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This dairy-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

This is 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, but does use almond milk.

Almond milk banana bread

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.

Best loaf/baking pan for banana bread

The glass loaf pan I use (the one in the pictures) is a 1.5 qt that measures 8.3 inches x 4.6 inches. If you use a dark metal baking pan, you should reduce the oven temperature by 25°F/18°C as it will bake faster on the outside than the inside. If using a glass or light metal baking pan, keep the temperature. The baking time will not only depend on the pan, but how your oven is calibrated.

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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 1.5 qt/1/4L (8.3 x 4.6 inch/21 x 11.5 cm) loaf pan. Cut a large piece of parchment paper so it covers the bottom and up the sides with enough so you can use it to lift the bread out of the pan.
  2. Preheat oven to 350°F/180°C. Use this temperature when using a glass or light metal pan. If using a dark pan, reduce the oven temperature by 25°F/18°C as it will bake faster on the outside than the inside.
  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 ½ of the flour mix until combined, then fold in of the almond milk then fold in the rest of the flour and finish with folding in the rest of the almond milk and the slivered almonds. Do not overmix.
  6. Spread the batter into the loaf pan evenly and bake for 60 minutes until browned. When a toothpick is inserted in the center comes out clean. Time may vary depending on your oven.

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.

© Culinary Ginger
Cuisine: American / Category: Dessert

Creamy Almond Coconut Cashew Coffee

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