This almond butter banana bread is soft, moist, and naturally flavorful, with a perfect balance of ripe banana sweetness and rich almond notes. Made without dairy or eggs, it’s a wholesome loaf that feels indulgent while staying simple and nourishing.
Why You’ll Love This Recipe
This recipe delivers a tender crumb and deep flavor using pantry staples. Almond butter adds healthy fats and plant-based protein, while ripe bananas keep the loaf moist without the need for eggs. It’s easy to make, naturally dairy-free, and ideal for breakfast, snacks, or a light dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups mashed ripe bananas (from about 4 large ripe bananas with black spots)
2 tablespoons almond milk
½ cup smooth almond butter
¼ cup coconut sugar
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
Optional add-ins (up to ½ cup total): chopped walnuts, chopped almonds, or dairy-free chocolate chips
Directions
Preheat the oven to 350°F (180°C). Line a 9 x 5-inch loaf pan with parchment paper and lightly grease it.
In a large mixing bowl, mash the bananas until very smooth and runny, with almost no lumps remaining. Measure exactly 1 ½ cups of mashed banana and place it in the bowl.
Add the almond butter, almond milk, coconut sugar, vanilla extract, and salt to the mashed bananas. Stir until fully combined and smooth.
In a separate bowl, mix the flour, baking powder, baking soda, and cinnamon.
Add the dry ingredients to the wet mixture. Gently fold everything together using a spatula or wooden spoon until a thick, even batter forms. Do not overmix.
If using optional add-ins, fold them in gently.
Pour the batter into the prepared loaf pan and smooth the top. Bake on the center rack for 40 to 55 minutes, until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil after 30 minutes.
Remove from the oven and let the bread cool in the pan for 5 minutes. Lift it out using the parchment paper and transfer to a wire rack. Allow it to cool completely, about 2 hours, before slicing.
Servings and timing
This recipe makes 10 slices.
Prep time: 10 minutes
Baking time: 45 minutes
Cooling time: 2 hours
Total time: about 3 hours
Variations
For a nuttier texture, add chopped almonds or walnuts to the batter.
For extra sweetness, fold in dairy-free chocolate chips.
For a spiced version, add ¼ teaspoon ground nutmeg or ginger.
For an oil-free version, use almond milk instead of melted oil as listed.
Storage/Reheating
Store the banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To freeze, wrap the whole loaf or individual slices tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Reheat slices gently in a warm oven or microwave if desired.
FAQs
Can I use less ripe bananas?
Yes, but the bread will be less sweet. If your bananas are only yellow, increase the sugar by ¼ cup.
Can I replace almond butter with another nut butter?
Yes, smooth peanut butter or cashew butter works well with similar results.
Is this banana bread gluten-free?
Not as written. You would need a suitable gluten-free flour blend designed for baking.
Why is my banana bread dense?
Overmixing the batter or using too little mashed banana can result in a dense texture.
Can I make this recipe oil-free?
Yes, simply use almond milk instead of any oil for moisture.
How do I know when the bread is fully baked?
Insert a toothpick into the center. If it comes out clean or with a few crumbs, it’s done.
Can I reduce the sugar?
Yes, but reducing too much may affect moisture and flavor. A small reduction is fine.
Can I add fruit to the batter?
Yes, small amounts of berries or dried fruit can be folded in gently.
Why does this recipe not use eggs?
Mashed bananas act as a natural binder, replacing the need for eggs.
Can I bake this in muffin form?
Yes, divide the batter into muffin cups and bake at the same temperature for about 20–25 minutes.
Conclusion
Almond butter banana bread is a simple yet satisfying recipe that proves you don’t need dairy or eggs to create a soft, flavorful loaf. With its wholesome ingredients and comforting taste, it’s a reliable bake you’ll want to make again and again.
This almond butter banana bread is a moist, egg-free, dairy-free loaf that combines ripe bananas and creamy almond butter for a naturally sweet, wholesome treat. Perfect for breakfast, snacking, or dessert.
Ingredients
1½ cups mashed ripe bananas (about 4 large)
2 tbsp almond milk
½ cup smooth almond butter
¼ cup coconut sugar
1 tsp vanilla extract
½ tsp salt
1½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
2 tsp ground cinnamon
Optional add-ins (up to ½ cup total): chopped walnuts, chopped almonds, or dairy-free chocolate chips
Instructions
Preheat oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment and lightly grease.
Mash the bananas in a large bowl until very smooth. Measure exactly 1½ cups.
Add almond butter, almond milk, coconut sugar, vanilla, and salt. Mix until smooth.
In another bowl, whisk flour, baking powder, baking soda, and cinnamon.
Fold dry ingredients into wet mixture until just combined. Don’t overmix.
If using, fold in optional add-ins.
Transfer batter to the prepared loaf pan. Smooth the top.
Bake for 40–55 minutes or until a toothpick inserted comes out clean. Cover loosely with foil if browning too quickly after 30 minutes.
Cool in pan for 5 minutes, then lift out and transfer to a wire rack. Cool completely (about 2 hours) before slicing.
Notes
Use natural, drippy almond butter for best texture.
For muffins, bake at the same temperature for 20–25 minutes.
Don’t slice the bread until fully cooled to prevent crumbling.
To freeze, wrap individual slices and thaw as needed.
