Banana bread with almonds

Happy birthday dear little blog! You are 7 years old. I don’t know how it happened!

There are so many recipes we made together. A bunch of good souls we’ve met because you exist. I hope you will be a tiny space in the wide universe where I can always come back to and share sweet little bits from my life.

And how are you lovely people who stumble around here? What are you up to?

Grab a slice of banana bread and celebrate with us 🙂

Otolenghi's banana bread with almonds

Banana bread with almonds

Based on Yotam Ottolenghi recipe from “Plenty more”


  • 180g almonds
  • 3 bananas, mashed
  • 175g demerara sugar
  • 100g dark muscovado sugar
  • 3 eggs, lightly beaten
  • 1/2 tsp salt
  • 140ml milk
  • 70ml sunflower oil
  • 275g plain flour, sifted
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder


Preheat the oven to 170°C/150°C fan. Line the 25cmx12cm loaf tin with parchment paper.

Place the almonds on a baking tray and roast them for 10 minutes. Let them cool. Chop them roughly. Set aside.

Place bananas, sugars, and eggs in an electric mixer and beat until combined.

Still mixing, slowly add salt, milk and finally oil.

Gradually add in the flour, baking soda, and baking powder and mix until combined.

Stir in chopped almonds and pour into prepared tin.

Bake for 60-70 minutes or until a skewer inserted in the middle comes out clean, remove and cool.

otolenghi banana breadP1040293-Edit2856 x 4272


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