Serendipity Banana Almond Bread

story behind this goodie: This is such a staple Fall treat, and it happens to be by total chance. My intention was to make Banana Walnut Bread, that quickly went sour when I realized I did not have walnuts or a few other ingredients that the recipe I had called for. I would have to say the outcome was very pleasing. I brought this to work and my employees LOVED it. It’s so yummy paired with a glass of milk, or even a scoop of vanilla ice cream. 


2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

1 egg

1 1/8 cups sugar

1/2 cup vegetable oil

2 tablespoons milk (I use 2%)

1/2 teaspoon vanilla extract

2 1/2 ripe medium-large bananas, mashed

1/2 cup chopped almond slices

1/3 cup chopped almond slices (in addition to 1/2 cup)


Preheat oven to 325. Grease a 9x5x3 loaf pan and dust with flour.

Blend the flour, baking soda, and salt; set aside.

Mix the egg, sugar, and vegetable oil until combined.

Add the flour mixture to the egg mixture and when blended, add the milk, vanilla, and mashed bananas; mix well.

Fold 1/2 cup of almond slices and pour batter into prepared loaf pan.

Top the batter with remaining 1/3 cup of almond slices.

Bake for 45-60 minutes until a toothpick comes out clean.