An easy alternative to standard banana bread, this loaf features sliced almonds and almond extract in the batter and glaze. It makes for a great breakfast or lighter dessert and another tasty idea to make use of overripened bananas.
Substitutions + Tips
Buttermilk – If you don’t have buttermilk, you can use another type of milk for this recipe.
Freezing – Breads freeze well for up to 3 months. Either defrost overnight in the refrigerator or heat in a microwave in 30 second intervals.
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Banana Almond Loaf
An easy bread for over-ripened bananas with almond extract and sliced almonds for crunch.
Servings: 1 loaf
Ingredients
Bread
- 2 large bananas over-ripe
- 2 large eggs
- ¼ cup vegetable oil
- ¼ cup buttermilk
- 1½ teaspoons almond extract
- 1¾ cup all purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup sliced almonds
Glaze
- ¾ cup powdered sugar
- 1 tablespoon 2% milk
- ¼ teaspoon almond extract
Instructions
- Preheat the oven to 350°F. Line a 9×5 loaf pan with parchment paper so there is an overhang or grease well with cooking spray.
- In a large bowl, use a fork to mash the bananas removing as many lumps as possible. Add the eggs, oil, milk, and almond extract to the bananas and whisk to combine.
- In a separate medium bowl, whisk the flour, sugar, baking powder, and baking soda together, then stir the dry ingredients into the wet ingredients. Fold in the sliced almonds.
- Pour the batter into the pan and bake for 45-50 minutes, or until a toothpick comes out clean. Leave the bread in the pan for 10 minutes, then carefully remove from the pan to cool on a wire rack. Let cool completely before preparing the glaze.
- To make the glaze, whisk the powdered sugar, milk, and almond extract together in a small bowl. Drizzle the glaze over the top and sprinkle with extra sliced almonds.
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