This is super simple and super delicious almond banana bread, topped with flaked golden almonds and filled with bittersweet dark chocolate chips; this banana bread, I think, is a step above the others. Honestly, I could eat this almond banana bread every day.
Everyone has their own or trusted banana bread recipe they use. I did not; I can’t even count the amount I’ve tried. They were all good enough but never wowed me until this banana bread.
The best way to eat this Almond Banana Bread is when it’s still slightly warm; it’s so soft and moist it nearly crumbles. It will be tempting to eat it straight from the oven, but best to wait 10 minutes or so. Serv with a lashing of butter or some ricotta mixed with honey.
10 minutes
45 minutes
55 minutes


  • 2 eggs
  • 150g demerara sugar
  • 100ml + 3 tbsp olive oil
  • 2 1/2 tbsp buttermilk
  • 2 very ripe bananas
  • 150g self-raising flour
  • 1/2 tsp cinnamon
  • 4 tbsp almond meal
  • 150g dark chocolate chips
  • 80g flaked almonds
  • Sprinkling demerara sugar


  1. Preheat the oven to 180 degrees. Grease the loaf tin with butter and line the base with baking paper.
  2. Whisk together the eggs and the sugar until pale and slightly fluffy.
  3. Add the olive oil and milk and whisk to combine.
  4. Mash bananas separately, then add them to the mixture.
  5. Sift in the flour and cinnamon and add the almond meal.
  6. Gently stir in the chocolate chips; we don’t want to over-mix the mixture.
  7. Pour into the prepared tin, then sprinkle with demerara sugar, and top with flaked almonds.
  8. Bake for 40-45 minutes, or until a skewer inserted comes out clean.
  9. Cool in the tin for a couple of minutes before removing, then cool on a wire rack.