This Almond Banana Bread is sweet, soft, moist, and topped with a delicate layer of sliced almonds. It tastes like a cozy banana loaf meets a bakery-style almond croissant — the perfect elevated twist on a classic.
Why You’ll Love This Almond Banana Bread
- Combines two classic flavors: banana + almond
- Soft, moist crumb with the perfect golden top
- Naturally dairy-free and gluten-free friendly
- Made with ingredients you probably already have
- Beautiful enough for brunch, simple enough for weekday snacking
- The almond topping gives it a true bakery-style feel
- Ready for the oven in 10 minutes
A few months ago, my husband and I were in San Diego and grabbed almond croissants from a little bakery near the water. They were warm, buttery, flaky, and topped with toasted almonds — simple but unforgettable.
On the flight home, I kept thinking about that croissant and how much I wanted to recreate that flavor… but in my way. And if you’ve been here long enough, you know banana bread is my comfort recipe, my signature, and the baked good I come back to again and again.
So I merged the two: the cozy, nostalgic taste of my classic banana bread + the soft almond flavor and delicate crunch of a bakery-style almond topping.
The result? A tender, fragrant, lightly sweet loaf topped with toasted almonds and powdered sugar — like a banana bread and an almond croissant had a baby. I am in love with this loaf and I hope your family loves it too.
Equipment
- Mixing bowls
- Whisk or spatula
- Metal loaf pan
- Measuring cups + spoons
- Wire cooling rack
Almond Banana Bread Ingredients
- 3 ripe bananas
- 1 cup milk (regular or plant-based)
- ¼ cup butter (regular or plant-based)
- 1 cup organic cane sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ⅛ teaspoon nutmeg
- a pinch of salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups regular or gluten-free all purpose flour
Almond Topping
- ¼ cup sliced almonds
- powdered sugar for dusting
Almond Banana Bread Instructions
- Begin by preheating the oven to 375. Grease your metal loaf pan with non-stick spray or line it with parchment paper.
- In a large mixing bowl, mash the bananas and then mix them with the milk, melted butter, sugar, vanilla extract, almond extract, nutmeg, salt, baking powder, and baking soda. Then, add your flour and mix until a smooth (but slightly lumpy) batter is formed.
- Pour the batter into your loaf pan and bake for about 35 minutes. Carefully remove the loaf from your oven and sprinkle the almonds on top. Return the loaf into the oven and bake for another 10 minutes or until the loaf has completely risen. If you notice that the almonds are browning on top, feel free to cover the loaf with foil and continue to bake until it is completely cooked through.
- Allow the loaf to cool completely on a wire rack. Top with powdered sugar and serve.
Frequently Asked Questions
Yes! Use a 1:1 gluten-free all-purpose flour blend (I recommend King Arthur Measure for Measure). The loaf will still rise beautifully and stay soft and moist.
Technically yes — but the almond extract is what gives this loaf that bakery-style almond croissant flavor. If you omit it, the bread will taste more like classic banana bread. And, if that is your jam, you can find tons of other banana bread flavors on my blog here.
Store covered at room temperature for up to 2-3 days (preferred), or refrigerate for 5 days. You can also freeze individual slices for up to 3 months. Warm in the microwave or toaster oven before serving.
Almond Banana Bread
Ingredients
Almond Banana Bread Ingredients
- 3 ripe bananas
- 1 cup milk regular or plant-based
- ¼ cup butter regular or plant-based
- 1 cup organic cane sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ⅛ teaspoon nutmeg
- a pinch of salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups regular or gluten-free all purpose flour
Almond Topping
- ¼ cup sliced almonds
- powdered sugar for dusting
Instructions
Almond Banana Bread Instructions
- Begin by preheating the oven to 375. Grease your metal loaf pan with non-stick spray or line it with parchment paper.
- In a large mixing bowl, mash the bananas and then mix them with the milk, melted butter, sugar, vanilla extract, almond extract, nutmeg, salt, baking powder, and baking soda. Then, add your flour and mix until a smooth (but slightly lumpy) batter is formed.
- Pour the batter into your loaf pan and bake for about 35 minutes. Carefully remove the loaf from your oven and sprinkle the almonds on top. Return the loaf into the oven and bake for another 10 minutes or until the loaf has completely risen. If you notice that the almonds are browning on top, feel free to cover the loaf with foil and continue to bake until it is completely cooked through.
- Allow the loaf to cool completely on a wire rack. Top with powdered sugar and serve.
Maud says
So delicious, very soft and moist. Keeps the nutty flavor of almonds even after baking. I saved this recipe to bake it again later. I think it's the better banana bread I tried. Thanks Jillian
Cori Johnson says
Can we substitute with Almond Flour?
Jillian Glenn says
Unfortunately, almond flour is not a 1-1 swap for regular flour.
Edward Sobuta says
What size loaf pan?
Jillian Glenn says
Standard size, 9x5 would be great!