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    Home | Recipes | Breads

    Published: Feb 17, 2021 · Updated: Mar 19, 2024 by Angie Dixon ·

    Banana Bread with Almonds

    jump to recipe Pin
    Slices of banana bread with almonds on plates.
    Slice of banana bread with almonds on a plate.
    Slice of banana bread with almonds on a plate.
    Classic Banana Bread sliced.
    Classic Banana Bread sliced.
    Slice of banana bread with almonds on a plate.

    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.

    Slice of banana bread with almonds on a plate.
    Jump to:
    • Recipe Development/ Update Notes
    • My Simple Classic Banana Loaf
    • Why this Recipe Works
    • Ingredient Notes & Substitutions
    • Step-by-Step Instructions
    • Making Banana Muffins
    • Expert Tips for This Recipe
    • Storage and Freezing
    • Other Recipes You May Like
    • Banana Bread FAQ
    • Rate & Review!
    • Recipe Card
    • Pin for Later
    • Community Comments

    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.

    Slice of banana bread with almonds on a plate.

    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.

    If you are looking for something a little bit more exciting, I have a really great banana and date bread that is fast becoming a favorite in the house!

    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.

    Banana bread ingredients - flour, salt, baking powder, bananas, almonds, sugar, butter, eggs and vanilla.
    • 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.

    Slices of banana bread with almonds on plates.

    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.

    Step 3 - butter, yoghurt, eggs, sugar and vanilla whisked together.

    Step 4 - Add the flour, baking powder, and salt to the wet ingredients and mix until the flour is about halfway mixed through.

    Step 5 - banana bread batter in a mixing bowl.

    Step 5 - Add the mashed bananas and almonds into the batter and fold through until just combined. Do not overmix.

    Step 6 - Pour the batter into the prepared loaf tin. Score down the middle with a butter knife. Then sprinkle the sugar over the loaf. Bake for 45-55 minutes or until a toothpick comes out mostly clean.

    Step 7 - Allow the banana bread to cool in the tin for 15-20 minutes before lifting it out and cooling it on a wired cooling rack. Banana bread can be served slightly warm, or at room temperature.

    Step 6 - banana bread batter in loaf tin topped with sugar and scored down the middle.

    Making Banana Muffins

    Follow the instructions above. Divide the batter between 12 regular-sized muffin cases. Top each muffin with ½-1 teaspoon of raw sugar. Bake for 20-25 minutes or until a cake tester comes out mostly clean.

    Or check out my banana carrot muffins and my banana walnut chocolate chip muffins.

    Expert Tips for This Recipe

    • Preheat the oven while you are putting together the banana bread batter. An oven takes about 20 minutes to fully preheat.
    • If using a fan-assisted, convection or air-fryer, reduce the temperature by 20°C/25°F
    • Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
    • I recommend using an oven thermometer for increased accuracy.
    • Weighing ingredients is best for accuracy, or use a good set of measuring cups or spoons.
    • Bananas must be ripe, preferably overripe and a bit brown. The riper the banana, the better the flavor.
    • Banana bread tastes great freshly baked, but even better if allowed to rest overnight.
    • Serve this banana bread as is, or with a little bit of butter, a dollop or jam, or a smattering of Nutella.

    Sliced banana bread topped with coffee sugar.

    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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      Banana and Carrot Muffins

    Banana Bread FAQ

    Is it OK to use very ripe bananas?

    For banana bread - the riper the bananas the better!

    Can I use more than 2 large bananas for this recipe?

    No, using too many bananas will result in mushy, dense bread that may seem to be undercooked. If you find you have many overripe bananas, make an additional loaf of banana muffins and freeze them.

    Why is my banana bread always raw in the middle?

    First, check the oven temperature using an oven thermometer. If your oven wasn't fully preheated or runs a bit cooler than it should, it will take longer to bake. Additionally, make sure you add the correct amount of bananas. You may be tempted to add in that third large banana but this may result in a mushy dense bread.

    Rate & Review!

    If you made this recipe, please leave a star rating! It gives my readers and me helpful feedback. If you want more recipes, subscribe to my newsletter, and follow me on Instagram, Pinterest, and Facebook!

    Recipe Card

    Slice of banana bread with almonds on a plate.

    Banana Bread

    Angie Dixon
    This classic homemade banana bread with almonds is quick, and easy, and results in the soft moist, delicious traditional banana loaf.
    5 from 3 votes
    Print Recipe Pin Recipe Email Recipe Save Recipe Saved!
    Prep time.Prep Time 15 minutes mins
    Cook time.Cook Time 1 hour hr
    Total time.Total Time 1 hour hr 15 minutes mins
    CourseCourse Breakfast, Dessert, Snack
    CuisineCuisine Global
    Servings 12 slices

    Ingredients
     
     

    • 60 grams butter (very soft)
    • 2 eggs (large)
    • 85 grams Greek yogurt (sour cream)
    • 150 grams sugar (white/light brown)
    • 1 teasponn vanilla extract
    • 300 grams plain flour (standard-grade/all-purpose)
    • 3 teaspoons baking powder
    • ½ teaspoon table salt
    • 2 bananas (large, mashed)
    • 70 grams slivered almonds
    • 25-50 grams raw sugar (sanding/coffee sugar - optional)
    Prevent your screen from going dark

    Instructions

    • Allow all the ingredients to come to room temperature.
    • Preheat the oven to 180°C/355°F. Prepare a regular loaf tin by lining it with baking paper and set it aside.
    • In a large mixing bowl, whisk together the butter, yoghurt, eggs, sugar, and vanilla extract.
      60 grams butter, 2 eggs, 85 grams Greek yogurt, 150 grams sugar, 1 teasponn vanilla extract
    • Add the flour, baking powder and salt to the wet ingredients and mix until the flour is about halfway mixed through.
      300 grams plain flour, 3 teaspoons baking powder, ½ teaspoon table salt
    • Add the mashed bananas and almonds into the batter and fold through until combined.
      2 bananas, 70 grams slivered almonds
    • Pour the batter into the prepared loaf tin. Score down the middle with a butter knife. And then sprinkle the sugar over the loaf. Bake for 45-55 minutes or until a toothpick comes out mostly clean.
      25-50 grams raw sugar

    Notes

    Almonds can be left out of this bread, or substituted with pecan, or walnuts. 
    This recipe can also bake banana bread muffins and yield 12 regular-sized muffins (bake for approximately 20-25 minutes) or 6 large muffins (bake for about 25-35 minutes).
    Bananas must be very ripe. This ensures that the banana flavor will really be present in the bread.
    Butter can be substituted with baking margarine or vegan alternatives.
    Greek, plain yogurt, or sour cream can be substituted with buttermilk or kefir.
    Plain flour can be substituted with self-raising or self-rising flour, just leave out the baking powder.

    Nutrition

    Serving: 1slice | Calories: 225kcal | Carbohydrates: 41g | Protein: 4g | Fat: 5g | Sodium: 250mg

    Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.

    Tried this recipe?Let us know how it was!

    Pin for Later

    Slice of banana bread with almonds on a plate.
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      Recipe Rating




    1. Ellie says

      November 10, 2023 at 5:25 am

      Made this tonight. I had 3 very overripe bananas, so I doubled the recipe and made 2 loaves. They came out great. I added chopped pecans and sliced almonds (it's what I had on hand) and to be honest my husband ate nearly half of the first loaf before it could even cool down 😉 great recipe thanks for sharing.
      Ps. By the way, I'm based in the US and the self-raising flour here have salt already added, which comes as quite the surprise when your baked goods flop, so thank you for also including the option of using plain flour

      Reply
      • Mary-Lou Watkins says

        November 10, 2023 at 8:36 am

        Hi Ellie,

        Thank you so much! And thank you about the tip of self-raising flour in US, will be adding that to my notes 🙂

        Reply

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    Hi, I’m Angie Dixon, the cook, photographer, and creator behind Salty Ginger! Here, you will find easy-to-follow recipes for the home cook and baker!

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