Almond Butter Banana Bread
An easy recipe for banana bread with an almond butter swirl on top.
Servings 12
Calories 252kcal
Cost 5
Ingredients
Almond Butter Swirl
- 3 tablespoons almond butter (48 grams)
- 1 tablespoon sugar (12 grams)
- 1 teaspoon coconut oil (4 grams)
Bread
- 1 ⅓ cups all-purpose flour (175 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt, scant or 1 teaspoon Diamond kosher
- ¼ teaspoon cardamom
- 2 large eggs
- ⅔ cup sugar (130 grams)
- ½ cup coconut oil (refined for a neutral flavor) (I weighed it and it was 96 grams)
- ⅓ cup almond butter (85 grams)
- ⅓ cup whole Greek yogurt (40 grams)
- 2 large bananas very ripe (8 oz/240 grams)
Instructions
- Preheat oven to 350 degrees F. Grease an 8 ½ by 4 ½ inch loaf pan, line with a strip of parchment, grease again.
- Make the swirl first. Mix together 3 tablespoons of softened almond butter, tablespoon of sugar and 1 teaspoon of coconut oil. Set aside.
- In a large bowl, whisk together flour, baking soda, baking powder and salt . Also the cardamom.
- In a mixing bowl, whisk together the eggs, sugar, coconut oil, almond butter and yogurt. Stir in the bananas.
- Add flour mixture to banana mixture and stir until combined.
- Scrape the batter into the pan, then dollop the almond butter swirl mixture on top. Drag a knife through it to create a swirly pattern.
- Bake in the lower third of the oven for 60-70 minutes or until a toothpick inserted near the center comes out clean.
- Let cool for about 30 minutes in the pan. Loosen sides of loaf with a knife, then carefully turn from pan and let cool completely before slicing.
Notes
The nutrition counts are just estimates and may or may not be accurate.
Nutrition
Serving: 75g | Calories: 252kcal | Carbohydrates: 27g | Protein: 5g | Fat: 14g