Tag Archive | banana bread

Suikervrye piesangbrood – Diabeet

Suikervrye piesangbrood vir diabete - foto holdthecarbs.com

Suikervrye piesangbrood vir diabete – foto holdthecarbs.com

Suikervrye piesangbrood – Diabeet


Maak: 1 brood

Baktyd: 1 uur

Oondtemperatuur: 180 °C


Jy benodig

3 ryp piesangs, fyngedruk (sowat 300 ml)

3 ml koeksoda

125 ml kookwater

50 ml gesmelte botter

100 ml xylitol (‘n natuurlike versoeter)

2 groot eiers, geskei

125 ml laevetmelk

5 ml vanieljegeursel

310 ml (170 g) koekmeel

5 ml bakpoeier

2 ml fyn neutmuskaat

100 g hawermout

50 ml grofgekapte pekanneute


So maak jy

1 Roer die koeksoda en kookwater by die piesangpuree. Laat dit afkoel.

2 Klop die gesmelte botter, xylitol, eiergele, melk en vanieljegeursel saam. Roer dit by die puree.

3 Sif die meel, bakpoeier, neutmuskaat en ‘n knypie sout saam. Roer die hawermout en neute daarby. Roer die pureemengsel by die droë bestanddele in. Klop die eierwitte styf en vou dit in die beslag in. Skep dit in ‘n gesmeerde en gevoerde broodpan. Bak dit in ‘n warm oond vir ‘n uur of totdat ‘n toetspen skoon uitkom.


Coffee Banana Bread

Coffee Banana bread by EATORI

Coffee Banana bread by EATORI

Coffee Banana Bread

EatoriBy Tori Haschka


2 and 1/3 cups of plain flour
1 tsp. bicarbonate of soda
1 tsp. salt
8 tbsp. butter, plus extra for greasing
1 cup caster sugar
2 free-range eggs
4 ripe bananas, mashed
1/3 milk coffee (1 shot of espresso topped up with milk)


1. Preheat the oven to 180C/350F/Gas 4.
2. Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
3. In a separate bowl use a hand mixer to combine the butter and sugar together until light and fluffy and duckling yellow.
4. Add the eggs, mashed bananas and coffee and to the butter and sugar mixture and stir well. Fold in the flour mixture. Do this gently- you don’t want to overwork the flour and have it turn out tough.
5. Grease a 20cm x 12.5cm/8in x 5in loaf tin and pour the cake mixture into the tin.
6.Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.
7. Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.
8. Serve with a coffee on the side. Perhaps some ricotta, or butter over the top.

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