This diary-free Almond Banana bread can more than satisfy a banana bread craving. Nutty and full of banana flavor, it’s hard stop at just 1 slice. Perfect for breakfast, a tasty snack or dessert.

Sliced almond banana bread on a cutting board

My regular banana bread recipe is taken to a lighter and moister level with the new addition of  almond milk. This banana bread recipe has been my go-to for some years now and is the perfect use of those over-ripe bananas that always seem to ripen at the wrong time.

I am baffled at how bananas can go from green and inedible to over-ripe in what seems like just hours. Yet, if I need them to ripen quickly, they’re stubborn and wont ripen. I digress.

The inside of almond banana bread

Not a gluten free banana bread: The title may suggest that this recipe is gluten-free, it is not. The recipe uses all-purpose flour.

Almond milk is a great dairy-free alternative and adds great moisture to the bread. This recipe never fails me and turns out perfectly every time.

Banana bread viewed from overhead

How long does banana bread keep?

To maximize the shelf-life of the banana bread, wrap well in plastic wrap or foil and place in a plastic container with a lid. It should stay moist at room temperature (68-77°F/20-25°C) for 2-3 days.

If you’ve tried this Almond Banana Bread or any other recipe on the blog then don’t forget to rate the recipe and let me know how they turned out in the comments below. I love to hear from my readers!

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Yield: 8

Almond Banana Bread

Banana bread sliced on a board with almonds and knife

Almond milk gives this almond banana bread a lovely level of moisture with a nutty bite from slivered almonds.

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 2 cups (300 grams) all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 stick/4 ounces (113 grams) unsalted butter, 4 ounces, melted
  • 2/3 cup (132 grams) granulated sugar
  • 2 large eggs, room temperature, slightly beaten
  • 3 ripe bananas, mashed
  • ¼ cup (60 ml) unsweetened almond milk
  • ½ cup (54 grams) slivered almonds, toasted

Instructions

  1. Butter a loaf pan and line the bottom with parchment paper.
  2. Preheat oven to 350°F/180°C.
  3. To a mixing bowl sift the flour, baking powder, baking soda, salt and cinnamon.
  4. To another bowl cream the butter and sugar, beat until combined. Beat the eggs into the butter and then add and mix in the mashed banana.
  5. Fold in 1/2 of the flour mix until combined, then fold in 1/2 of the almond milk then fold in the rest of the flour and finish with folding in the rest of the almond milk. Stir in the slivered almonds.
  6. Spread the batter into the loaf pan evenly and bake for 60 minutes until browned and when an toothpick is inserted in the center comes out clean.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 277Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 77mgSodium 337mgCarbohydrates 35gFiber 2gSugar 6gProtein 5g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

Creamy Almond Coconut Cashew Coffee

This creamy almond coconut cashew coffee will be your new chilly morning wake-me-up drink that is dairy free. Healthy almond milk is blended and thickened with coconut oil, cashews and a little honey for a creamy coffee creamer. This is Bulletproof coffee meets healthy latte.