Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This classic banana bread has great flavor and texture with the addition of Almond Breeze Almondmilk and a bit of almond flour.

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
8
Yield:
2 mini loaves
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F and coat 2 mini loaf pans with nonstick spray.

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  • 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.

Cook's Notes:

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

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