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Banana Bread with Almonds

By: Author Mary-Lou

Posted on  - Last updated:

This homemade banana bread with almonds recipe is quick, easy, and simple, and results in a soft, moist, delicious banana loaf!

This particular banana bread recipe contains no baking soda and uses 2 large bananas. To add a little bit of crunch to this banana loaf, I opted for the addition of almonds.

Slice of banana bread with almonds on a plate.
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Recipe Development/ Update Notes

This recipe hasn't really undergone any major changes since I first published it in 2021. However, in 2023, I decided to test this recipe with baking powder only, making this banana bread without baking soda.

The original recipe used 1 ½ teaspoons of baking soda instead of baking powder.

Slice of banana bread with almonds on a plate.

My Simple Classic Banana Loaf

My recipe is an ode to the good old simple classic banana loaf. With a few small twists. I like the addition of yogurt, it gives a great tang and added moisture. And I cut down the sugar content within the bread by a ⅛ to a ¼ cup to sprinkle raw, granulated, or coffee sugar over the bread to give it a little crunch. This also provides a nice contrast to the soft moist center of the bread.

My original recipe had no additional nuts or chocolate chips - because that is the banana bread I grew up with. But this is a versatile recipe and half a cup of chopped nuts (almonds, pecans, walnuts) or chocolate chips (up to a cup) really adds a delicious twist to the banana loaf.

Additionally to that, I have decided to go with a no-baking soda recipe and use baking powder as a leavener. This also means that an excellent self-raising to self-rising flour will also work really well for this recipe.

If you are looking for something a little bit more exciting, I have a really great banana and date bread that is fast becoming a favorite in the house!

Why this Recipe Works

  • This is a really simple and versatile banana bread. It can be made with nuts or chocolate chips.
  • This recipe contains a delicious sugar crunch topping on the bread - which can be left out if you want lower-sugar banana bread.
  • This recipe also makes 12 regular-sized banana muffins if you would like muffins over bread.
  • This banana bread is made without baking soda but instead uses baking powder, or can even be made with self-rising or self-raising flour.

Ingredient Notes & Substitutions

Here are notes on the ingredients used, please refer to the recipe card for full quantities.

Banana bread ingredients - flour, salt, baking powder, bananas, almonds, sugar, butter, eggs and vanilla.
  • Butter adds flavor, softness, and moisture to this homemade banana loaf, this particular recipe uses soft butter.
  • Salt is crucial in baked goods as it enhances flavor.
  • Plain/all-purpose flour or standard-grade flour is my go-to recipe. For self-rising banana bread, replace the plain flour with self-raising flour and only add an additional ½ teaspoon of baking powder.
  • Greek yogurt, sour cream, or plain unsweetened yogurt to add additional moisture and flavor. Bring this to room temperature before baking.
  • Eggs bind everything together. Bring to room temperature before baking.
  • Two large bananas - very ripe and brown are best for this banana nut bread.
  • Baking powder acts as a leavening agent in this quick bread. If using self-raising or self-rising flour only add an additional ½ teaspoon.
  • White or light brown sugar to sweeten the banana bread. I prefer using white sugar for this recipe.
  • Sand sugar/raw sugar or coffee sugar to dust over the top of the banana bread for added crunch. This is an optional extra.
  • Almonds/pecan nuts or walnuts add a delicious flavor to this bread.

Slices of banana bread with almonds on plates.

Step-by-Step Instructions

Step 1 - Allow all the ingredients to come to room temperature.

Step 2 - Preheat the oven to 180°C/355°F. Prepare a regular loaf tin by lining it with baking paper and setting it aside.

Step 3 - In a large mixing bowl, whisk together the butter, yogurt, eggs, sugar, and vanilla extract.

Step 3 - butter, yoghurt, eggs, sugar and vanilla whisked together.

Step 4 - Add the flour, baking powder, and salt to the wet ingredients and mix until the flour is about halfway mixed through.

Step 5 - banana bread batter in a mixing bowl.

Step 5 - Add the mashed bananas and almonds into the batter and fold through until just combined. Do not overmix.

Step 6 - Pour the batter into the prepared loaf tin. Score down the middle with a butter knife. Then sprinkle the sugar over the loaf. Bake for 45-55 minutes or until a toothpick comes out mostly clean.

Step 7 - Allow the banana bread to cool in the tin for 15-20 minutes before lifting it out and cooling it on a wired cooling rack. Banana bread can be served slightly warm, or at room temperature.

Step 6 - banana bread batter in loaf tin topped with sugar and scored down the middle.

Making Banana Muffins

Follow the instructions above. Divide the batter between 12 regular-sized muffin cases. Top each muffin with ½-1 teaspoon of raw sugar. Bake for 20-25 minutes or until a cake tester comes out mostly clean.

Or check out my banana carrot muffins and my banana walnut chocolate chip muffins.

Expert Tips for This Recipe

  • Preheat the oven while you are putting together the banana bread batter. An oven takes about 20 minutes to fully preheat.
  • If using a fan-assisted, convection or air-fryer, reduce the temperature by 20°C/25°F
  • Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
  • I recommend using an oven thermometer for increased accuracy.
  • Weighing ingredients is best for accuracy, or use a good set of measuring cups or spoons.
  • Bananas must be ripe, preferably overripe and a bit brown. The riper the banana, the better the flavor.
  • Banana bread tastes great freshly baked, but even better if allowed to rest overnight.
  • Serve this banana bread as is, or with a little bit of butter, a dollop or jam, or a smattering of Nutella.

Sliced banana bread topped with coffee sugar.

Storage and Freezing

Store this banana bread in an airtight container at room temperature for ⅘ days. Keep in mind that this is a moist quickbread, and should the weather be rather warm, store the bread in the fridge instead.

Alternatively, you can freeze the banana bread by wrapping it in cling film and tin or aluminum foil for up to 3 months.

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