Almond Butter Banana Bread
Almond Butter Banana Bread, Claire Saffitz
Section titled “Almond Butter Banana Bread, Claire Saffitz”Description
Section titled “Description”A rich, cardamom-scented banana bread from Claire Saffitz (Dessert Person). Almond butter works both into the batter and as a swirled topping that caramelizes during baking. Best made with very ripe bananas — the darker the better.
Yield: 1 loaf (10 slices)
Vegetarian Tree nuts Eggs Dairy GlutenIngredients
Section titled “Ingredients”| Item | Amount |
|---|---|
| all-purpose flour | 165g (1⅓ cups) |
| baking powder | 4g (1 tsp) |
| baking soda | 3g (½ tsp) |
| kosher salt | 1 tsp |
| ground cardamom (or cinnamon) | ¼ tsp |
| Item | Amount |
|---|---|
| very ripe bananas, mashed | ~240g (3 bananas) |
| granulated sugar | 100g (½ cup) |
| large eggs, room temperature | x2 |
| smooth almond butter | 65g (¼ cup) |
| plain Greek yogurt | 60g (¼ cup) |
| coconut oil, melted | 27g (2 tbsp) |
| vanilla extract | 5g (1 tsp) |
Topping
Section titled “Topping”| Item | Amount |
|---|---|
| smooth almond butter | 48g (3 tbsp) |
| granulated sugar | 13g (1 tbsp) |
| coconut oil, melted | 5g (1 tsp) |
| Items |
|---|
| 8½”×4½” loaf pan |
| parchment paper |
| two large bowls |
| whisk |
| skewer or toothpick |
| wire rack |
Recipe
Section titled “Recipe”-
Prep: Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper and lightly oil.
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Make topping: Stir together 48g almond butter, 13g sugar, and 5g coconut oil until smooth. Set aside.
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Mash bananas: Mash the 3 ripe bananas until smooth — you want about 240g (1 cup).
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Mix dry ingredients: Whisk together flour, baking powder, baking soda, salt, and cardamom in a large bowl.
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Mix wet ingredients: In a separate bowl, whisk the eggs and 100g sugar together until lightened and slightly pale. Add the almond butter, yogurt, mashed banana, coconut oil, and vanilla. Whisk until combined.
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Combine: Fold the dry ingredients into the wet batter until just combined — don’t overmix.
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Fill and swirl: Pour the batter into the prepared pan. Drop spoonfuls of the topping over the surface, then drag a skewer through in a figure-eight or swirl pattern.
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Bake: Bake for 55 minutes, until deep golden and a toothpick inserted in the center comes out clean.
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Cool: Cool in the pan for 10 minutes, then transfer to a wire rack. Let cool for at least another 15 minutes before slicing.
* % Daily Value based on a 2,000 calorie diet · Estimated values