If you can’t already tell from this blog, I have a great mom. Really, she’s great. And here is one simple example to prove it.
Being a kid is hard. You have to sit still at school all day, you sometimes only get one recess, people kind of treat you like you’re a little kid, and then you have this thing called homework. When you get home from school, you have to do more schoolwork, which is the complete opposite of what you want to do.
My mom understood this. She knew that being a kid is hard! So, she would bake us treats and make us food as an incentive to keep keeping on. We’d often walk through the back door to the smell of freshly baking cookies or bread. One of my very favorite treats she’d make us was banana bread (or muffins). There’s nothing better than a thick slice of steaming banana bread when you’re exhausted from the day and need a pick-me-up.
This Almond-Infused Banana Bread recipe is a little different, because it’s (you guessed it) almond-infused! That little bit of pure almond extract creates an extra flavor that goes so well with banana. Throw in some chopped nuts and you have yourself a deliciously moist but crunchy quick-bread that comes together in a jiffy. Just in time for the kids to get home from school!
- 1 ½ cup whole-wheat flour
- 1 ½ cup white flour
- 1 ½ tsp. baking soda
- 1 tsp. salt
- ½ tsp. baking powder
- 4 eggs
- 1/3 cup plain Greek yogurt
- ½ cup melted coconut oil
- ½ cup unsweetened applesauce
- 2/3 cup pure maple syrup
- 1 Tbsp. pure almond extract
- 4 overripe bananas, mashed
- 1 cup chopped walnuts (optional but kind of not)
- Additional add-ins like chocolate chips, shredded coconut etc. (optional)
- Preheat the oven to 350 degrees. Grease 2 muffin pans or 2 [9 x 5] bread pans.
- In a large bowl, mix together the whole-wheat flour, white flour, baking soda, salt and baking powder.
- Create a hole in the middle of the dry ingredients and add the eggs, yogurt, melted coconut oil, applesauce, maple syrup and almond extract. Mix gently until just combined. Don’t overmix!
- In another bowl, mash the bananas with a potato masher or large fork. Add the bananas and walnuts to the batter and gently fold them in until mixed.
- Distribute evenly into the muffin pans or bread pans.
- Cook until golden brown, or until a knife or toothpick comes out clean when inserted in the center.
- For muffins: Cook about 15 minutes
- For bread: Cook for 20 minutes and then cover with foil and cook for another 35 minutes.
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This looks like a really good and healthy breakfast option! I’m always looking for something other than a bowl of cereal 🙂
Brianna, I agree with you completely…you have to mix things up for breakfast or you’ll find yourself in the cold cereal rut. 🙂 Enjoy the banana bread!
Love banana bread, but always end up making flapjacks so much easier. But definitely want to try this x
Gill, Do you make banana bread flapjacks? We’d love your recipe if you have a good one. And yes, haha flapjacks definitely take less work, but there’s something extra yummy about banana bread hot from the oven if you’re willing to put in the work 🙂
Hey!!! ok I totally LOVE your recipes and use them!! Question… is there a non-dairy substitute you think I could use in this recipe in place of the greek yogurt? I dont know if there is one with the same consistency..
Devyn! We’re so happy you like our recipes! I’ve made this before without any greek yogurt and it still turned out fine! The yogurt just creates a better consistency and finer crumb, but it’s not crucial for the recipe. Give it a try without the yogurt and see how it works for you!