Go Back
–+ servings
almond banana bread recipe

Almond Banana Bread

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 15 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 Whisk
  • 1 Spatula
  • 1 Fork
  • 1 9x5-inch loaf pan
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cooling rack

Ingredients
  

  • 3 medium ripe bananas mashed
  • 75 gram granulated sugar
  • 50 gram light brown sugar packed
  • 80 milliliter vegetable oil neutral
  • 2 large eggs room temperature
  • 5 milliliter vanilla extract
  • 190 gram all-purpose flour
  • 5 gram baking powder
  • 3 gram baking soda
  • 3 gram fine salt
  • 60 gram almond flour finely ground
  • 60 gram sliced almonds divided
  • 80 milliliter milk room temperature
  • 3 gram ground cinnamon optional

Instructions
 

  • Preheat the oven to 175°C (350°F) and lightly grease and line the loaf pan with parchment paper.
  • In one mixing bowl, mash the bananas with a fork until mostly smooth.
  • Add granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas and whisk until well combined.
  • In the second mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, almond flour, and ground cinnamon if using.
  • Pour the dry ingredients into the wet mixture, add the milk, and gently fold with a spatula just until no dry streaks remain.
  • Fold in half of the sliced almonds, being careful not to overmix the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Sprinkle the remaining sliced almonds evenly over the surface of the batter.
  • Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Place the pan on a cooling rack and let the bread rest in the pan for 10 minutes before carefully removing it to cool for at least 5 more minutes before slicing.

Notes

For best results, use very ripe, spotty bananas for maximum sweetness and moisture, and avoid overmixing the batter once the flour is added to keep the bread tender. If the almonds on top brown too quickly, loosely tent the loaf with foil for the last 10–15 minutes of baking. Letting the bread cool almost completely before slicing will give cleaner slices and better texture, and the flavor actually improves after several hours or overnight. You can store leftovers tightly wrapped at room temperature for 2–3 days or freeze slices individually for quick breakfasts or snacks.
Tried this recipe?Let us know how it was!