A soft and moist almond poppy seed banana bread with crumb topping. This sweet quick bread is lightly sweetened with honey and has a light almond and poppy seed flavor that complements the banana perfectly. The buttery crumb topping takes this banana bread to the next level! Perfect snack, dessert or part of a sweet breakfast.
Ok, I know what you are thinking. The internet does not need ANOTHER banana bread recipe. But this almond poppy seed banana bread recipe is beyond DELICIOUS! If you love banana bread, I highly recommend giving it a try. It has all those things to love about banana bread but with a little extra flare.
The bananas and Greek yogurt work together to keep the quick bread moist, while the slight almond flavor and poppy seeds give it something extra special. All the flavors work beautifully together and none are competing.
And I think that a buttery crumb topping paired with almost any sweet quick bread takes a good recipe to an amazing, I need another slice recipe! I have a similar crumb topping that I used for my chocolate chip pumpkin bread that does not disappoint!
Why you will love this Almond Poppy Seed Banana Bread with Crumb Topping
Easy: This banana bread with a crumb topping comes together quickly and does not require any special baking tools or ingredients. The hardest part is waiting for it to come out of the oven!
Perfect for overly ripened bananas: Don’t let those overly ripened bananas go to waste! This is the perfect recipe to use them up! The brown bananas are best because they are sweeter and add to the flavor of the banana bread!
Delicious: An important one, and maybe obvious, but this almond poppy seed banana bread is so DELICIOUS! The flavors from the almond extract work beautifully with the sweetness from the banana and slightly nutty flavor from the poppyseed. Plus, the crumb topping takes this quick bread to the next level!
Ingredients you will need to make this banana bread recipe
Bananas: 3 very ripened bananas add the flavor and texture of this sweet quick bread.
Greek Yogurt: A plain Greek yogurt helps keep this banana bread moist and tender. You can use any percentage you wish or swap for a plant-based yogurt.
Honey: Adds the perfect touch of sweetness to the bread. You can switch it out for maple syrup.
Neutral Oil: You will need a neutral oil to add moisture to your banana bread loaf. Avocado oil, canola or vegetable oil are good choices.
Eggs: 2 eggs provide structure to the batter.
Almond Extract: A touch of almond extract adds just a hint of almond taste to the banana bread. It is mild, so if you wish for a bolder almond flavor, increase the amount from 1/2 teaspoon to 1 teaspoon.
Vanilla Extract: Adds to the flavor of the banana bread.
All-Purpose Flour: The all-purpose flour provides structure and texture.
Almond Flour: Almond flour is added to the batter to add moisture, flavor and texture to the banana bread.
Baking Powder and Baking Soda: The leavening agents used to help the sweet quick bread rise.
Salt: Enhances the flavors.
Poppy seeds: Adds to the flavor and texture of the banana bread. You can skip the poppy seeds, but I highly recommend keeping them in the recipe. You can usually find poppy seeds in the baking aisle at the grocery store with the spices.
Crumb Topping: The buttery crumb topping that is baked onto the banana bread is made up of all-purpose flour, brown sugar, a touch of cinnamon, and butter. It takes this banana loaf to the next level.
Tips and tricks for success
- Make sure that you are using pretty ripened bananas for best results. If the peel is still green, the bananas will have a lower sugar content and affect the flavor of the banana bread. They also smash up easier when ripened so it blends better into the batter.
- After you add the dry ingredients into the wet, be careful not to overmix the batter. You will want to stir together until just combined. Over mixed batter can cause a denser bread.
- Line your bread pan with parchment paper for easy clean up. If you choose to skip the parchment paper, make sure to grease the pan well so the bread does not stick.
- Watch your bake time carefully! Trust me, you do not want to over bake this banana bread. Start low and check on the loaf. The batter should just be set and toothpick will come out clean when it is done.
- You can store the almond poppy seed banana bread at room temperature for in an airtight container for about 3 days.
If you give this almond poppy seed banana bread with crumb topping a try, be sure to let me know your thoughts in the comments below! I really appreciate your feedback!
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking! I hope you love this almond poppy seed banana bread as much as I do!
Almond Poppy Seed Banana Bread with Crumb Topping
Ingredients
- 3 ripe bananas
- 2 eggs
- 1 1/2 C. All-purpose flour
- 2/3 C. Almond flour
- 1/2 tsp. Almond extract
- 1/2 C. honey or maple syrup
- 1/4 C. Greek Yogurt
- 1/2 C. Oil
- 1/2 tsp. Baking soda
- 1 tsp. Baking powder
- 1 tsp. Vanilla extract
- 1/2 tsp. Salt
- 1 Tbsp. Poppy seeds
Crumb Topping
- 1/2 C. All-Purpose Flour
- 1/4 C. Brown sugar
- 1/2 Tsp. Cinnamon
- 4 Tbsp. Butter cold and cut into small pieces
Instructions
- Bake at 350 degrees F. Line a 1-pound bread pan with parchment paper or grease.
- To make the batter, stir together the all-purpose flour, almond flour, baking powder, baking soda, salt and poppy seeds in a medium mixing bowl. Set aside.
- In a separate large mixing bowl, add the bananas. Mash down with a fork until there are no or few lumps remaining. Add in the eggs, honey, Greek yogurt, vanilla extract, almond extract, and oil. Whisk together or use a hand mixer until fully combined.
- Stir the dry ingredients into the wet, mixing until just combined. Be careful not to over mix.
- Pour the batter into the bread pan.
- To make the crumb topping, add the flour, brown sugar and cinnamon into a medium bowl. Mix together. Add the butter and cut into the flour mixture with a pastry cutter or fork until it resembles coarse sand.
- Evenly sprinkle the crumb topping over the batter. Bake for 53-63 minutes, or until the batter is set and a toothpick comes out clean. Let cool slightly and enjoy!
