Almond Banana Bread
Indulge in the irresistible flavor and texture of Almond Banana Bread, a delicious twist on the classic banana bread recipe. Made with a blend of all-purpose and almond flour, this loaf boasts a moist crumb and nutty undertones that perfectly complement the sweetness of ripe bananas. Warm cinnamon adds a cozy depth, while sliced almonds provide a delightful crunch both inside and on top of the bread. Enhanced with vanilla and an optional hint of almond extract, this recipe is easy to prepare in just 15 minutes and bakes to golden perfection in under an hour. Ideal for breakfast, snack time, or dessert, Almond Banana Bread is a crowd-pleasing treat that’s perfect for sharing. Serve it fresh or store it for later—either way, you'll love every bite of this nutty, spiced classic!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 2 cups all-purpose flour
- 0.5 cups almond flour
- 0.75 cups granulated sugar
- 0.25 cups brown sugar
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 2 pieces large eggs
- 0.5 cups unsalted butter, melted and slightly cooled
- 1.5 teaspoons vanilla extract
- 0.5 cups sliced almonds
- 0.5 teaspoons optional: almond extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, mash the ripe bananas with a fork until smooth. Set aside.
In a medium bowl, whisk together the all-purpose flour, almond flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon.
Add the eggs, melted butter, vanilla extract, and optional almond extract to the mashed bananas. Mix until well combined.
Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix. Stir until just combined.
Gently fold in the sliced almonds, reserving a small handful for sprinkling on top.
Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the reserved sliced almonds on top of the batter for a decorative finishing touch.
Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
3630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.5 g | 215% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 2425 mg | 105% | |
| Total Carbohydrate | 493.2 g | 179% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 240.5 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 498 mg | 38% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2474 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
