This amazing Chopped Almond Banana Bread is a go to sweet in our home. This is mainly because I am always way too optimistic about our fresh banana consumption. I always buy three pounds of bananas at a time, and there are always left-over bananas. I end up literally trying to push bananas at every snack and send them with my husband every morning. I don’t care if they get eaten, just don’t bring them back. Conversely, if I don’t buy the big bunch then some how end up short on bananas. Hard to believe that there could be such a thing as a banana emergency, but it has happened, and there was wailing and tears. Watching me cry over bananas left my toddler feeling very confused. So when I have too many bananas, and they are too brown to pawn off on my unsuspecting victims, I make banana bread.
Is This Really Bread or Just a Banana Cake Pretending to be Bread?
Banana bread is considered a quick bread which means it rises quickly with baking powder or baking soda quickly, unlike a yeast bread which requires time to rise before baking. My daughter insists on calling this banana cake, and she is correct. Cakes and quick bread are one in the same. This chopped almond banana bread is indeed sweet, moist, and cake like.
We Don’t Want a Sticky Situation!
There are a few things that make this recipe a tried and true success. First, properly lining the loaf pans is a must. Start by cutting parchment paper to fit the bottom of the pans. Spray the entire inside of the pans with cooking spray or wipe with butter, then lay the parchment down in bottom. this will make sure you can turn the loaves out without leaving any stuck to the pan. Secondly, follow the baking rules, wet ingredients go in all together, and then you add the dry ingredients. There aren’t too many tricks, because this banana bread is as easy as baking gets.
Greased and parchment lined pans.
All the wet ingredients ready to mix.
Evenly distributed batter.
Chopped Almond Banana Bread
Ingredients
- 2 Ripe Medium Bananas
- 2 Tbsp Milk
- 3 Eggs
- 1/2 C Butter Melted
- 1 C Sugar
- 1 Tsp Vanilla
- 2 C All Purpose Flour
- 2 Tsp Baking Powder
- 1 C. Chopped Almonds
Instructions
- Pre-heat the oven to 350°. Line and grease 2 loaf pans.
- Melt butter, then mix with ripe bananas, sugar, milk, eggs, and vanilla. Beat well, making sure to whip these ingredients together.
- Sift flour and baking powder together, and then slowly add to wet ingredients. Be sure to mix until the dry ingredients are well incorporated.
- Add the chop nuts and slowly mix until they are evenly dispersed throughout the batter.
- Divide batter between the two loaf pans. Bake at 350° for 35-40 minutes or until the tops are golden and the centers are cooked. you can check the centers by inserting a toothpick. If the bread is done the tooth pick will come away clean.
This looks incredible. It’s funny, I feel like banana and almond aren’t combined all that often. But why not? I mean, walnuts shouldn’t have the monopoly. This bread looks simple yet so sweet and comforting.
Thank you! My dad is allergic to walnuts. He didn’t even eat this, but alternatives are always in my mind.
The recipe looks great, its a great way to use up all those ripe bananas.
Thanks James! I checked out your site. It’s great. I have to cater a vegan wedding next year. I might need to hit you up for some inspiration.
I just made th8s recipe I was looking for a recipe with no baking soda since u forgot to pick some up and Thanksgiving is tomorrow and don’t have time to go back to the store. It r3ady to go in the oven. I tasted the batter taste pretty good and now don’t have to be without banana bread tomorrow.
Thanks I’ll be keeping this recipe close by.
I️ hope you enjoyed it!
Eggs are mentioned in the ingredients, but not the recipe. I am currently baking this, smells wonderful. Thank you!
3 eggs
Thank you for letting me know so I can correct it. Hope it turned out great.
Thank you for this recipe, although it didn’t turn out for me. The outside of the loaf was very “blonde” looking, so I thought it wasn’t cooked inside, but it was. Plus, it was very dense. I checked on the Pilsbury website and one of the tips said not to stir the ingredients too much or the bread will be too dense (which it was). I think I stirred it too much, because I realized (before I put it in the oven), that “adding eggs” were not in the instructions. I had to stir in the eggs at the last minute. I hope this recipe works for other people. It sounds good.
I’m so sorry this didn’t turn out for you. Thank you for bringing this mistake to my attention. It is now fixed. Not adding the eggs at the beginning of the recipe definitely changes the quality and texture of the loaf. In the future, the eggs should be added with the other wet ingredients and mixed vigorously in order to get air into the batter. When you add the dry ingredients you want to mix until the dry ingredients are just incorporated. Continuing to mix the flour will overdevelop the gluten and give you a chewy loaf. I don’t know why your loaves are more blond, different ovens or pans sometimes changes the overall color. I hope you try it again. It really is a great recipe.