to change up the texture or flavor, you can swap the unsweetened shredded coconut for chopped pecans, walnuts, or even additional glace cherries.
- Pigilan ang Labis na Pagkakulay-kayumanggi – Keep an eye on your bread during the last part of baking. If the top starts to brown too quickly, loosely tent the loaf pan with aluminum foil after about 30 minutes to protect it.
- Cool na Ganap – Allow the bread to cool for a good 1 to 2 hours on a cooling rack before slicing. This helps the bread set properly and prevents it from crumbling when cut.
- Parchment Lift – Leave enough parchment paper hanging over the sides of the loaf pan. This creates convenient “handles” that make it much easier to lift the baked bread out of the pan.
Hi, if I make this loaf using Edmonds gluten free self raising flour, do I still add baking soda and extra baking power to the flour. I will add almond flour and lemon juice., but wasn’t sure about the other two ingredients
You will have to use my gluten-free converter dito. It gives you the full recipe for the gluten-free blend you have to prepare to replace the flour.
Thank you, I had thought there would have been enough baking powder and soda already in the gluten free self raising flour that I purchased and was confused at having to add even more.
You need more if you want a nice fluffy bread, simply because these recipes are egg-free, a 1:1 swap is not enough.
Can I use apple sauce instead of bananas
I don’t think it will firm up as well. Applesauce has more moisture which combines with pineapple will result in a gummy dense bread.
Mahal na Carine,
Thank you very much for sharing all Healthy Recipes. I like healthy baking. Best regards from Sandra
It’s a pleasure to share with you Sandra.
Hindi na ako makapaghintay na magawa ito
I look forward to hear your feedbacks on this one!
Very tasty! It is my Thanksgiving dessert! I topped it with some vanilla frosting and dry cherries! Yum, yum. It really goes so well with a cup of coffee! Thank you Carine! Grateful for all your recipes!
I have seen your picture on Facebook and I am so impressed! Thank you for bringing my recipes to your Thanksgiving table.
Looking forward to making this i’m allergic to eggs!
Inaasahan ko ang iyong mga komento tungkol sa resipe na ito!