Almond Banana Bread Recipe (Moist & Crunchy)

5 from 3 votes

Almond Banana Bread Recipe (Moist & Crunchy)

This almond banana bread recipe creates a perfect snack or dessert if you love the taste of ripe bananas & the "crunch" of delicious almonds. Visit Bread Dad (BreadDad.com) for more easy banana bread recipes.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Appetizer, Breakfast, Dessert, Snack

Cuisine: American, European

Keyword: almond banana bread, almond banana bread recipe, banana almond bread, banana bread recipe with almonds, banana bread with almonds

Servings: Slices

Calories: 319kcal

Author: Bread Dad

Ingredients

1/2 Cup Vegetable Oil - 115 milliliters - Neutral flavored oil (i.e. canola or corn)
2 Large Eggs
1 1/2 Cups Mashed Bananas - 345 grams - Roughly 2 1/2 - 3 large & RIPE bananas
1 Teaspoon Vanilla Extract - 5 milliliters
2 Cups All Purpose Flour - 240 grams
1/2 Cup White Granulated Sugar - 100 grams
1/2 Cup Light Brown Sugar (packed) - 107 grams
1 Teaspoon Baking Soda - 5 milliliters
1 Teaspoon Baking Powder - 5 milliliters
1/2 Teaspoon Salt - 2.5 milliliters
1/2 Cup Unsalted Sliced Almonds - 43 grams - 50% added into batter and 50% sprinkled on top of batter

Instructions

Preheat oven to 325 degrees F.
Mash bananas with a fork.
Lightly beat eggs.
Stir eggs, mashed bananas, vegetable oil and vanilla extract together in a large bowl.
In a separate bowl, mix the dry ingredients (except sliced almonds) together. This helps to evenly spread out the dry ingredients (i.e. baking soda & sugar). Optional - If you have a whisk, use it to mix the dry ingredients because a whisk is better at breaking up any small flour and brown sugar lumps.
Pour the mixed dry ingredients (except the sliced almonds) into the bowl containing the wet ingredients. Stir with a large spoon until the batter is fully mixed.
Add 1/4 cup of sliced almonds to the batter (and save the remaining 1/4 cup of almonds for later). Stir until the almonds are evenly mixed throughout the batter. Optional - For a softer (non-crunchy) interior, you can skip adding the almonds to the batter and only sprinkle them on top. With this recipe variation, you would only be using 1/4 cup of sliced almonds in total.
Pour the finished batter into a nonstick bread pan. Smooth out the top of the batter within the bread pan.
Sprinkle the remaining sliced almonds (1/4 cup) on top of the batter within the bread pan.
Bake in the oven for 65-70 minutes or until golden brown.
Take out of oven and let the banana bread cool down in the bread pan for 10 minutes. Do not remove the banana bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
After 10 minutes, remove the banana bread from the bread pan. Place the banana bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the banana bread and the bread pan walls if the banana bread is stuck in the pan.
Please read Bread Dad's tips section for extra information on how to make this recipe successfully & to avoid common banana bread problems.

Notes

This recipe contains nuts. Do not serve to anyone with potential nut allergies. Nuts can be a potential choking hazard. Do not serve food with nuts to young children.

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The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.

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