Banana Almond Nut Bread Recipe
Banana Almond Nut Bread is a deliciously moist quick bread that combines ripe bananas, crunchy almonds, and warm spices for a comforting treat. This easy recipe features a simple blend of ingredients, making it perfect for breakfast or a snack. Enjoy it fresh from the oven or toasted with a pat of butter!
Equipment
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Loaf pan (9×5 inches)
- Oven
Ingredients
- 3 ripe bananas mashed
- 2 cups all-purpose flour
- 1 cup almonds chopped (plus extra for topping)
- 1 cup sugar or you can substitute with honey or maple syrup
- ½ cup unsalted butter melted (or coconut oil for a dairy-free option)
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon optional, for extra warmth
- ¼ cup almond milk or regular milk
- Almond slices optional for topping
Instructions
Preheat the oven
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.
Prepare the wet ingredients
- In a large bowl, mash the bananas until smooth. Add the melted butter (or coconut oil), eggs, vanilla extract, and almond milk. Mix well to combine.
Combine the dry ingredients
- In a separate bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon. Stir in the chopped almonds.
Mix wet and dry ingredients
- Slowly fold the dry ingredients into the wet ingredients. Be careful not to overmix, as this can make the bread tough. Stir until just combined, leaving a few lumps in the batter.
Pour the batter into the loaf pan
- Pour the banana almond nut bread batter into the prepared loaf pan. If you like, sprinkle some almond slices or extra chopped almonds on top for added texture and crunch.
Bake the bread
- Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven, so keep an eye on it around the 50-minute mark.
Cool and serve
- Once baked, remove the bread from the oven and let it cool in the pan for about 10-15 minutes. After that, transfer it to a wire rack to cool completely.