There is a time and place for banana bread, am I right?
Lucky for us, that time and place is now.
Hi — it’s Friday! We made it. How are things? What’s new?
I’m excited because tomorrow is our first official BRUNCHSHOP and I’ve been a bit scattered all week (which explains being MIA on Instagram and Snapchat). I can’t wait for the fun we have planned.
Let’s be honest: is there ever a bad time for banana bread?
The only bad time in our house is when we don’t feel like eating an entire loaf in one evening — which is, um, never. We always end up finishing it. One little slice here, a sliver toasted after dinner, a quick taste as a pre-breakfast snack… 24 hours later it’s gone.
Before I know it there’s a crumb-covered, empty loaf pan on the counter.
Banana bread never lasts here. And I don’t hate it.
This version is loaded with flavor and a few wholesome twists.
First, I used olive oil instead of butter or coconut oil. Second, I added plenty of almond butter. I used to not love almond butter, but after discovering Justin’s, I warmed up to it — enough to add it to banana bread. Third, I folded in almond flour because I enjoy the texture it lends to baked goods. This isn’t gluten-free, but the almond flour adds a lovely nutty depth.
And finally — I roasted the bananas. I’m not sure why I didn’t do this years ago. Roasting (or otherwise caramelizing) the bananas concentrates their sweetness and adds a rich flavor that transforms the loaf.
Roasting the bananas takes only a few minutes and you’ll be preheating the oven anyway, so it’s absolutely worth it. They become extra sweet and jammy — I might never make banana bread another way.
Okay, that’s a lie — I’ll always be chasing the next best banana bread. But that’s fine: more banana bread for everyone.
Almond Butter Roasted Banana Bread
Almond Butter Roasted Banana Bread
1
(9×5-inch) loaf
Ingredients
- 4 medium bananas they don’t need to be ripe
- 2 cups all-purpose flour
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sugar
- 1/4 teaspoon salt
- 2 large eggs
- 2/3 cup plain Greek yogurt
- 1/2 cup olive oil
- 1 teaspoon vanilla extract
- 1/2 cup almond butter
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment and spray a 9×5-inch loaf pan with nonstick spray.
- Place the bananas, peel on, on the prepared baking sheet. Roast for about 20 minutes until the skins are black. Let cool slightly, then peel and mash the bananas with a fork.
- In a large bowl whisk together the all-purpose flour, almond flour, baking soda, baking powder and salt.
- In another bowl whisk the eggs with the sugar, yogurt, olive oil and vanilla extract until combined.
- Add the wet mixture to the dry ingredients, then fold in the mashed bananas and almond butter. Stir until just combined. Pour batter into the loaf pan and bake 60 to 65 minutes, until golden and the center is set.
- Let the loaf cool completely before slicing.
Did you make this recipe?
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Apologies in advance for the likely whole-loaf consumption.