Tinapay na Pistachio na may Saging (Walang Itlog, Walang Gatas)

ito Tinapay na Saging na may Pistachio 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 sa ilalim ng 15 minuto of prep. You will love that this banana bread is vegan and uses many of your ripe bananas.

Talaan ng mga Nilalaman

+ Tingnan ang Higit Pa- Tingnan nang Mas kaunti

I love making all kinds of banana bread versions with different ingredients to turn the classic recipe on its head, like my Tinapay na Saging na Almond, Tinapay na Saging na may Tsokolate na Peanut Butter, O Tinapay na Saging na Harina ng Chickpea. 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.

Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!

Tinapay na Saging na may Pistachio

ito Tinapay na Saging na may Pistachio 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 sa ilalim ng 15 minuto of prep. You will love that this banana bread is vegan and uses many of your ripe bananas.

4.86 mula 7 boto

Print Pagsusuri I-save ang Naka-save!

Ibahagi sa Facebook aspile I-save sa Email

Prep Time: 15 minuto min

Magluto Oras: 50 minuto min

Kabuuang Oras: 1 oras hr 5 minuto min

Kurso: Almusal, Meryenda

Cuisine: Amerikano

Servings: 12 hiwa

Mga Calorie: 253.3 kcal

May-akda: Carine Claudepierre

Paraan ng PaglulutoPigilan ang pagdilim ng iyong screen

1x2x3x

Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 1 ½ tasa Mashed Saging - katumbas ng 3 malalaking saging
• ▢ ½ tasa Ground Pistachios - (note 1: how to make ground pistachios)
• ▢ ¼ tasa Maple syrup - o agave syrup
• ▢ 2 kutsarita Paghurno Powder
• ▢ ½ kutsarita Baking soda
• ▢ 1 ½ tasa Flour ng Lahat-Lyong - Tandaan 2
• ▢ ⅓ tasa Natunaw na Langis ng Niyog - o magaan na langis ng oliba, langis ng canola
• ▢ 1 kutsarita Katas ng almond
• ▢ ½ kutsarita Vanilla Extract
• ▢ ½ kutsarita Asin

Pistachio Cream Swirl

• ▢ ¾ tasa Ground Pistachio
• ▢ ¼ tasa Raw Cane Sugar - o asukal
• ▢ ⅓ tasa Mantikilya na Walang Gatas (Walang Asin) - or melted margarine
• ▢ 1 kutsarita Katas ng almond

Para palamutihan

• ▢ 1 kutsara Mga almasiga - durog

tagubilin

• Painitin ang oven sa 350 °F (180 °C). Lagyan ng parchment paper ang isang 9-pulgada x 5-pulgadang loaf pan. Pahiran ng kaunting mantika ang papel gamit ang cooking spray.
• Before you start, check the note 1 below to learn how to make your own ground pistachio.
• 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.
• Haluin ang mantika, maple syrup, vanilla extract, at almond extract hanggang sa maghalo nang mabuti.
• 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.
• Ilipat ang batter sa inihandang loaf pan.
• 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.

Mga Tala

Tandaan 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.

Tandaan 2Para sa bersyong walang gluten, gamitin ang aking gabay sa pagpapalit na walang gluten.

ImbakanMaaari mong iimbak ang tinapay sa isang lalagyang hindi papasukan ng hangin sa loob ng refrigerator nang hanggang 4 na araw.

Mode ng Oven: Gumagamit 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.

Ibahagi sa Facebook Recipe ng Pine

Pagkain

Paglilingkod: 1pagpira-pirasuhin | Mga Calorie: 253.3kcal | Carbohydrates: 32.4g | Protina: 4.6g | Taba: 12.9g | Saturated fat: 5.6g | Polyunsaturated Fat: 0.7g | Monounsaturated na taba: 1.6g | Trans Fat: 0.01g | Sosa: 250.4mg | Potassium: 162.3mg | Hibla: 2.7g | Asukal: 14.4g | Vitamin A: 18.5IU | Bitamina B12: 0.01Pg | Bitamina C: 2.5mg | Calcium: 92.1mg | Iron: 1.4mg | magnesiyo: 23.1mg | Posporus: 68.7mg | Zinc: 0.3mg

Ingredients at Substitutions

• Mashed Saging – Choose very ripe bananas for maximum sweetness. If you use relatively green bananas, the bread will be far less sweet.
• Ground Pistachios – Use roasted or raw, unsalted pistachios. Almonds or walnuts can be substituted for a different flavor profile.
• Maple syrup – I like to use pure maple syrup. Agave syrup, coconut nectar, or date syrup are good alternatives.
• Flour ng Lahat-Lyong – Use organic all-purpose flour. Whole wheat pastry flour or spelt flour should work. For a gluten-free version, use my gabay sa pagpapalit na walang gluten.
• Langis ng niyog – Choose unrefined coconut oil for a subtle coconut flavor. Light olive oil or canola oil can be used as alternatives.
• Katas ng almond – Use pure almond extract. Vanilla extract can be used if almond extract is unavailable.
• Raw Cane Sugar – Choose organic raw cane sugar. Coconut sugar or regular granulated sugar can be substituted.
• Mantikilya na Vegan – 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.

Ilipat ang batter sa isang loaf pan na may linya na parchment paper.

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).

Mga Tip sa Pagbe-bake ni Carine

• Use very ripe bananas 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.
• Huwag masyadong haluin ang batter 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.
• Para sa dagdag na tekstura, 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.

Higit pang mga Recipe ng Banana Bread

Tinapay na Saging na Almond

Tinapay na Saging na may 3 Sangkap

Tinapay na Saging na Spelt

Tinapay na Saging na may Tsokolate na Chip na Vegan