Almond Butter Banana Bread
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This moist and fluffy Almond Butter Banana Bread is the perfect snack to make when you have overly ripe bananas! The addition of almond butter adds a hearty flavor as well as added protein to this beloved snack.
If you love banana bread as much as I do, be sure to check out some of my other favorites like my Eggless Mini Chocolate Chip Banana Bread, Coconut Chocolate Chip Banana Bread, or my Blueberry Buttermilk Banana Bread.
Table of Contents
I was looking to make a banana bread recipe that I could eat with a big old slab of butter on top, and that’s what inspired me to make this Almond Butter Banana Bread. I use creamy organic almond butter as well as all the traditional ingredients you’d find in banana bread. This recipe for Almond Butter Banana Bread is so simple to make, and it’s the perfect snack!
I love making banana bread as it uses up overly ripe bananas and turns what would have been waste into a sweet treat. If you're a small household, like us, you can easily freeze banana bread by wrapping it in plastic wrap and then again in foil. That way, you can use up those overly ripe bananas anytime and have snacks for later.
Why You'll Love This Recipe
Twist on a Classic: This is a fun twist on plain banana bread with the addition of almond butter. The almond butter adds a hearty flavor that is also a little bit sweet.
Added Protein: I love this Almond Butter Banana Bread because it has the addition of protein, thanks to the almond butter. So, it takes this sweet snack up a notch!
Fluffy & Moist: This is a fluffy and moist banana bread thanks to the addition of heavy whipping cream.
Ingredients
- Salted Butter: I always use organic salted butter, as that’s just what my mom always had at home when I started baking! I also like to buy only one kind of butter for eating and baking. You can use unsalted butter for this recipe if that’s all you have, just add an additional ¼ teaspoon salt to the recipe. My favorite is Organic Valley Salted Butter.
- Light Brown Sugar: When I’m making quick and easy recipes, one of my tricks is to use just one kind of sugar. I know it doesn’t seem like a big deal, but it cuts down on time and ingredients. In my traditional banana bread I’d normally use cane sugar and dark brown sugar. So, I’ll let you in on a little secret — equal parts of cane sugar and dark brown sugar is really just the same as using all light brown sugar! So that’s what I’m using here. I use my Homemade Light Brown Sugar.
- Almond Butter: I use organic creamy almond butter in this recipe. You can also sub this for peanut butter, cashew butter, or sunflower butter too!
- Ripe Bananas: You should always use overly ripe bananas for banana bread. As banana ripen their starches turn to sugar, which gives them more flavor and makes them sweet! That’s why overly ripe (or black) bananas are the best for baking.
- Heavy Whipping Cream: I use Organic Valley Heavy Whipping Cream in this banana bread recipe. If you don’t have heavy cream you can use whole milk in its place, or you could even use Keifer.
- Eggs: I use organic large eggs in this recipe. Make sure you’re using large and not medium or extra large, as different size eggs can have an effect on the recipe!
- All Purpose Flour: My favorite is Cairnspring Mills as it's fresh milled flour.
- Cinnamon: I use organic Korintje cinnamon, which I think has the best flavor.
- Baking Powder: I use aluminum free baking powder from Frontier Co-Op.
- Fine Sea Salt: My favorite salt for baking is Frontier Co-Op.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixer: You can use a stand mixer for this recipe, but a hand mixer will also work. And you can even make this with just a bowl and a spatula, I've made it all ways!
- Loaf Pan: I use a 1-pound loaf pan for this recipe. The Caraway Loaf Pan gives this banana bread its signature round shape. But you can use any 1-pound loaf pan you like.
- Parchment Paper: You may want parchment paper if you are not using the Caraway Loaf Pan. This one removes loaf cakes with grace and I usually never use parchment paper. But, if I'm using my USA Pan then I'll always use it.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and light brown sugar and mix on low until combined and there are no chunks of butter. (Or you can use a hand mixer or just a bowl with a a spatula).
Add the bananas, heavy whipping cream, eggs, and almond butter, and mix on low until combined. Add flour, baking powder, cinnamon, baking powder, and sea salt into the mixing bowl in that order. Mix on low until combined.
Step 3
Pour the batter into the loaf pan and spread out evenly. Bake for 1 hour or until a wooden pick inserted in center comes out clean. Once the loaf has cooled, remove it from the pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Easy Substitutions
- You can use a stand mixer or just a bowl with a spatula for this recipe, either will work.
- If you don't have almond butter, try using peanut butter or cashew butter.
- Easily make this gluten free by following the gluten free substitution in the Notes at the bottom of the recipe.
- Add in 1 cup of mini chocolate chips for a burst of chocolate in every bite.
- Add unsweetened fine shredded coconut on top before baking for a toasted coconut almond banana bread!
- Add 85 grams of chopped almonds if you like nuts in banana bread.
FAQ's
No, you can just use a bowl with a spatula if you prefer. You can also use a hand mixer as well.
Yes, just add ¼ teaspoon fine sea salt to the recipe.
Store in an airtight container at room temperature. Or, you can also wrap in plastic wrap and then freezer for later as well.
Craving More?
Almond Butter Banana Bread
Ingredients
- 113 grams salted butter (softened)
- 170 grams light brown sugar (packed)
- 2 large ripe bananas
- ¾ cup heavy whipping cream (room temperature)
- 2 large eggs (room temperature)
- 64 grams almond butter
- 191 grams all purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
Instructions
- Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and light brown sugar and mix on low until combined and there are no chunks of butter. (Or you can use a hand mixer or just a bowl with a a spatula).
- Add the bananas, heavy whipping cream, eggs, and almond butter, and mix on low until combined. Add flour, baking powder, cinnamon, baking powder, and sea salt into the mixing bowl in that order. Mix on low until combined.
- Pour the batter into the loaf pan and spread out evenly. Bake for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Once the loaf has cooled, remove it from the pan.
- Store in an airtight container for up to 7 days.
Video
Notes
Nutrition
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