In this dish, you can use practically any vegetable that is in your refrigerator. Even those who often despise vegetarian food find it to be appealing.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 2 mini loaves |
Ingredients
- ¾ cup mashed ripe bananas
- ½ cup sugar
- ¼ cup Almond Breeze Vanilla almondmilk
- 3 tablespoons vegetable oil
- 1 teaspoon almond extract
- 1 egg
- ¾ cup all-purpose flour
- ½ cup lightly packed fine almond flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup Blue Diamond Honey Roasted Almonds
Instructions
- Preheat oven to 350 degrees F and coat 2 mini loaf pans with nonstick spray.
- Whisk together bananas, sugar, Almond Breeze, oil, extract, and egg in a large bowl. Stir together dry ingredients and add to banana mixture, stirring just until dry ingredients are incorporated.
- Spoon equal amounts into prepared pans and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let cool before removing from pans. Makes 8 servings.
- This recipe may be baked in a 7 1/2 X 3 1/2-inch loaf pan for 55 minutes to make 1 small but full-size loaf, or double the recipe and bake in an 8 X 4-inch loaf pan for 1 hour and 10 minutes for a large loaf.
- For a fun ice cream sandwich, spoon slightly softened ice cream between slices of banana bread and freeze until firm.
- Nutritional analysis per serving:
- Calories 230
- Total Fat 12g
- Cholesterol 25mg
- Sodium 190mg
- Potassium 125mg
- Total Carbohydrate 29g
- Dietary Fiber 2g
- Sugars 16g
- Protein 5g
Reviews
Quite different recipe from what I’m used to but turned out absolutely moist and delicious
I made the Almond Breeze recipe with only 1 change. I didn’t have Almond Extract, so I used vanilla. … I was glad because there was not much of a banana flavor. The bread came out doughy after 40 minutes in a convection oven. Cooked an additional 5 minutes. The bread is moist and is easily sliced with a serrated knife. 3 stars because not a lot of banana flavor.
So I made it a second time, this time with hazelnut flour as I have a lot I need to use up and couldn’t find any recipes that actually called for it. 1) I used a cup of hazelnut flour and 1/4 of regular flour and 2) I continued to reduce sugar to only 1/4 cup and oil to only 1 tsp of olive oil. Stuck to regular milk and skipped the almonds, since I was already using so many hazelnuts. Almond version is better, but this is still delicious!
Really good! It came out lighter in texture and also lighter in color than a standard banana bread, which I liked. For the bananas, 2 med-sized ones worked for me. I did not use the almonds but did add a very small amount of chopped walnuts. I also added just over 1/4 cup of semi-sweet chocolate morsels which really went well here. Extracts can be strong, and I found the almond extract flavor to be very noticeable, but I liked that also, since you don’t usually get that with banana breads. Like another reviewer, mine (used 3 mini loaf pans) was also ready at 30 min. Great recipe!
This was moist and tasty. Very easy to make too. I made them in mini loaf pans and it only took 30 minutes.
It was very good. I am going to try it again with cinnamon. I really like that it has almonds in it.
Delicious and easy!
The almond milk caught me off guard as that’s new to me; gotta give this one a try. Banana Bread was a twice a month ‘must do’ for my kids … and every other kid in ‘The Hood.’