Almond Banana Bread
This 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.
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.
Not gluten free
The title may suggest that this Almond Banana Bread is gluten-free, it is not. There is not almond flour, it is called such because of the almond milk used.
Almond milk is a great dairy-free alternative and adds great moisture to the bread. This almond banana bread never fails me and turns out perfectly every time.
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!