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Baking recipe · from the recipe book

Almond Butter Banana Bread

A moist, tender banana loaf swirled through with rich roasted almond butter and topped with a crunch of toasted sliced almonds.

Almond Butter Banana Bread

Ingredients

  • 3 medium360 gBananavery ripe, mashed
  • ½ cup120 gAlmond butter, no salt addedstirred well
  • 1¾ cups220 gAll-purpose flour
  • ½ cup packed120 gBrown sugarpacked
  • 2 large100 gEggsroom temperature
  • ¼ cup57 gUnsalted buttermelted and slightly cooled, plus a little for the pan
  • ¼ cup60 gPlain yogurt, low-fat
  • ¼ cup whole40 gAlmondssliced or roughly chopped
  • 1¼ tsp5 gVanilla extract
  • 1⅛ tsp5 gBaking soda
  • ¾ tsp3 gBaking powder
  • ¾ tsp2 gGround cinnamon
  • ½ tsp3 gSalt

Steps

  1. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little of the butter and line it with a parchment sling.
  2. In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon and salt. Set this dry mix aside.
  3. In a large bowl, mash the banana until mostly smooth. Whisk in the brown sugar, egg, melted butter, yogurt and vanilla until even.
  4. Whisk three quarters of the almond butter into the banana mixture until smooth; keep the remaining quarter for the swirl.
  5. Add the dry mix to the banana mixture and fold with a spatula just until no dry flour remains; a few lumps are fine.
  6. Scrape the batter into the pan and smooth the top. Dot the remaining quarter of the almond butter over the batter and drag a knife through it in a few figure-eights to swirl.
  7. Scatter the almonds evenly over the top.
  8. Bake 55 to 65 minutes, until the loaf is deep golden and a toothpick in the center comes out clean. Tent loosely with foil after 40 minutes if the almonds darken too fast.
  9. Cool in the pan on a rack for 15 minutes, then lift out by the parchment and cool completely on the rack, about 1 hour, before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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