Banana Bread with Almonds is perfect for an afternoon snack and breakfast! Banana flavor with hints of almond; get your cup of coffee or tea ready --- yum!
It is one of those treats that you can quickly whip up for weekend breakfast or on afternoons when you just want something sweet to perk you up.
You don't even need any hard-to-find ingredients; they're generally kitchen staples --- just need to find an extremely ripe banana.
This bread with banana and almonds will tick all the 'treat' boxes: not too sweet, delicious, easy to prepare, and make you ask for seconds. 🙂
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Ingredients
- Banana - overripe bananas are excellent for making banana almond nut bread.
- Flour - you only need all-purpose flour for this recipe.
- Egg - medium-sized and at room temperature.
- Sugar - regular granulated sugar is perfect.
- Butter - unsalted and melted.
- Almond milk - I generally use unsweetened almond milk to make banana bread with almonds.
- Almond extract, baking powder, baking soda, and salt - just use your favorite brands for these baking staples.
Preparation
Start making bread with banana and almonds by preheating your oven to 180°C (350°F) and greasing the loaf tin with butter and a dusting of flour --- then set aside.
Strain the flour, baking soda, baking powder, and salt in a bowl.
Using a bigger mixing bowl, combine sugar and egg.
Mix until you get a pale-colored mixture, then add the melted butter and the extract.
Continue mixing, then add the almond milk and the sifted dry ingredients from earlier.
Mix just enough to combine, then add the mashed banana.
Use a spatula or a wooden spoon to fold the banana with the rest of the ingredients.
Transfer the banana bread batter to the prepared loaf tin.
Arrange the almond slices evenly on top.
Place the bread with banana and almonds in the lower part of the oven for forty-five to fifty minutes or until a toothpick comes out clean when inserted.
Remove from the oven and let cool for about twenty minutes.
Transfer to a serving plate --- your banana almond nut bread is now ready for slicing!
Helpful tips
- Make sure the melted butter has cooled before adding it to the batter.
- Remember to place your loaf tin in the lower part of the oven. It helps in keeping the almond slices from burning.
- The riper the banana, the sweeter it is; hence, it is better for making banana almond nut bread.
Recipe variation
- Regular milk. Full cream milk is a great substitute if you don't have any almond milk.
- Powdered sugar. You can dust some powdered sugar directly into the bread slices when serving.
Looks so easy, right? So, try this banana almond nut bread recipe for your next coffee break! 🙂
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📖 Recipe
Banana Bread with Almonds Recipe
Equipment
- Measuring spoons
- Measuring cups
- Mixing bowls
- Rubber spatula
- Strainer for sifting
- Hand mixer
Ingredients
- 1 large banana (about 1/2 cup), mashed
- 57 grams butter (about 1/4 cup), melted
- 2/3 cup sugar
- 1 medium egg
- 1/2 cup almond milk
- 1 & 1/2 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- pinch salt
- 2 tablespoons almonds, sliced
Instructions
- Preheat the oven to 180°C (350°F).
- Grease your loaf tin with butter and dust with a bit of flour --- then set aside.
- Strain the flour, baking soda, baking powder, and salt in a bowl.
- In a separate and bigger mixing bowl, combine sugar and egg.
- Mix until you get a pale-colored mixture, then add the melted butter and the extract.
- Continue mixing, then add the almond milk and the sifted dry ingredients from earlier.
- Mix just enough to combine, then add the mashed banana.
- Use a spatula or a wooden spoon to fold the banana with the rest of the ingredients.
- Transfer the banana bread batter to the prepared loaf tin.
- Sprinkle the almond slices evenly on top.
- Place the bread with banana and almonds in the lower part of the oven for 45 to 50 minutes or until a toothpick comes out clean when inserted.
- Remove from the oven and let cool for about 20 minutes.
- Transfer to a serving plate --- your banana almond nut bread is now ready for slicing!
Notes
- Cook's Tip #1: Remember to let the melted butter cool before adding it to the batter.
- Cook's Tip #2: The riper the banana, the sweeter it is, and the better for making bread with banana and almonds.
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