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banana bread recipe with almond flour
- Total Time: 80 minutes
- Yield: 1 loaf (10 servings) 1x
- Diet: Vegetarian
Description
This moist and tender banana bread recipe incorporates almond flour and a tangy cream cheese swirl for a truly indulgent treat.
Ingredients
- 200 g (1.5 cups) all-purpose flour
- 120 g (1 cup) blanched almond flour
- 10 g (2 teaspoons) baking soda
- 5 g (1 teaspoon) ground cinnamon, for batter
- 2 g (0.5 teaspoon) fine sea salt
- 400 g (3–4 medium) very ripe bananas, mashed
- 180 g (0.75 cup) granulated sugar
- 120 ml (0.5 cup) neutral oil (e.g., canola or vegetable oil)
- 2 large eggs, room temperature
- 10 ml (2 teaspoons) alcohol-free vanilla extract, for batter
- 225 g (1 block) full-fat cream cheese, softened
- 50 g (0.25 cup) powdered sugar
- 5 ml (1 teaspoon) alcohol-free vanilla extract, for swirl
- 2 g (0.5 teaspoon) ground cinnamon, for garnish
Instructions
- Prep the Oven and Pan: Preheat your oven to 175°C (350°F). Grease and flour a 23 x 13 cm (9 x 5 inch) loaf pan, or line it with parchment paper leaving an overhang on the long sides.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking soda, 1 teaspoon of ground cinnamon, and salt until evenly distributed. Set aside.
- Mix Wet Ingredients: In a separate medium bowl, mash the very ripe bananas thoroughly with a fork until mostly smooth. Stir in the granulated sugar, neutral oil, eggs, and 2 teaspoons of alcohol-free vanilla extract until well combined.
- Fold Wet into Dry: Pour the wet banana mixture into the large bowl containing the dry flour mixture. Stir gently with a spatula until just combined, being careful not to overmix. A few streaks of flour remaining are acceptable.
- Prepare Cream Cheese Swirl: In a small bowl, prepare the cream cheese swirl by beating the softened cream cheese with the powdered sugar and 1 teaspoon of alcohol-free vanilla extract until smooth and creamy.
- Layer the Batter: Pour half of the banana bread batter into the prepared loaf pan and spread it evenly. Dollop half of the cream cheese mixture over the batter in small spoonfuls.
- Add Final Layers and Swirl: Carefully add the remaining banana bread batter over the cream cheese layer, spreading it gently. Dollop the remaining cream cheese mixture on top. Use a butter knife or skewer to create distinct ribbons by gently swirling the cream cheese into the batter.
- Bake until Golden: Bake for 55-65 minutes at 175°C (350°F). To test doneness, insert a wooden skewer into the center of the loaf, avoiding the thick cream cheese swirl. The skewer should come out with moist crumbs, not wet batter.
- Cool Completely before Slicing: Remove the loaf from the oven and let it cool in the pan on a wire rack for 15-20 minutes. Lift the loaf out using the parchment paper overhang and transfer it to the wire rack to cool completely (1-2 hours) before slicing.
- Serve and Garnish: Slice the cooled banana bread into thick pieces. Lightly dust the top with the remaining 0.5 teaspoon of ground cinnamon for a warm, aromatic finish.
Notes
Use very ripe, dark brown bananas for the best flavor and sweetness. Ensure the cream cheese is softened to room temperature for a lump-free swirl. Avoid overmixing the batter, as this can result in a tough, dense loaf. The bread must cool completely before slicing to ensure clean cuts and prevent crumbling.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (110 g)
- Calories: 430 calories
- Sugar: 23 g
- Sodium: 130 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 45 mg
Keywords: easy banana bread, almond flour, cream cheese swirl, quick bread, dessert, baking, brunch, comfort food
