That crispy sugared-almond topping right there…that’s the best part.
Sure, this banana bread is tender, moist, not too sweet, with little pops of banana in each slice.
But it’s that sugar-crisp crust that pushs this bread into nirvana-land.
The crispy, caramelized sugar crust and that bit of almond crunch is just spot on.
And I hate saying spot on.
I would rather say rock on.
Or party on.
Also, I got to use Greek yogurt in this thing. I just thought I’d throw it in there.
And it totally worked.
I was originally making this healthied-up banana bread strictly for my kids.
In fact, while making it, I was thinking there was no way I was going to post it.
I threw in —
- Greek yogurt for the protein
- White whole wheat flour
- Flaxseed (oh yeah, baby. flaxseed)
I cut back on —
- the butter
- the sugar
- the all-purpose flour
I thought the bread would come out gummy and pale and have that health bread taste that usually just sucks.
I am so glad I was so wrong.
It’s actually the best banana bread I’ve made (or eaten) yet.
The bread smelled fabulous while baking and came out tasting even better.
It has a moist, tender crumb spotted with little chunks of banana and a golden edge.
And then there’s that sugared-almond top I can’t stop talking about. Did I mention that it’s rocking?
To make up for so little sugar in the batter, I sprinkled some sugar and sliced almonds over the top of the bread before I baked it.
Most of the sugar caramelized, while the rest of it sugared up the almonds.
The bread behaves so well, you can cut it into even the thinnest slices.
But why would you want to?
I had to go with big thick slabs. And I don’t feel a darn bit guilty about it.
Party on, Garth.
If you’re looking for more of a cake-like banana bread, chockful of butter and cinnamon chips, check out my very first post ever — banana bread on crack.
Bodacious Banana Bread with Sugar-Almond Crisp
- 1/4 cup sliced almonds
- 2 tablespoons granulated sugar
- 1 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 3 tablespoons milled golden flaxseed
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- dash of nutmeg
- 1/4 cup light brown sugar
- 3 tablespoons unsalted butter, melted
- 3 tablespoons plain, non-fat Greek yogurt, stirred well
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 5 medium-sized ripe bananas, roughly mashed (about 2 cups mashed bananas) (see note)
Preheat oven to 350 degrees. Grease a 9×5 loaf pan well.
In small bowl, stir together sliced almonds and granulated sugar. Set aside.
In medium bowl, whisk together both flours, flaxseed, baking soda, kosher salt, cinnamon and nutmeg. Set aside.
In large bowl, whisk together brown sugar, melted butter, Greek yogurt, eggs and vanilla until well-combined.
Stir in mashed bananas. Gently stir in flour mixture until just combined (a few streaks of flour are ok).
Pour into loaf pan. Sprinkle the almond-sugar mixture evenly over top of bread.
Bake for 45 to 50 minutes, until toothpick inserted in center comes out clean.
Cool in pan for 5 minutes, then carefully remove and allow bread to cool on wire rack.
Serve warm or at room temperature.
To store, wrap cooled bread in plastic wrap and store in an airtight container in the refrigerator. Rewarm banana bread before serving.
Note: I like to mostly mash my bananas, leaving little chunks of banana in there for texture and flavor.