Description
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.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 185
- Sugar: 9g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: undefined
