Almond Butter Crunch Banana Bread

Once upon a time, banana bread was a lunchbox staple in my household. But those days are long gone, and it’s time for a fresh take on my old classic Betty Crocker recipe. I was on a quest to find a new twist on the old favorite. I found my inspiration from an Asian cooking blog What To Cook Today – Tried and True Asian Recipes & Tutorials I found myself delightfully immersed in Marvellina’s extraordinary array of recipes.

If you have a couple of overripe bananas sitting on your counter, you NEED to make this banana bread. This healthy twist on everyone’s favorite quick bread is about to change your life. The three ingredients that set this recipe apart from any old banana bread recipe is the almond butter, Greek yogurt, and coconut oil. These three healthy fats together yield a perfectly moist banana bread.

Cardamom complements the sweetness of the bananas in this recipe and adds a distinctive aromatic quality, making the banana bread more complex and flavorful. It contributes to a richer and more exotic taste, offering a unique twist to the classic banana bread recipe.

Use super ripe bananas for the best banana bread flavor – their aroma and taste really come alive in this recipe!

How to Quickly Ripen Bananas

Baking tip: Use a kitchen scale for best results. As a teenager, not weighing ingredients led to frustrating flops, but now I know its value for baking success. Here is an informative article on this topic from King Arthur’s site: A digital kitchen scale is an essential baking tool | King Arthur Baking

Beyond Banana Bread. Almond Butter Crunch Bliss!

This healthy twist on everyone's favorite quick bread is about to change your life. The three ingredients that set this recipe apart from any old banana bread recipe is the almond butter, Greek yogurt, and coconut oil. These three healthy fats together yield a perfectly moist banana bread.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12

Course: Breakfast, Dessert, Snack

Cuisine: American, Chinese

Ingredients Equipment Method Notes

Ingredients

  

WET INGREDIENTS:

• 2 large eggs (100 grams)
• ½ cup almond butter I used freshly ground. (130 grams)
• ⅓ cup whole milk plain Greek yogurt (80 grams)
• 2 large super ripe mashed bananas (227 grams) Mashing technique matters. I prefer leaving banana chunks for texture and the simplicity of mashing them directly into the batter. If you prefer a smoother consistency, mash them separately and then mix into the batter.
• ⅔ cup sugar (140 grams)
• ½ cup coconut oil, melted (115 grams) I used unrefined, virgin for flavor and nutritive value.
• 1 tsp vanilla extract or paste

DRY INGREDIENTS:

• 1⅓ cups all-purpose flour (173 grams)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground cardamon
• ½ cup sliced almonds (80 grams) Option to toast for boosted flavor. See note below.
• 1/3 cup turbinado sugar (2½ oz.) Amount is up to you. This adds a sweet & crunchy topping!

Equipment

• digital kitchen scale
• mixing bowl
• small loaf pan 8½ x 4½
• whisk or fork

Method

 

1. Preheat the oven to 350℉
2. Grease and line an 8½ x 4½ inch loaf pan with parchment paper, overhanging on the sides for easier removal.

PREPARE THE BATTER:

1. In a big mixing bowl, whisk together all the dry ingredients until they're well combined. Set it aside for now.
2. In another bowl, whisk together the wet ingredients. Add the dry ingredients to the wet ones, then gently fold until just combined. Stop when there are no more pockets of loose flour. Don't overmix.
3. Place the batter into a greased pan, ensuring a smooth top. Sprinkle turbinado sugar over the surface.

BAKING:

1. Position the pan on the middle rack and bake for 45-50 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean with a few crumbs, not wet. If needed, bake an additional 5 minutes and retest.

COOLING:

1. Cool the loaf in the pan on a wire rack for 10 minutes to facilitate easy removal.
2. After 10 minutes, remove the loaf from the pan using the parchment paper and let it cool on the rack for an additional 10 minutes before slicing.

Notes

Banana muffins: To make muffins, line a muffin tin with paper liners and fill each cup to roughly 3/4 full, and check for doneness after 20 minutes. Makes about 8-10 muffins.

Storage: Wrap leftovers tightly in plastic wrap and store at room temperature for several days or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months.

Here’s how to toast almonds in a pan on top of the stove:

• Heat a dry skillet on medium low setting.
• Place nuts in the skillet.
• Stir and watch as almonds turn a hint of golden.
• Do NOT walk away, they can burn quickly.
• The whole process should take 1-2 minutes. 

Did you make this recipe?

Please leave a comment on the blog, my YouTube channel or share a photo on Instagram. Please tag @robinnwillow when you share your photo of the banana bread. It really helps! XRobin