This Almond Banana Bread is a delicious and healthier twist on the classic banana bread recipe. Made with ripe bananas, almond milk, and slivered almonds, this recipe offers the perfect balance of sweetness, flavor, and texture. The almond milk and coconut oil replace dairy, making it dairy-free, and the addition of almonds adds a delightful crunch and extra protein. This moist, cake-like bread is not only easy to make but also highly customizable to suit your dietary needs. Whether you’re looking for a guilt-free breakfast, an afternoon snack, or a delightful dessert, this banana bread hits the spot every time!
Why You’ll Love This Recipe
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Healthier Ingredients: Using almond milk and coconut oil instead of butter makes this banana bread dairy-free while maintaining the perfect moisture and tenderness.
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Versatile: You can easily swap ingredients to make it your own—use flax eggs for a plant-based version, or replace granulated sugar with coconut sugar for a lower glycemic index.
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Simple and Quick: With easy-to-follow steps and minimal prep, this banana bread comes together in no time. It’s perfect for meal prep or as a make-ahead treat.
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Great Texture: The addition of slivered almonds provides a lovely crunch, and the banana ensures the bread stays moist and soft.
Ingredients for Almond Banana Bread
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 cups (260 grams) all-purpose/plain flour
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1 teaspoon baking soda
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½ teaspoon salt
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¼ teaspoon cinnamon
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½ cup (113 grams) avocado or coconut oil (see note)
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⅔ cup (140 grams) granulated sugar
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2 large eggs, room temperature, slightly beaten
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3 large ripe bananas, mashed
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¼ cup almond milk (or your favorite milk)
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1 teaspoon vanilla extract
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½ cup (65 grams) toasted almond, chopped or slivered
How to Make Almond Banana Bread
Step 1: Prepare the Pan and Preheat the Oven
Butter a 1.5 qt (8.3 x 4.6 inch) loaf pan. Cut a large piece of parchment paper and line the bottom and sides of the pan, leaving enough overhang to use as handles for lifting the bread out after baking.
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 you’re using a dark metal pan, reduce the oven temperature by 25°F (18°C) as metal pans bake faster on the outside.
Step 2: Sift the Dry Ingredients
In a mixing bowl, sift the flour, baking soda, salt, and cinnamon. Set aside.
Step 3: Cream the Oil and Sugar
In another large bowl, cream the coconut oil 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 between each addition. Then, mix in the mashed bananas, almond milk, and vanilla extract until everything is well combined.
Step 4: Combine Wet and Dry Ingredients
Add half of the dry ingredients to the wet mixture and mix on low speed until just combined. Then, add the rest of the flour mixture and mix until fully incorporated. Be careful not to overmix. Once the flour is incorporated, fold in the toasted slivered almonds.
Step 5: Bake
Spread the batter evenly into the prepared loaf pan. Bake for 60 to 70 minutes, or until the top is golden brown (if using a glass pan). If you’re using a metal pan, check the bread about 5 to 10 minutes earlier, as it will bake faster. If the top starts to brown too quickly, lightly cover the pan with foil. The bread is done when a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Remove the pan from the oven and let the bread cool on a wire rack for about 1 hour. Once cooled, use the parchment paper handles to lift the bread out of the pan. Let the bread cool completely before slicing. Enjoy at room temperature, sliced and served with your favorite spread or simply as is.
Optional Additions to Almond Banana Bread
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Chocolate Chips: Add a handful of chocolate chips for a sweet twist.
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Berries: Fresh or frozen berries like raspberries or blueberries add a fresh flavor to the bread.
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Shredded Coconut: For extra texture and flavor, try adding some shredded coconut.
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Dried Fruit: Add raisins, cranberries, or dried apricots for a chewy, fruity bite.
How Long Does Almond Banana Bread Keep?
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Room Temperature: The bread stays fresh at room temperature (68–77°F / 20–25°C) for 2-3 days. Wrap it tightly in plastic wrap or foil, and store it in a container to keep it soft.
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Refrigerate: For longer shelf life, store the banana bread in the fridge for up to 5 days.
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Freeze: For long-term storage, wrap the banana bread in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw at room temperature before serving.
Conclusion
Almond Banana Bread is the perfect balance of health and indulgence. The moistness from the bananas, the richness from the almond milk, and the crunch of toasted almonds create a delightful and satisfying treat. Whether you’re making it for breakfast, a snack, or dessert, this banana bread is guaranteed to be a hit. With its flexibility to accommodate dietary needs and flavor variations, this recipe will quickly become a favorite in your kitchen!
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Almond Banana Bread
- Total Time: 1 hour 10 minutes
- Yield: 8
Description
This Almond Banana Bread is a dairy-free, healthy twist on the classic banana bread. Made with almond milk, slivered almonds for added protein, and a touch of vanilla, this banana bread has a rich banana flavor balanced with cinnamon and a light crunch from the almonds. Perfect for breakfast, snack, or a guilt-free dessert!
Ingredients
2 cups (260 grams) all-purpose/plain flour
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
½ cup (113 grams) avocado or coconut oil (see note)
⅔ cup (140 grams) granulated sugar
2 large eggs, room temperature, slightly beaten
3 large ripe bananas, mashed
¼ cup almond milk (or your favorite milk)
1 teaspoon vanilla extract
½ cup (65 grams) toasted almond, chopped or slivered
Instructions
Prepare the Loaf Pan
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 of the pan, leaving enough overhang to lift the bread out once baked.
2. Preheat the Oven
Preheat your oven to 350°F/180°C. Place the oven rack just below the center. If you’re using a dark metal pan, reduce the oven temperature by 25°F/18°C as metal pans bake faster on the outside.
3. Mix Dry Ingredients
In a mixing bowl, sift together the flour, baking soda, salt, and cinnamon.
4. Cream Wet Ingredients
In another large bowl, cream together the avocado or coconut oil and granulated 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 bananas, almond milk, and vanilla extract until well combined.
5. Combine Dry and Wet Ingredients
Add half of the dry ingredients to the wet mixture and mix on low speed until combined. Add the remaining dry ingredients and continue to mix until fully incorporated.
6. Fold in Almonds
Using a spatula, gently fold in the slivered almonds. Be careful not to overmix, as this can affect the texture.
7. Bake the Banana Bread
Spread the batter evenly into the prepared loaf pan. Bake for 60-70 minutes until the top is browned. If using a metal loaf pan, check for doneness around 50-60 minutes, as metal pans bake faster. Insert a toothpick into the center of the bread — if it comes out clean, the bread is done.
8. Cool the Bread
Remove the loaf from the oven and allow it to cool in the pan for about 1 hour. After cooling, use the parchment paper to lift the bread out of the pan and transfer it to a wire rack to cool completely.
Notes
Optional Banana Bread Additions
Chocolate chips
Berries
Shredded coconut
Dried fruit
Storage and Shelf Life
Room Temperature: To store the banana bread, wrap it tightly in plastic wrap or foil and place it in a plastic container with a lid. It should stay moist at room temperature for 2-3 days.
Refrigeration: Store in the fridge for up to a week. Let it come to room temperature before serving.
Freezing: To freeze, wrap the banana bread tightly in plastic wrap, then foil, and store in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight at room temperature before enjoying.
Pro Tips for Perfect Banana Bread
Use ripe bananas for the best banana flavor and sweetness. The riper, the better!
Don’t overmix the batter – once the dry ingredients are incorporated, stop mixing to keep the bread soft and tender.
Check for doneness early – oven temperatures vary, so start checking after 50 minutes to ensure it doesn’t overbake.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Cuisine: American
