Almond Banana Bread

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5 from 8 votes

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www.theconsciousplantkitchen.com

This Almond Banana Bread is a plant-based banana bread with an almond croissant twist, made with no eggs, no dairy, and with only 15 minutes of prep.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/almond-banana-bread/ or scan the QR code here ➡️

Prep Time15

Cook Time50

Total Time1 5

Servings: slices

Calories: 253.3kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Mashed Bananas equivalent to 3 large bananas
½ cup Almond Flour or almond meal
¼ cup Maple Syrup or agave syrup
2 teaspoons Baking Powder
½ teaspoon Baking Soda
1 ¼ cup All-Purpose Flour
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

US Customary - Metric

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.

Nutrition