Description
This Easy Maple Almond Banana Bake is a moist and flavorful loaf that combines the natural sweetness of ripe bananas with the rich taste of maple syrup and toasted almonds. Perfect for breakfast, snack time, or a cozy dessert, it offers a homemade touch with simple, wholesome ingredients.
Ingredients
Scale
Wet Ingredients
- 3 pieces Ripe Bananas (mashed)
- 2 pieces Eggs (lightly whisked)
- 0.5 cup Unsalted Butter (melted)
- 0.33 cup Maple Syrup (the star sweetener)
Dry Ingredients
- 1 cup All-Purpose Flour (can swap for whole wheat)
- 0.5 cup Almond Flour
- 1 teaspoon Baking Powder
- 1 pinch Salt
Toppings
- 0.5 cup Sliced Almonds (toasted)
- 0.33 cup Maple Syrup (optional drizzle)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F and line an 8×4-inch loaf pan with parchment paper to ensure easy removal of the bake.
- Mash Bananas: In a large bowl, mash the ripe bananas until mostly smooth with some small chunks for texture.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and a pinch of salt.
- Combine Wet Ingredients: In a separate bowl, lightly whisk the eggs, then stir in melted butter and maple syrup until the mixture is smooth and uniform.
- Mix Wet and Dry: Pour the wet mixture into the dry ingredients and gently fold together until just combined, avoiding overmixing which can toughen the bake.
- Assemble in Pan: Spoon the batter into the prepared loaf pan, smoothing the top evenly. Sprinkle half of the sliced almonds over the surface for added crunch.
- Bake: Place the loaf pan in the oven and bake at 350°F for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Toast Remaining Almonds: While the bake rests, toast the remaining sliced almonds on a baking sheet in the oven at 350°F for about 5 minutes until golden and fragrant.
- Finish with Maple Syrup: Warm the optional maple syrup drizzle and gently pour it over the top of the cooled banana bake before serving, adding extra sweetness and gloss.
Notes
- You can substitute all-purpose flour with whole wheat flour for a heartier, fiber-rich version.
- Use ripe bananas with lots of brown spots for maximum natural sweetness and moisture.
- Be careful not to overmix the batter to keep the texture light and tender.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a nut-free alternative, omit almond flour and sliced almonds and replace almond flour with additional all-purpose flour.
