Banana Bread with Almonds

This homemade banana bread with almonds recipe is quick, easy, and simple, and results in a soft, moist, delicious banana loaf!

This particular banana bread recipe contains no baking soda and uses 2 large bananas. To add a little bit of crunch to this banana loaf, I opted for the addition of almonds.

Recipe Development/ Update Notes

This recipe hasn't really undergone any major changes since I first published it in 2021. However, in 2023, I decided to test this recipe with baking powder only, making this banana bread without baking soda.

The original recipe used 1 ½ teaspoons of baking soda instead of baking powder.

My Simple Classic Banana Loaf

My recipe is an ode to the good old simple classic banana loaf. With a few small twists. I like the addition of yogurt, it gives a great tang and added moisture. And I cut down the sugar content within the bread by a ⅛ to a ¼ cup to sprinkle raw, granulated, or coffee sugar over the bread to give it a little crunch. This also provides a nice contrast to the soft moist center of the bread.

My original recipe had no additional nuts or chocolate chips - because that is the banana bread I grew up with. But this is a versatile recipe and half a cup of chopped nuts (almonds, pecans, walnuts) or chocolate chips (up to a cup) really adds a delicious twist to the banana loaf.

Additionally to that, I have decided to go with a no-baking soda recipe and use baking powder as a leavener. This also means that an excellent self-raising to self-rising flour will also work really well for this recipe.

Why this Recipe Works

• This is a really simple and versatile banana bread. It can be made with nuts or chocolate chips.
• This recipe contains a delicious sugar crunch topping on the bread - which can be left out if you want lower-sugar banana bread.
• This recipe also makes 12 regular-sized banana muffins if you would like muffins over bread.
• This banana bread is made without baking soda but instead uses baking powder, or can even be made with self-rising or self-raising flour.

Ingredient Notes & Substitutions

Here are notes on the ingredients used, please refer to the recipe card for full quantities.

• Butter adds flavor, softness, and moisture to this homemade banana loaf, this particular recipe uses soft butter.
• Salt is crucial in baked goods as it enhances flavor.
• Plain/all-purpose flour or standard-grade flour is my go-to recipe. For self-rising banana bread, replace the plain flour with self-raising flour and only add an additional ½ teaspoon of baking powder.
• Greek yogurt, sour cream, or plain unsweetened yogurt to add additional moisture and flavor. Bring this to room temperature before baking.
• Eggs bind everything together. Bring to room temperature before baking.
• Two large bananas - very ripe and brown are best for this banana nut bread.
• Baking powder acts as a leavening agent in this quick bread. If using self-raising or self-rising flour only add an additional ½ teaspoon.
• White or light brown sugar to sweeten the banana bread. I prefer using white sugar for this recipe.
• Sand sugar/raw sugar or coffee sugar to dust over the top of the banana bread for added crunch. This is an optional extra.
• Almonds/pecan nuts or walnuts add a delicious flavor to this bread.

Step-by-Step Instructions

Step 1 - Allow all the ingredients to come to room temperature.

Step 2 - Preheat the oven to 180°C/355°F. Prepare a regular loaf tin by lining it with baking paper and setting it aside.

Step 3 - In a large mixing bowl, whisk together the butter, yogurt, eggs, sugar, and vanilla extract.

Storage and Freezing

Store this banana bread in an airtight container at room temperature for ⅘ days. Keep in mind that this is a moist quickbread, and should the weather be rather warm, store the bread in the fridge instead.

Alternatively, you can freeze the banana bread by wrapping it in cling film and tin or aluminum foil for up to 3 months.

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