Almond Banana Bread
Description
Almond Banana Bread - Authentic recipe from Argentina. Ready in 80 min. Vegan. Try it now!
Directions
✓ researched- 1
Preheat the oven to 180 °C. Mash 300 g ripe bananas. Mix 350 g flour with 10 g baking powder. Prepare 50 g chopped almonds.
⏱️ approx. 12 min💡 Tip: Almond banana bread is a moist banana bread with almonds — naturally sweet from ripe bananas, with a nutty flavour. Vegan, made with almond milk. Perfect for breakfast or with coffee.
- 2
Stir the mashed bananas together with 200 ml almond milk, 100 g sugar and a little oil into the flour mixture. Fold in the almonds.
⏱️ approx. 12 min💡 Tip: Very ripe bananas provide sweetness and moisture. Baking powder (included ✓) makes the bread light and airy. Almonds (and almond milk) give a nutty aroma. A great way to use up bananas.
- 3
Pour into a loaf tin, sprinkle with almonds. Bake at 180 °C for 45–55 minutes. Test with a skewer. Leave to cool.
⏱️ approx. 12 min💡 Tip: Almond banana bread is served in slices for breakfast or with coffee — moist, banana-flavoured and nutty. With butter or plain. A healthy, vegan way to use up bananas.
📜 Origin & History
Almond-Banana Bread (Spanish: Pan de Banana con Almendras; Argentine-German: Banana-Mandel-Brot) is a moist quick bread: very ripe bananas are combined with almond flour or ground almonds, eggs, honey, olive oil, cinnamon, and baking powder to create a moist, gluten-free or gluten-reduced bread. Banana Bread is originally an American recipe from the 1930s that arose from the spread of baking powder and the need to use overripe bananas; it spread to Argentina through American-British influence. Almonds (Prunus dulcis) are grown in the Argentine province of Mendoza and in Patagonia; Argentina produces high-quality almonds for export. Ripe bananas provide natural sweetness to the bread without added sugar. In Germany, almonds and all ingredients are available in supermarkets.
🌿 Regional variants
With chocolate chips
With chocolate chips — sweeter.
With walnuts
With walnuts instead of almonds.
🍷 What goes with it?
For breakfast or with coffee. Sliced. With butter. Moist and nutty.
Frequently Asked Questions
Which bananas should I use?
Very ripe (brown-spotted) bananas — sweet, aromatic and full of moisture. The riper the better. Ideal for using up overripe bananas.
How does it stay moist?
Ripe bananas, almond milk and a little oil provide plenty of moisture. The bread is naturally dense and moist (like a banana bread). Do not overbake.
Is it vegan?
Yes — made with almond milk and oil (instead of dairy milk, butter and eggs) and baking powder as a raising agent. The bananas also act as a binder. Completely plant-based.
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Ingredients
verified- Flour350 g
- Banana300 g
- Sugar100 g
- Mandelmilch200 ml
- Baking powder10 g
