bananaalmondcoconut
Claire Saffitz’s Almond Butter Banana Bread
A moist banana bread made with Greek yogurt, coconut oil, almond butter and a touch of cardamom.
From YouTube · Jun 3, 2021
A moist banana bread made with Greek yogurt, coconut oil, almond butter and a touch of cardamom.
30 min
Prep time
55 min
Cook time
1 hr 40 min
Total time
10 slices
Yield
Ingredients
17 ingredients- FOR THE PAN
- Coconut oil, for greasing
- ALMOND BUTTER SWIRL
- 3 tbsp almond butter
- 1 tbsp granulated sugar
- 1 tsp virgin coconut oil, gently warmed until liquid
- BANANA BREAD
- 1 1/3 cups (173 g) plain flour
- 1 tsp baking powder
- 1 tsp Diamond Crystal kosher salt, or about 1/2 tsp fine salt
- 1/2 tsp bicarbonate of soda
- 1/4 tsp ground cardamom
- 2 large eggs, cold from the refrigerator
- 2/3 cup (approximately 133 g) granulated sugar
- 1/3 cup almond butter
- 1/2 cup (approximately 112 g) virgin coconut oil, gently warmed until liquid
- 1 cup (227 g) mashed very ripe banana, from approximately 2 large bananas
- 1/3 cup (80 g) plain whole-milk Greek yogurt
- 1 tsp vanilla extract
- 1/2 cup (60 g) unsalted roasted almonds, coarsely chopped, optional
Method
23 steps- Position an oven rack in the centre and preheat the oven to 180°C, or 350°F.
- Grease a 4 1/2-by-8 1/2-inch loaf tin with coconut oil.
- Line the base and two long sides with a strip of baking paper, leaving enough overhang to lift out the baked loaf.
- Lightly grease the baking paper with additional coconut oil.
- For the swirl, combine the 3 tablespoons almond butter, 1 tablespoon sugar and 1 teaspoon liquid coconut oil in a small bowl.
- Stir until smooth and set aside.
- Mash the ripe bananas until mostly smooth, then measure out 1 cup.
- In a medium bowl, whisk together the flour, baking powder, salt, bicarbonate of soda and cardamom.
- In a large bowl, whisk the eggs until blended and slightly frothy.
- Add the 2/3 cup sugar and whisk until the mixture is smooth and slightly lightened.
- Whisk in the 1/3 cup almond butter until no lumps remain.
- Add the 1/2 cup liquid coconut oil, mashed banana, Greek yogurt and vanilla.
- Whisk until the wet mixture is smooth and evenly combined.
- Add the dry ingredients to the wet ingredients.
- Fold gently with a spatula just until no dry flour remains.
- Fold in the chopped roasted almonds, if using.
- Scrape the batter into the prepared loaf tin and smooth the surface.
- Spoon the reserved almond butter mixture over the batter in several dollops.
- Drag a skewer or the tip of a knife through the topping to create a loose swirl without mixing it fully into the batter.
- Bake for approximately 55 minutes, until the loaf is deeply golden and a skewer inserted into the centre comes out clean or with a few moist crumbs.
- Place the tin on a wire rack and leave the bread to cool in the tin for approximately 10 minutes.
- Use the baking-paper overhang to lift the loaf carefully from the tin.
- Transfer it to the rack and leave it to cool for at least 15 minutes before slicing.
Recipe notes
Helpful tips
- Use very ripe bananas for the best flavour and texture.
- Mix the batter only until the flour is incorporated.
- Swirl the almond butter lightly over the top rather than mixing it completely into the batter.
Equipment
- Loaf pan
- Mixing bowls
- Whisk
- Fork or potato masher
- Spatula
Storage
Store the fully cooled banana bread in a covered container.
Substitutions
Roasted almondsOmit
The almonds are explicitly optional.
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