Almond Chocolate Banana Bread

A moist and easy banana bread made with ripe bananas, almond milk, crunchy chopped almonds, and chocolate chips.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Cooling Time 30

Total Time 1 40

Servings

Calories 3666kcal

Author Michelle Ordever

Equipment

8 x 4-inch loaf pan

Ingredients

4 medium overripe bananas peeled
¼ cup almond milk
5 tablespoons vegetable oil
2 teaspoons pure vanilla extract
½ cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 cup chocolate chips
½ cup almonds chopped

US Customary - Metric

Instructions

Preheat the oven to 350°F/180°C/Gas 4. Line an 8 x 4-inch loaf pan with parchment paper.
Place the peeled bananas into a large mixing bowl and mash well with a fork.
Add the almond milk, vegetable oil, and vanilla extract to the mashed bananas. Whisk until combined.
Add the sugar, flour, baking powder, and salt. Gently mix until the flour is incorporated and the batter is mostly smooth.
Using a spatula, gently fold the chocolate chips and chopped almonds through the banana bread batter.
Transfer the batter to the prepared loaf pan and spread it evenly. Bake for 50-60 minutes until deep golden brown and cooked through. Insert a toothpick or cake tester into the center—it should come out clean or with just a few moist crumbs.
Place the loaf pan on a wire rack and leave the banana bread to cool in the pan for at least 30 minutes before removing and slicing.
Cut the almond chocolate banana bread into slices, serve, and enjoy!

Notes

Tips

For the best flavor and texture, use very ripe bananas with plenty of brown spots.
Mix the batter just until the flour is incorporated to avoid overmixing.
Check the loaf toward the end of baking time by inserting a toothpick or cake tester into the center.
Allow the loaf to cool for at least 30 minutes before removing it from the pan and slicing.

Substitutions

You can use other chopped nuts in place of the almonds, if desired.

Leftovers

Allow leftover banana bread to cool completely before storing.
Keep in an airtight container at room temperature for up to 3 days or refrigerate for longer storage.
Enjoy leftover slices at room temperature or warm briefly before serving.

Freezing

Cool the banana bread completely before freezing it whole or in individual slices.
Wrap well and place in a freezer-safe container or bag.
Thaw at room temperature before serving. You can also gently warm individual slices after thawing.

Always consult the Food Standards Agency in your country for the most up-to-date advice on storing and freezing foods: Food Safety (USA) | Food Standards Agency (UK)

Nutrition