Almond Banana Bread
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This Almond Banana Bread recipe takes traditional banana bread to the next level! It uses almond extract and sliced almonds to add a subtle almond flavor to this moist banana bread.
Who can turn down a slice of banana bread with a side of coffee? Exactly, you can’t. This almond banana bread recipe is perfectly moist and a fun spin on the traditional recipe. Plus, banana bread is the perfect way to use up ripe bananas! Well, that and banana pancakes.
Oh, and if you’re looking for more banana bread recipes, be sure to check out my vegan banana bread and my paleo skillet banana bread.
It uses white whole wheat flour, coconut oil and almond extract, making it a bit healthier than traditional banana bread. I hope you enjoy this recipe!
Recipe features
- It’s made with almond extract and topped with sliced almonds for extra almond-y flavor
- It’s the PERFECT texture
- It uses white whole wheat flour, making it a bit healthier
- The glaze on top makes it all that more delicious
Ingredients
Flour: This bread is made with white whole wheat flour, my personal preference for this recipe. If you need a substitute, use 1 cup whole wheat flour and 3/4 cup all purpose flour instead.
Bananas: All you need is 2 ripe bananas and you’re good to go. The riper the bananas, the more banana flavor the bread will have.
Coconut oil: I’ve said it before, but coconut oil is my go-to oil when it comes to baking. With that said, feel free to substitute avocado oil or canola oil instead.
Eggs: The recipe calls for eggs, but if you want to keep it egg-free, feel free to use flax eggs instead (2 tablespoons flaxseed meal+5 tablespoons water).
Almond milk: While any milk will work, I’d say to stick with the almond milk, as it’ll only help to give the bread even more almond-y flavor.
Almond extract: Almond extract is the key ingredient in this recipe! Whatever you do, don’t leave it out or substitute it or anything — you’ll be blown away by the flavor it provides.
Step-by-step instructions
Step 1: Mash the banana. Place ripe bananas in a bowl and use a fork to mash them, removing as many lumps as possible.
Step 2: Mix wet ingredients. Whisk the eggs, oil, milk, and almond extract together. Make sure the eggs and oil are at room temperature before mixing them; otherwise, the oil with solidify.
Step 3: Stir dry ingredients. In a separate bowl, mix both flours, sugar, baking powder, and baking soda together.
Step 4: Fold, then bake. Combine the wet and dry ingredients, being careful not to over-mix, then stir the sliced almonds in by hand. Scoop batter into a greased 9×5 bread pan, then bake the bread for 45-50 minutes or until a toothpick comes out clean.
Tips
- Use sliced almonds rather than whole almonds. Sliced almonds will mix better and they’re easier to bake into bread!
- Be sure to use ripe bananas. I know this is a no-brainer, but the riper the banana the better the bread will taste and the easier they’ll be to mash down.
- When baking with coconut oil, make sure it’s cooled to room temperature before incorporating it with the other ingredients so it doesn’t solidify.
- Be sure to line your loaf pan with parchment paper before adding the batter. To line your pan: Place your pan on top of a piece of parchment, then use a pencil to trace the bottom of it. Use scissors to cut it out, then place it into your loaf pan. This guarantees that the bread won’t stick to the pan.
- Always wait until the bread has completely cooled to room temperature before slicing to ensure a clean slice and avoid the bread potentially falling apart.
Can I make this gluten free/vegan?
I haven’t tested this recipe with any gluten free flours, so I’m really not sure. If you want to try it, you can try using gluten free all purpose flour. Also, someone in the comment section said they tried this with almond flour and it worked, but I haven’t tested it.
To make vegan: Simply sub 2 flax eggs in place of real eggs. To do so, mix 2 tbsp flaxseed meal with 5 tbsp water, stir together and wait 5 minutes before incorporating it into the bread batter.
How should I store this?
You can either store the bread at room temperature or freeze it. This article from Yahoo explains how to perfectly store banana bread.
More bread recipes
If you make this recipe, be sure to leave a comment and star rating below. Thanks!
Almond Banana Bread
Ingredients
- 2 bananas, ripe
- 1/4 cup coconut oil, melted, room temperature
- 1/4 cup almond milk
- 2 eggs
- 1 tsp almond extract
- 1 3/4 cup white whole wheat flour
- 1/2 cup cane sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup sliced almonds
For the glaze:
- 3/4 cup powdered sugar
- 1 tbsp almond milk
- 1/4 tsp almond extract
- 1/4 cup sliced almonds, toasted
Instructions
- Preheat oven to 350° and line a 9×5 bread pan with parchment paper, leaving a 1-inch overhang for easy removal. At this point, you should also melt the coconut oil and set it aside to cool.
- Use a fork to mash the bananas into the bottom of a bowl, removing as many lumps as possible.
- Add the eggs, oil, milk, and almond extract to the bowl with the bananas and whisk to combine.
- In a separate bowl, stir the flour, sugar, baking powder, and baking soda together, then stir the dry ingredients into the wet ingredients. Last, stir the almonds in by hand.
- Pour the batter into the bread pan and bake the bread for 45-50 minutes, or until a toothpick comes out clean. Leave bread in bread pan for 10 minutes, then remove the bread and place it on a cooling rack.
- While bread is cooling, prepare the glaze: Place sliced almonds in a small skillet and toast them for 5-7 minutes, or until they're slightly golden brown; remove from the heat. Meanwhile, stir powdered sugar, milk and extract together with an electric mixer until smooth.
- Once the bread has cooled, drizzle the glaze overtop, then sprinkle with the toasted almonds. Slice and enjoy!
Notes
Nutrition
UPDATE NOTE: This post was originally published in October 2016. It was updated with new text in December 2023.
I made this as a cAke (8″ rounds) and baked for 35 mins then dusted with confectioners sugar and OMG. I am about to make it again this time with an almond butter cream frosting. And to be completely honest I skipped the almonds because I didn’t have any in my pantry
I love that you made this as a cake! Thanks so much for the comment 🙂
This is the perfect banana bread recipe I’ve ever made. Your instructions are pretty clear. A couple times I did over-mixed the batter before I had found this recipe. Also 2 ripe bananas are just perfect. Thank you!
Wow — thanks so much for this comment! Glad you like the recipe 🙂
I used substituted almond flour and Splenda and it turned out beautifully!
How much almond flour did u sub for? Was considering doing the same. Thanks.
Hi! I haven’t tested this bread with any gluten free flour, including almond flour, but if you try it please let me know.
I used 2 cups of Pamela gluten free flour instead of the all purpose or wheat flour . I only used 1/2 tsp of baking powder because it has all those ingredients in the flour. I used 7-8 smashed pitted dates for sugar substitute and 1/4 or less of raw cane sugar. I used 6 tsp of room temperature coconut oil. I used solo almond pastry filling, 1 can so much better with the 2 mashed bananas. Then I made my glaze with amaretto to break up some of the almond flavor. I also put 1/2 shot in the mixture. Those were my substitute changes but I added all the rest of the ingredients that you had. Oh, I did divide almond and vanilla extract 😊. DELICIOUS
This is a great banana bread recipe, and I have tried many many many over the years! I love the addition of almond – a delicious combination.
These are my edits, and it turned out fabulous:
-used a combination of gf flours/dry: gf blend, oat, oat bran, flax
-used coconut sugar, and only about 1/3 cup
-used a combination of liquid coconut oil and olive oil
-skipped the glaze
Thanks for the inspiration:-)
Love that your modifications worked, and I’m glad you enjoyed the recipe!
This looks incredible! Banana bread is my fave, will definitely try this version 🙂
So many almonds! This looks delicious, like the kind of cake/bread situation I like to keep on hand in case friends come over (and then eat all of when friends don’t come over).
HAHA exactly!! You get it.
Ooh yum! I love banana bread in any form, so I would love a piece of this with my coffee right about now.
Ohhhh loving this! Actually, I have 3 VERY ripe bananas on my counter, and I was thinking about making some banana bread tonight! My sweet man started a new job today and I feel like this would be the perfect pick-me-up!
Yes–this bread is calling your name!
I couldn’t agree more Erin, chocolate or almonds make simple banana bread EPIC – and add a wonderful textural element too! Loving the triple dose of almond in this bread – I so love the aroma of almond extract – bet these smell wonderful!
Almond extract is my favorite thing! Thanks Shashi.