Instructions
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Preheat the oven to 350°F. Grease two loaf pans.
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Mash the bananas in a bowl, then stir in the white and brown sugars.
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Beat in the butter until combined, followed by the eggs, vanilla extract, and almond extract.
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Add the all‑purpose flour, almond flour (or almond meal), and baking soda; mix until just incorporated.
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Divide the batter evenly between the two prepared loaf pans.
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Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
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Allow the loaves to cool before slicing and serving.
Video
“Perfectly moist BANANA BREAD” by Muhlissuh__, watch on YouTube.
About this recipe
This banana bread is soft, tender, and packed with sweet banana flavor, thanks to a blend of white and brown sugars and a touch of almond extract. The combination of all‑purpose and almond flours gives it a delicate crumb while keeping it gluten‑friendly for those who prefer a nutty twist.
Serve the loaf warm or at room temperature, sliced thick and spread with butter or your favorite jam. It’s perfect for breakfast, a snack, or a comforting dessert any time of day.
