Ten 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 chleb.
I’m a huge fan of almond croissants (perhaps because I’m French) and frangipan, 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 oraz 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?
Ten almond banana bread combines the moist crumb of a classic wegański chleb bananowy 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!
Chociaż cały przepis znajdziesz poniżej, nie przegap wszystkich moich wskazówek zamieszczonych niżej, w tym wskazówek dotyczących zamiany składników, porad kulinarnych i zdjęć krok po kroku!
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Almond Banana Bread
Skład
- 1 ½ kubek Puree Bananowe - equivalent to 3 large bananas
- ½ kubek Mąka migdałowa - lub mąka migdałowa
- 1 ¼ kubek Mąka uniwersalna - Zauważa 1
- ¼ kubek Syrop klonowy - lub syrop z agawy
- 2 łyżeczki do herbaty Proszek do pieczenia
- ½ łyżeczka Proszek do pieczenia
- ⅓ kubek Roztopiony olej kokosowy - or light olive oil, canola oil
- 1 łyżeczka Ekstrakt z migdałów
- ½ łyżeczka Ekstrakt waniliowy
- 1 łyżeczka Cynamon
- ½ łyżeczka Sól
Polewa migdałowa
- ½ kubek Mąka migdałowa
- ¼ kubek Cukier trzcinowy nierafinowany
- ¼ kubek Masło bezmleczne (niesolone)
- 1 łyżeczka Ekstrakt z migdałów
- ½ kubek Migdały krojone
Instrukcje
- 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.
Komentarz
Odżywianie
Składniki i zamienniki
Let me give you some tips on how to choose the key ingredients.
- Banany: 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.
- Mąka migdałowa: Use finely ground almond flour for a smoother texture. Almond meal works but will result in a slightly denser bread.
- Syrop klonowy: 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.
- Mąka uniwersalna: Choose a high-quality all-purpose flour for the best texture and structure in the bread. For a gluten-free version, use my przewodnik po przejściu na dietę bezglutenową.
- Olej kokosowy: Use high-quality, organic coconut oil. If using olive oil or canola oil, ensure they are light to avoid overpowering the banana flavor.
- Cukier: You can either use classic sugar or more unrefined alternatives like coconut sugar.
- Ekstrakt z migdałów: 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
- Wariacje smakowe: Add a handful of dark chocolate chips, chopped walnuts, or dried fruit to the batter for added flavor and texture.
- Przyprawy: Increase the amount of cinnamon or add a pinch of nutmeg or cardamom for a spicier flavor profile.
- Regulacja słodkości: 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.
- Sugestie dotyczące serwowania: 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.
Wskazówki Carine
- 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.
- Technika mieszania: 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.
- Wybór oleju: 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.
- Czas pieczenia: 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.
Lovely recipe
Lovely recipe tried and tested .
Dziękuję Ci!
Lovely cake ! We made it 6 slices, Oopsie ! Definitely make again. Going to try other recipes from y site now maybe looking at the calories first.
To jest wspaniałe!
Me encantó soy fitnes y tengo días de ataques de comida dulce y la verdad esto me hace feliz algo dulce y saludable soy fan de la alimentación saludable
Dziękuję bardzo!
So delicious and easy to make!
Thank you so much for sharing, I think I found my new favorite.
I am so happy to hear that.
I love this cake, it always goes down well. Everyone is always shocked its vegan.
I haven’t tried it yet and im concerned it’ll be too dry, but can it be done with gluten free flour?
You can absolutely use my gluten-free converter w tym miejscu to replace the flour for a gluten-free flour blend.
Doubled the recipe to share for a birthday. Added sumac and cardamon to the crumble, avocado oil in the batter because that’s all I had. I spread the crumble out evenly over the loaf in the oval French CorningWare casserole dish. Used the spatula vertically to press down into crumble and batter. This made little hedgerows of crumble that were creamy in the middle and crispy crust.
The crowd went wild. ☺️
Your spices sounds amazing! Thanks for sharing.
I didn’t have cinnamon, among the available options it was perfect. I’ll check your recipes for something with zaatar, I need to scratch that itch.
Thanks for coming back here to make so many of my recipes, it makes me very happy!
I am in love with this recipe. I used maple syrup for the sweet part,and olive oil in the bread,and plant base butter in the crumbs. This bread stays moist. unbelievable. Thank you for all the recipes,and hardwork and time you devote to creating healthy foods and snacks.
Thank you for this lovely feedback!
This is excellent! 2 changes; I used dated syrup instead of maple syrup and didn’t add the almond topping. It’s soft, delicious and it will go in my recipe book. Thank you!
I love your changes, it sounds lovely! thanks for sharing with me.
I made this and only top with almonds and it turned up soft, binded even without an egg and so delicious! Wow, am really surprised on this recipe amd I’ll keep it forever! Thank you!^^
Thank you !!! It’s such a great feedback, all my recipes are egg-free and I do my best to make them taste and look like the real thing.