My regular banana bread recipe is taken to a lighter and moister level with the new addition of almond milk. This banana bread recipe has been my go-to for some years now and is the perfect use of those over-ripe bananas that always seem to ripen at the wrong time. I am baffled at how bananas can go from green and inedible to over-ripe in what seems like just hours. Yet, if I need them to ripen quickly, they’re stubborn and wont ripen. I digress. This is not a gluten free banana bread: The title may suggest that this recipe is gluten-free, it is not. The recipe uses all-purpose flour, but does use almond milk.
Almond milk banana bread
Almond milk is a great dairy-free alternative and adds great moisture to the bread. This recipe never fails me and turns out perfectly every time.
How long does banana bread keep?
To maximize the shelf-life of the banana bread, wrap well in plastic wrap or foil and place in a plastic container with a lid. It should stay moist at room temperature (68-77°F/20-25°C) for 2-3 days.
Best loaf/baking pan for banana bread
The glass loaf pan I use (the one in the pictures) is a 1.5 qt that measures 8.3 inches x 4.6 inches. If you use a dark metal baking pan, you should reduce the oven temperature by 25°F/18°C as it will bake faster on the outside than the inside. If using a glass or light metal baking pan, keep the temperature. The baking time will not only depend on the pan, but how your oven is calibrated. If you’ve tried this Almond Banana Bread or any other recipe on the blog then don’t forget to rate the recipe and let me know how they turned out in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAMand PINTEREST to see daily recipe updates. Creamy Almond Coconut Cashew Coffee
