Almond Banana Bread

What is Almond Banana Bread? It’s a dairy-free, elevated banana bread made with almond milk, slivered almonds for crunch and added protein, and a touch of pure vanilla extract to enhance the banana flavor.

This is my nearly super-healthy banana bread recipe, popular here since 2016. My friends and family call it the best banana bread because it perfectly balances just enough sweetness, cinnamon (enhancing the flavor without overpowering it), vanilla, and, most importantly, rich banana flavor.

If you’re not familiar with this easy quick bread, it’s a sweet, cake-like loaf, similar to my Fig and Orange Bread. It’s like a drizzle cake, but made with mashed bananas.

Traditional banana bread is the number one use for using overripe bananas or soft ones with brown spots, and this recipe follows suit. The bananas add moisture to the bread, while healthy fats—such as avocado oil, coconut oil, or light-flavored olive oil—replace butter. 

This versatile banana bread lets you customize ingredients to fit your dietary needs. For example, you can swap nut milk for soy, rice, or oat milk. Substitute real eggs with flax eggs or a plant-based egg substitute. Omit the almonds to make it nut-free, or keep the crunch by adding seeds like sunflower. You can also replace granulated sugar with coconut sugar or your preferred sweetener. Personally, I prefer white sugar over brown sugar.

Gluten-Free Banana Bread Option

This is NOT a gluten-free banana bread recipe as written. It uses regular all-purpose flour. However, if you opt for an “all-in-one” gluten-free flour (which allows for a straight swap), feel free to try it. I don’t recommend using almond meal, almond flour, or coconut flour, as the recipe would need significant reworking. Be aware that almond flour is denser and might require adjustments, such as adding more egg to bind the mixture. Since this needs testing, I can’t provide specific measurements.

Best Pan for Banana Bread

A traditional loaf pan (bread pan) is recommended for this recipe. Loaf pans are typically made of glass or metal (dark or light gray). Please note that this recipe has been tested using a glass pan. If you choose a metal pan, keep in mind that metal heats up faster, which will cause the banana bread to bake more quickly. To accommodate this, reduce the baking time when using a metal loaf pan.

To make it easier to remove the loaf from the pan, I line it with parchment paper. This creates handles that let you lift the loaf out effortlessly.

How to Make Almond Banana Bread

Butter a 1.5 qt/1.4 L (8.3 x 4.6 inch/21 x 11.5 cm) loaf pan. Cut a large piece of parchment paper to cover the bottom and sides, leaving enough overhang to use as handles for lifting the bread out of the pan.

• Preheat the oven to 350°F/180°C and place the oven rack just below the center. Use this temperature for a glass pan. If using a dark metal pan, reduce the oven temperature by 25°F/18°C, as metal pans bake faster on the outside than the inside.
• In a mixing bowl, sift the flour, baking soda, salt, and cinnamon.
• In another large bowl, cream the butter and sugar using a stand mixer or hand mixer for about 2 minutes, until light and creamy. Add the eggs one at a time, beating well after each addition. Mix in the mashed banana until well combined.
• Fold in half of the dry ingredients into the wet ingredients until just combined, then fold in the remaining flour mixture and slivered almonds. Be careful not to over mix.
• Spread the batter evenly into the prepared loaf pan. Bake for 60 minutes, or until the top is browned, if using a glass loaf pan. If using a metal pan, reduce the baking time by 5 to 10 minutes. Baking time may also vary depending on your oven. If the top starts browning too quickly, lightly cover it with foil. The bread is done when a toothpick inserted into the center comes out clean.
• Remove the pan from the oven and let the bread cool on a wire rack for about 1 hour. Use the parchment paper to lift the bread out of the pan and transfer it to the rack to cool completely. Serve at room temperature, sliced.
  

Optional Banana Bread Additions

Add chocolate chips, berries, shredded coconut, or dried fruit for extra flavor and texture.

How long does banana bread keep?

To maximize the shelf-life of the banana bread, wrap well in plastic wrap or foil and place in a plastic container with a lid. It should stay moist at room temperature (68-77°F/20-25°C) for 2-3 days.

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