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
