This Almond Banana Bread is an absolutely delicious banana bread recipe made with no eggs, no dairy and with a almond topping that transform classic banana bread into an almond croissant bread.
I’m a huge fan of almond croissants (perhaps because I’m French) and frangipane, the almond paste you can find in French King’s Cakes. I’ve made several recipes with an almond croissant twist, like my Vegan Almond Croissant Pastry and Almond Croissant Cookies. But I’m also constantly making banana bread for my family. They are healthy, wholesome, and easy-to-make breakfast or snacks that last for days. So what more natural to combine these two essential treats into one?
This almond banana bread combines the moist crumb of a classic vegan banana bread with the delicate and subtle flavors of almond croissant. And believe me when I said that, it did not last more than 24 hours. Here’s a challenge for you. If you make it and it lasts more than a day before being completely munched out, you need to let me know!
While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!
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Almond Banana Bread
Ingredients
- 1 ½ cup Mashed Bananas - equivalent to 3 large bananas
- ½ cup Almond Flour - or almond meal
- 1 ¼ cup All-Purpose Flour - note 1
- ¼ cup Maple Syrup - or agave syrup
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ⅓ cup Melted Coconut Oil - or light olive oil, canola oil
- 1 teaspoon Almond Extract
- ½ teaspoon Vanilla Extract
- 1 teaspoon Cinnamon
- ½ teaspoon Salt
Almond Topping
- ½ cup Almond Flour
- ¼ cup Unrefined Sugar
- ¼ cup Dairy-Free Butter (Unsalted)
- 1 teaspoon Almond Extract
- ½ cup Sliced Almonds
Instructions
- Preheat the oven to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper with cooking spray.
- Mash the bananas, pack them in a measuring cup to measure exactly 1 cup + 1/2 cup, and place them in a mixing bowl.
- Stir in the oil, maple syrup, vanilla extract, and almond extract until well combined.
- Fold in flour, almond flour, cinnamon, salt, baking powder, and baking soda, and use a rubber spatula to combine. It should form a thick, smooth banana bread batter.
- Transfer the batter to the prepared loaf pan.
- In another bowl, stir melted vegan butter, sugar, almond extract, sliced almonds, and almond flour.
- Pour the almond mixture over the bread and swirl the batter a few times using the tip of a knife or a spoon.
- Sprinkle extra sliced almonds on top of the banana bread and bake in the center rack for 50 minutes. If the top of the bread darkens too fast, foil the pan after 30 minutes. Bake until a toothpick inserted in the center comes out clean.
- Let the bread cool down in the pan for 10 minutes, then release and cool completely on a wire rack for about 2 hours before slicing.
- Store in an airtight container in the fridge up to 4 days.
Notes
Nutrition
Ingredients and Substitutions
Let me give you some tips on how to choose the key ingredients.
- Bananas: Choose bananas that are overripe with lots of brown spots. They should be very soft to the touch for easy mashing and optimal sweetness. Measure the bananas after mashing them.
- Almond Flour: Use finely ground almond flour for a smoother texture. Almond meal works but will result in a slightly denser bread.
- Maple Syrup: Go for pure maple syrup or agave syrup for natural sweetness. Avoid artificially flavored syrups for the best flavor. Coconut nectar is another natural, wholesome alternative.
- All-Purpose Flour: Choose a high-quality all-purpose flour for the best texture and structure in the bread. For a gluten-free version, use my gluten-free conversion guide.
- Coconut Oil: Use high-quality, organic coconut oil. If using olive oil or canola oil, ensure they are light to avoid overpowering the banana flavor.
- Sugar: You can either use classic sugar or more unrefined alternatives like coconut sugar.
- Almond Extract: This boosts the almondness of the recipe.
How to Make Almond Banana Bread
This recipe is made in three steps. While the while recipe card is further down, I’ve included below pictures of crucial steps.
- Make the banana bread batter.
- Combine the almond croissant topping.
- Bake the bread!
Combine the bread batter ingredients in a bowl.
Stir them together with a spatula until it’s fully combined.
In another bowl, pour all the almond croissant topping ingredients.
Combine the almond topping. You might need to crumble it with your fingers.
Pour the batter into a loaf pan lined with parchment paper.
Crumble the almond croissant topping on top of the bread before baking it.
Customizing The Recipe
- Flavor Variations: Add a handful of dark chocolate chips, chopped walnuts, or dried fruit to the batter for added flavor and texture.
- Spices: Increase the amount of cinnamon or add a pinch of nutmeg or cardamom for a spicier flavor profile.
- Sweetness Adjustments: Adjust the sweetness by varying the amount of maple syrup. For a less sweet bread, reduce the maple syrup slightly.
- Topping Alternatives: Instead of the almond topping, try a streusel topping made with oats, brown sugar, and vegan butter for a different texture and flavor.
- Serving Suggestions: Serve the banana bread warm with a dollop of vegan butter or almond butter. It’s also delicious with a drizzle of maple syrup or a side of fresh fruit.
Carine’s Tips
- Banana Ripeness: Use overripe bananas with lots of brown spots for the best flavor and sweetness. They’re easier to mash and provide a natural sweetness to the bread.
- Mixing Technique: Mix the wet and dry ingredients separately before combining them. This ensures even distribution of the baking powder and baking soda, preventing any lumps and ensuring a consistent rise.
- Oil Choice: Use melted coconut oil for a subtle coconut flavor and moisture. Ensure the oil is cooled before mixing to prevent it from solidifying when combined with other ingredients.
- Baking Time: Check the bread a few minutes before the recommended baking time. Insert a toothpick into the center; if it comes out clean or with a few crumbs, it’s done. Overbaking can dry out the bread.
- Topping Application: Apply the almond topping evenly before baking. Press it lightly into the batter to help it adhere during baking and create a perfect crunchy layer.
hi. It is in the oven right now! does the cake freeze well?
Absolutely! wait until it’s fully cooled down or the next day. Slice, place in airtight zip bags and thaw a slice the day before at room temperature.
Great recipe! I had to use an 8×8 pan since my loaf pan was being used for meatloaf (time for a second loaf pan). I adjusted the bake time for the pan size. It came together so easy and my batter looked exactly like you said it should!!!! I love your recipes! I’m the family member that can’t do any cane sugar at all.Thank you Carine!
Thank you so much!
Hi Carine,
Can we use for the Almond topping also light olive oil instead of vegan butter (the same amount 1:1)?
thanks
Of course, but because I wanted the topping to taste closer to almond croissant I used plant-based butter. But if you like the taste of olive oil, then yes, it works too.
We also toasted this in the air fryer!
I made this today. It was absolutely delicious. I didn’t have baking powder so substituted with 1/2 teaspoon of baking soda with 1 teaspoon of vinegar.
I would cut the sugar in half for the crumble. It was one of the best breads so far. Thank you for sharing.
My pleasure!
Am excited to try this recipe; however I don’t see the All-purpose flour listed on the ingredients♂️
It’s listed as the 3rd ingredients, after the mashed bananas and almond flour.
hi. I looked for the AP flour in the list of ingredients and cannot find it. can you please indicate it in cups and in grams? I would like to try this recipe.
thank you
n
It’s after the ingredient almond flour, I can see it, I hope you can see it too.
The best banana bread I have ever made in my 5 yrs of being vegan. I love all your recipes but this one beats all the other banana breads. Thank you
It’s an amazing recipe! I love almond croissants and this really does taste like almond croissants.
Thank you!
This worked exactly as written, it’s absolutely wonderful, every mouthful is a dream ❤️