Whole Wheat Almond Flour Banana Bread with Browned Butter

Whole Wheat Almond Flour Banana Bread

(with Browned Butter)

There’s nothing quite like the cozy, rich aroma of banana bread baking in the oven. But if you’re looking to elevate your standard banana bread game, this recipe is for you. This recipe creates a moist, flavorful loaf (or batch of muffins) that feels indulgent while staying wholesome.

Whether you're looking for an easy meal-prep breakfast, a afternoon snack with tea, or a healthy treat for the kids, this versatile recipe fits the bill.

Recipe:

• Yield: 18 muffins OR 1 standard (9x5-inch) loaf

• Prep time: 15 minutes

• Bake time: 22–25 mins (muffins) | 60–70 mins (loaf)

Ingredients

Dry Ingredients

• 1.5 cups White whole wheat flour or Atta

• 1 cup almond meal or almond flour

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup walnuts, toasted & chopped

• ½ cup chocolate chips or butterscotch chips (optional)

Wet Ingredients

• 5 large bananas, ripe and mashed (about 2 cups)

• ⅓ cup browned butter (cooled)

• 1/2 cup organic coconut palm sugar or brown sugar

• ¼ cup maple syrup or additional coconut palm sugar

• 1 tsp vanilla extract

• 2 large eggs (Eggless substitute: ½ cup plain or Greek yogurt)

Step-by-Step Instructions

1. Prep the Oven & Pans

Preheat your oven to 350°F (170°C) (375°F /190°C for baking muffins) . Grease or line a standard 9x5-inch loaf pan with parchment paper, or line an 18-cup muffin tin with paper liners.

To make browned butter: heat unsalted butter in a thick bottam saucepan on medium heat, stir in between. Continue to cook until you start seeing browned milk solids and get nutty aroma. Takes about 10-15 min. Let the butter cool down.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, and salt. Stir in the chopped toasted walnuts and chocolate (or butterscotch) chips so they get evenly coated in flour. Set aside.

3. Combine the Wet Ingredients

In a large mixing bowl, mash the ripe bananas thoroughly using a fork, wooden spoon, or hand mixer. Pour in the browned butter, coconut sugar (or brown sugar), maple syrup, and vanilla extract. Whisk until smooth. Add the eggs (or yogurt if making the eggless version) and beat well until fully combined.

4. Combine Wet & Dry

Gently fold the dry flour mixture into the banana mixture using a spatula. Mix just until combined—do not overmix, as this can make the bread dense.

5. Bake

• For a Loaf: Pour the batter into your prepared 9x5-inch loaf pan and smooth the top. Bake for 60–70 minutes, testing with a skewer near the center.

• For Muffins: Spoon the batter evenly into your muffin cups (about ¾ full). Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool & Store

Allow the muffins or bread to cool in the pan for 10 minutes, then transfer to a wire cooling rack to cool completely. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Why You'll Love This Recipe

• Nutrient-Dense Flours: A blend of whole wheat and almond flour adds wholesome fiber, healthy fats, and a delicate, tender crumb.

• Browned Butter Goodness: Taking a few extra minutes to brown your butter adds a deep, caramel-like richness that takes banana bread to the next level.

• Super Customizable: Make it as muffins or a classic loaf, swap out sugars, or try an eggless version, it’s remarkably forgiving!

How do you like your banana bread?

Do you prefer adding chocolate chips, butterscotch chips, or keeping it classic with extra nuts? Let us know in the comments below!