Almond Butter Banana Bread

 Bake #3 of 2025: Almond Butter Banana Bread by Claire Saffitz

This recipe is from Claire's excellent first cookbook Dessert Person, which is very likely at your local library, but is also available online with a full video walkthrough on her YouTube (recipe in the video description).

I've tried many a banana bread recipe over the years, but this is the first version that really feels like it's bringing something new and unexpected to this classic bake. As Claire explains in the cookbook headnote and in the video, the almond butter and cardamom give it a really savory note that is so pleasant. And as with most of her recipes, she has dialed the sweetness way back from other versions so that this actually feels like a reasonable breakfast item or afternoon snack, not just a piece of cake. I've made it three times and haven't been disappointed yet. 

*Note - this one doesn't look right because I should know better than to try to make a recipe while also preparing myself lunch. I had to scrape it out of the pan back into the bowl to add an essential forgotten ingredient, thus ruining the topping swirl. Zero doubt it'll still be delicious though!

Ingredients:

For the almond butter swirl:

• 3 Tbsp almond butter (45g)
• 1 Tbsp sugar (12g)
• 1 tsp virgin coconut oil (4g), gently warmed to liquefy

For the bread:

• 1/3 cup almond butter (85g)
• 2/3 cup sugar (130g)
• 1/2 cup virgin coconut oil (113g), gently warmed to liquefy
• 1-1/3 cups all-purpose flour (173g)
• 1 tsp baking powder
• 1/2 tsp table salt
• 1/2 tsp baking soda
• 1/4 tsp ground cardamom
• 2 large eggs, cold from the refrigerator
• 1 cup mashed banana (227g), from ~2 very ripe large bananas
• 1/3 cup plain whole milk Greek yogurt (80g)
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350F. Grease an 8.5x4.5 loaf pan, line with a strip of parchment, grease again. (I don't line with parchment because I don't mind just turning it out.)
2. Make the swirl first by combinging the three ingredients in a small bowl. Set aside.
3. In a large bowl, whisk together flour, baking powder, salt, baking soda, and cardamom.
4. In a medium mixing bowl, whisk the eggs to break apart. Then, add the sugar and whisk vigorously for 30 seconds. Next, add the coconut oil, almond butter, yogurt, and mashed bananas; whisk well to combine (a few banana lumps are fine).
5. Add wet ingredients to the dry and stir until just combined.
6. Scrape the batter into the prepared pan, then dollop the almond butter swirl mixture on top. Drag a large toothpick, skewer, or knife through to create a swirl.
7. Bake in the lower third of the oven for 60-70 minutes or until a toothpick inserted near the center comes out clean.
8. 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.