This Almond Butter Banana Bread is a healthy, dairy-free, egg-free, and refined sugar-free banana bread made with almond butter.
It has the most delicious, soft, and fluffy crumb with a delicious banana almond flavor and 4 grams of protein per slice.
We love banana bread recipes, even more with a healthy twist! The almond butter addition to your banana bread brings:
- Healthy fats
- Earthy nutty flavor
How To Make Almond Butter Banana Bread
All you need to make banana bread with almond butter are simple pantry ingredients.
You don’t need eggs or dairy. It’s a naturally vegan banana bread recipe full of banana and almond flavor.
All you need to make your banana bread are:
- Ripe bananas – the riper, the sweeter the bread will be. You can use yellow bananas too, but increase the amount of sweetener by 1/4 cup, or the bread won’t be sweet enough.
- Smooth almond butter – make sure you stir well the nut butter in the jar to combine the oil staying on top with the nut butter. Then, measure the amount called by the recipe.
- Crystal sweetener of choice – we used coconut sugar, but any sugar works as soon as it’s not a liquid sweetener. I noticed that liquid sweeteners in egg-free baking make the crumbs dense and gummy, so I don’t recommend that.
- Almond milk or Olive oil or melted coconut oil if not oil free
- Vanilla extract
- All-purpose flour, white spelt flour, or white wholewheat flour. The recipe won’t work with almond flour or coconut flour. You may have success with a gluten-free flour blend containing gums, with a different texture, of course.
- Baking powder
- Baking soda
- Ground cinnamon
Mashing The Bananas
First, peel and mash the bananas until smooth and almost no lumps shows.
Measure the amount required by the recipe using measuring cups and place in a large mixing bowl.
It matters to measure the amount of mashed banana in this egg-free banana bread recipe.
In fact, bananas act as a binder since there are no eggs in the recipe. So make sure you add a good amount to avoid dry banana bread.
Almond Butter Bread Batter
In the bowl with mashed bananas, stir in melted coconut oil, almond butter, vanilla extract, and coconut sugar. Set aside.
In another bowl, whisk all the remaining dry ingredients: flour, sugar, baking powder, baking soda, salt, and cinnamon.
Stir in the dry ingredients onto the wet ingredients.
Stir until all the ingredients are well combined, and a thick banana bread batter forms.
Don’t over-stir the batter or the bread come up dense.
Finally, if you feel like it, stir in chocolate chips or walnuts.
Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper.
Spray some olive oil on the paper to prevent the banana bread batter from sticking to the paper.
Pour the banana bread batter into the pan and bake in the center rack of the oven for about 40 to 50 minutes or until the top is golden and a pick inserted in the center of the bread comes out clean.
You can tent the top of the pan with a piece of foil to prevent the top of the bread from browning too fast.
Cool the bread for 5 minutes in the pan, then pull the hanging pieces of parchment paper to release the almond butter bread from the pan.
Transfer to a cooling rack and wait a few hours before slicing.
When the bread reaches room temperature, slice and enjoy.
This banana bread is delicious on its own or even better with some spread like:
This banana bread can be stored for up to 4 days in an airtight cake box at room temperature or in the fridge.
You can freeze the entire bread, or just slices, and thaw the day before serving at room temperature.
Banana bread is even better if filled with nuts, chocolate, or dried fruits.
Feel free to cold in 1/2 cup of some of the below ingredients in the batter before baking the bread
- Chocolate chips
- Dried raisins
Frequently Asked Questions
Can I Use Almond Flour Or Coconut Flour?
Unfortunately, this recipe is vegan, and low-carb flour and egg-free baking don’t work well together. The bread won’t hold its shape with these kinds of flour.
Can I Use Peanut Butter?
Yes! Any nut butter or seed butter is a good swap for almond butter. This includes cashew butter, sunflower seed butter, or peanut butter.
Can I Make It Gluten-free?
Usually, an all-purpose gluten-free flour blend does well to swap wheat flour.
Of course, results in texture will vary – don’t expect the same crumb. Banana bread with gluten-free flour often comes out a little chewy and denser.
More Healthy Banana Bread Recipes
I love baking with ripe bananas, and below are my top healthy banana bread recipes for you to try.
Have you made this healthy banana bread recipe? Share a comment or review below to connect with me?
Almond Butter Banana Bread
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- 1 ½ cup Mashed Ripe Bananas - equivalent to 4 large ripe bananas, black spots on the skin
- 2 tablespoons Almond milk - or Melted Coconut Oil
- ½ cup Almond Butter
- ¼ cup Coconut Sugar - or any granulated sugar you like
- 1 teaspoon Vanilla Extract
- ½ teaspoon Salt
- 1 ½ cup All-Purpose Flour - or white wholewheat flour
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 2 teaspoons Ground Cinnamon
- ½ cup Chopped Walnuts - or chopped Pecan or chocolate chips
- Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper and pan with oil spray or coconut oil. Set aside.
- In a large mixing bowl, mash the ripe bananas with a potato masher or a fork or the paddle attachment of your stand mixer. Mash until almost no lumps show, it must be very runny for an ultra-moist texture. Measure 1 cup + 1/2 cup of mashed bananas – if extra, freeze for later.
- Stir the almond butter, almond milk (or coconut oil if not oil-free), vanilla extract, and coconut sugar with the mashed bananas until well combined.
- In another bowl, stir flour, baking powder, baking soda, salt, and cinnamon.
- Fold in the dry ingredients into the wet ingredients and stir with a wooden spoon or silicone spatula until the batter is consistent.
- Fold in chopped nuts or chocolate chips if desired.
- Transfer the batter into the prepared loaf pan and bake in the center rack of the oven until a pick inserted in the center of the loaf comes out clean – about 40 – 55 minutes. You can add a piece of foil on top of the pan after 30 minutes to prevent the banana bread from browning too fast.
- Cool down on a wire rack for 2 hours before slicing.
- Store at room temperature for up to 3 days or up to 5 days in the fridge in a sealed container. It can be frozen and thaw the day before at room temperature.