Yogurt Banana Bread (5 Sangkap, Walang Itlog)

ito Tinapay na Saging na may Yogurt is a simple and easy sweet bread loaf made with just 5 ingredients, no eggs, no dairy, and no refined sugar.

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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 Yogurt

ito Tinapay na Saging na may Yogurt is a simple and easy sweet bread loaf made with just 5 ingredients, no eggs, no dairy, and no refined sugar.

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Prep Time: 10 minuto min

Magluto Oras: 45 minuto min

Kabuuang Oras: 55 minuto min

Kurso: almusal

Cuisine: Amerikano

Servings: 12 hiwa

Mga Calorie: 202.9 kcal

May-akda: Carine Claudepierre

Paraan ng PaglulutoPigilan ang pagdilim ng iyong screen

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Ingredients

Kustomer ng Estados Unidos - metric

• ▢ 1 tasa Hinog na Saging - 2 large black bananas (note 1)
• ▢ 1 tasa Yogurt na Walang Dairy - (tala 2)
• ▢ ⅓ tasa Banayad na Lasa ng Langis ng Oliba - (tala 3)
• ▢ 2 tasa Harinang Kusang Tumataas - (tala 4)
• ▢ ⅓ tasa Hindi Pinong Cane Sugar - (tala 5)

Optional for boost of sweetness and flavors

• ▢ 1 kutsarita vanilla
• ▢ ½ tasa Mga mani - I used pecans and walnuts, finely chopped

tagubilin

• Painitin ang oven sa 350°F (180°C). Lagyan ng parchment paper ang lahat ng gilid ng 9-pulgada x 6-pulgadang loaf pan. Lagyan ng mantika nang mabuti gamit ang cooking oil spray. Itabi.
• Mash the bananas with a fork and pack them in a measuring cup to measure the exact amount. If you mash too much, freeze it for later.
• In a mixing bowl, add mashed banana, yogurt, oil, sugar, and vanilla if used. Stir with a fork to combine.
• Fold in self-rising flour, and use a rubber spatula to stir until a banana bread batter forms.
• If you like, fold in chopped nuts and stir a few times to evenly combine.
• Ibuhos ang batter sa loaf pan.
• Bake the bread at 350°F (180°C) on the center rack for 50-65 minutes, foil the top of the pan after 40 minutes to prevent the top from browning too fast. Insert a toothpick in the center of the bread to check baking time. If it comes out clean, it's ready
• Let the bread cool down in the pan for 10 minutes at room temperature.
• Ilipat sa isang cooling rack sa temperatura ng kuwarto nang ilang oras o magdamag bago hiwain.

Mga Tala

Tandaan 1: You can use any ripeness level. Yellow bananas work, but black spotted bananas will deliver a stronger banana flavor and better sweetness. 

Tandaan 2: I am using coconut yogurt or soy yogurt, but any plain Greek Yogurt works too if you prefer to use dairy.

Tandaan 3: Any low-flavor oil works, like light avocado oil.

Tandaan 4: You can make your own self-rising flour by stirring 2 cups of all-purpose flour with 3 teaspoons of baking powder. To use gluten-free flour, follow my gluten-free guide with my GF blendHindi gagana ang recipe sa harina ng almendras o harina ng niyog. 

Tandaan 5: Since this banana bread uses only 2 bananas, I recommend adding the sweetener for the best sweetness. The recipe works without added sugar, but it will not taste as sweet. You can use coconut sugar, brown sugar, or sugar. Maple syrup or liquid sweetener won’t work – the bread turns gummy.

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: Itabi sa lalagyang hindi papasukan ng hangin sa loob ng refrigerator nang hanggang 3-4 na araw.

Ibahagi sa Facebook Recipe ng Pine

Pagkain

Paglilingkod: 1pagpira-pirasuhin | Mga Calorie: 202.9kcal | Carbohydrates: 25.2g | Protina: 4.2g | Taba: 9.8g | Saturated fat: 1.3g | Polyunsaturated Fat: 1.4g | Monounsaturated na taba: 6.3g | Sosa: 12.6mg | Potassium: 102mg | Hibla: 1.4g | Asukal: 5.5g | Vitamin A: 9.3IU | Bitamina C: 3.6mg | Bitamina D: 0.2Pg | Calcium: 33mg | Iron: 0.5mg | magnesiyo: 22.1mg | Posporus: 49.1mg | Zinc: 0.4mg

Ingredients at Substitutions

Limang simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.

• Hinog na Saging – These provide the natural sweetness and moistness for the banana bread. The riper your bananas are (think black spotted), the more intense their flavor and sweetness will be, though yellow bananas also work.
• Yogurt na Walang Dairy – This contributes to the moist, tender crumb of the bread, acting as an egg and dairy alternative. I like using coconut or soy yogurt, but any plain plant-based yogurt, such as cashew or oat yogurt, works well. If you consume dairy, plain Greek yogurt also works perfectly.
• Banayad na Langis ng Oliba – This adds richness and helps keep the banana bread incredibly moist. Any other low-flavor oil, such as light avocado oil, is also a good choice.
• Harinang Kusang Tumataas – This forms the main structure of the bread and includes leavening agents for rise. If you don’t have self-rising flour, you can easily create it by stirring together all-purpose flour with baking powder. You can make it gluten-free by following my gabay na walang gluten at gamit ang aking espesyal na GF blend.
• Hindi Nilinis na Asukal – This adds sweetness to the bread, which I recommend for the best flavor since only two bananas are used. You can use coconut sugar, brown sugar, or regular granulated sugar. I don’t recommend liquid sweeteners like maple syrup, as they can make the bread gummy.

How to Make Yogurt Banana Bread

This recipe is super simple to whip up in just a few minutes of prep. Here’s how in a few pictures.

Durugin ang mga saging sa isang mixing bowl at sukatin ang kinakailangang dami.

Add the other ingredients and combine the batter until sticky.

Pour the batter into a loaf pan with parchment paper and bake it at 350°F (180°C) on the center rack for 50-65 minutes.

Let the bread cool down in the pan for 10 minutes at room temperature and then for a few hours on a cooling rack.

Mga Tip sa Pagbe-bake ni Carine

Hayaan ninyong ibahagi ko ang ilan pang mga tip para sa isang perpektong banana bread.

• Yogurt Versatility – You can use any plain yogurt you prefer! For a high-protein, dairy-free option, soy yogurt is great, but cashew, coconut, or oat yogurt also work wonderfully. If you eat dairy, regular plain yogurt is perfectly fine too.
• Malutong na Langutngot – For a crunchy texture and an extra boost of healthy fats and protein, stir in about 1/2 cup of chopped nuts like pecans or walnuts into your batter.
• Chocolatey Option – If you want an extra touch of sweetness, folding in 1/2 cup of chocolate chips into the batter is a fantastic idea.
• Fruity Twist – For a fruity variation, stir in about 1 cup of fresh or frozen blueberries into the batter before baking.
• Mash Bananas Well – Ensure your bananas are well mashed for an even texture throughout the bread. Packing them into a measuring cup helps ensure you have the exact amount needed.
• Pigilan ang Labis na Pagkakulay-kayumanggi – After about 40 minutes of baking, loosely tent the top of your loaf pan with foil. This prevents the top of the banana bread from browning too quickly while the inside continues to cook through.

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