ito Tinapay na Saging na Almond 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 tinapay.
I’m a huge fan of almond croissants (perhaps because I’m French) and frangipani, the almond paste you can find in French King’s Cakes. I’ve made several recipes with an almond croissant twist, like my Vegan na Croissant Pastry na may Almond at Mga Cookie na Croissant na may Almond. 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?
ito 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!
Bagama't nasa ibaba lang ang buong recipe, huwag palampasin ang lahat ng aking mga tip sa ibaba, kabilang ang mga pagpapalit ng sangkap, mga tip sa pagluluto, at mga sunud-sunod na larawan!
Nagustuhan mo ba ang resipe na ito?
Mag-iwan ng puna sa ibaba o pumunta sa aming Facebook pahina kung saan ako sumasagot sa (halos) lahat ng komento, ang aming Instagram page para sa inspirasyon, o sa ating Pinterest para sa pag-save ng mga recipe!
Tinapay na Saging na Almond
Ingredients
- 1 ½ tasa Mashed Saging - equivalent to 3 large bananas
- ½ tasa Flour ng Almond - or almond meal
- 1 ¼ tasa Flour ng Lahat-Lyong - Tandaan 1
- ¼ tasa Maple syrup - o agave syrup
- 2 kutsarita Paghurno Powder
- ½ kutsarita Baking soda
- ⅓ tasa Natunaw na Langis ng Niyog - or light olive oil, canola oil
- 1 kutsarita Katas ng almond
- ½ kutsarita Vanilla Extract
- 1 kutsarita kanela
- ½ kutsarita Asin
Almond Topping
- ½ tasa Flour ng Almond
- ¼ tasa Hindi Pinong Cane Sugar
- ¼ tasa Mantikilya na Walang Gatas (Walang Asin)
- 1 kutsarita Katas ng almond
- ½ tasa Hiniwang Almonds
tagubilin
- 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.
Mga Tala
Pagkain
Ingredients at Substitutions
Let me give you some tips on how to choose the key ingredients.
- Mga saging: 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.
- Flour ng Almond: 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.
- Flour ng Lahat-Lyong: Choose a high-quality all-purpose flour for the best texture and structure in the bread. For a gluten-free version, use my gabay sa pagpapalit na walang gluten.
- Langis ng niyog: Use high-quality, organic coconut oil. If using olive oil or canola oil, ensure they are light to avoid overpowering the banana flavor.
- Asukal: You can either use classic sugar or more unrefined alternatives like coconut sugar.
- Katas ng almond: 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.
Ibuhos ang batter sa isang loaf pan na may linya na parchment paper.
Crumble the almond croissant topping on top of the bread before baking it.
Customizing The Recipe
- Pagkakaiba-iba ng lasa: Add a handful of dark chocolate chips, chopped walnuts, or dried fruit to the batter for added flavor and texture.
- Pampalasa: Increase the amount of cinnamon or add a pinch of nutmeg or cardamom for a spicier flavor profile.
- Mga Pagsasaayos ng Tamis: 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.
- Mga Mungkahi sa Paghahatid: 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.
Mga Tip ni Carine
- Pagkahinog ng Saging: 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.
- Diskarte sa Paghahalo: 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.
- Pagpili ng Langis: 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.
- Oras ng Pagbe-bake: 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.
Very very delious cake and not too sweet.
Genevieve from the Netherland.
Salamat!
Can this be cooked in an airfryer?
It probably works, but I couldn’t try it in my basket air fryer.
Can you do the banana bread with gluten-free flour?
I haven’t tried, but if you have a gluten-free flour that you trust, give it a go, I’d love to know!
Gumana ito nang eksakto gaya ng nakasulat, salamat!
Can all-purpose flour be swapped with rice flour?
I don’t think so, rice flour tends to make bread much more compact.
Made this with gluten free flour instead of all purpose flour – turned out beautifully! Delicious and still light and fluffy. Thank you for the recipe x
Awesome!! Would you mind sharing the brand you’ve used?
To add more protein to this bread, which looks delicious, could I substitute some protein powder for the flour? If so, do you have any suggestions how much?
I wouldn’t change the flour ratio, the bread might come out gummy. Try adding hemp seeds in the bread for proteins.