rock’s go-to banana-almond bread

Rock wants me to write, “Diana was feeling sad so her awesome boyfriend made her banana bread.”  True story.  He also made me eggs benedict while I huddled under a blanket on the couch this morning even though he’s only home today because he’s off work sick.  So alright, he’s a good boyfriend.

2 cups all-purpose flour  /  2 tsp baking powder  / 1/2 cup softened unsalted butter  /  1 cup brown sugar (lightly packed)  /  2 eggs  /  1 tsp vanilla  /  3 mashed well-ripened bananas  /  1 cup almonds  /  1/2 cup skim milk


Preheat the oven to 350F.  Grind the almonds until fine using a food processor or the ever handy magic bullet.  Mix together the flour and baking powder and set aside.  In another bowl, cream together the butter and the brown sugar until it’s quite fluffy.  Mix in the eggs and vanilla until smooth and then add the mashed bananas.  Alternate between adding and mixing in the milk and the flour/baking powder mixture.  Finally, stir in the ground almonds and pour into a greased 9 x 5 loaf (Rock prefers to use a silicone one, so if you use one of those then don’t bother greasing it).  Bake for about an hour or until a toothpick/dry spaghetti noodle comes out clean.  Cool and slice and eat.


I love the smell of banana bread baking!   I don’t know if this banana-almond bread really tastes like almonds (and Rock says, “hmmm… me neither”) but he’s just really into almonds and likes to use them.  I don’t usually like nuts in my baked goods but this tastes great so who cares.  I haven’t made banana bread in quite a long time but I think mine always came out way darker in colour whereas this one is more of a golden-brown.  Give it a try, very yummy stuff.


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