Laurens Kitchen

Childhood mixed with elevated flavors. A rich and decadent loaf that combines the flavors of caramelized sweet bananas with rich almond butter. Completed with chunks of bananas and topped with an addicting crunchy, almond butter sugary topping.

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What makes this bread better than the rest?

My banana bread is an elevated take on the childhood classic. This recipe incorporates caramelized bananas in the batter, which enhances the overall banana flavor of the bread. The caramelized flavor pairs perfectly with the addition of almond butter and chunks of banana that are mixed directly into the batter. Finally, the bread’s topped with a crunchy almond butter topping that perfectly ties in the almond flavor.

My inspo:

This recipe is heavily inspired by Claire Saffitz’s Almond Butter Banana Bread; However, I tweaked a couple of elements. For example, my bread uses a mix of both brown and white sugar rather than exclusively white. This results in a more tender crumb. Additionally, the brown sugar enriches the caramelized notes from the bananas. Most importantly, I added caramelized bananas and banana chunks into the batter, which I believe makes the biggest difference.

What is Caramelizing?

Caramelizing occurs when sugar is heated with some type of liquid. During the heating process, the sugar crystals expand and toast, resulting in a sticky texture and darkening in color. In this recipe, I use butter, brown sugar, and cinnamon to caramelize the bananas. Caramelizing helps to enhance the overall flavor of the bananas and naturally adds sweetness.

How to Caramelize Bananas:

Start by slicing the bananas lengthwise. In a pan, melt the butter, then add sliced bananas(sliced side down). Sprinkle the bananas with sugar and cinnamon. Let bananas cook in butter and sugar until fragrant. The bottom side of the banana should become dark and toasty. Flip the bananas and allow the second side to toast. Once caramelized, Remove them from the pan and let them cool completely before mashing.

What type of bananas should I use?

Any bananas will do! The great thing about this recipe is that you can use bananas at any stage and still achieve perfectly moist, delicious bread. In fact, I recommend using bananas at different stages for each component! I recommend using slightly ripe bananas for caramelizing, overripe, mushy, and brown-spotted bananas for mashing, and underripe, slightly hard bananas for the banana chunks.

Can I use frozen bananas?

Yes! Frozen bananas are perfect for mashing into the batter; make sure to let them fully defrost at room temperature and drain any excess liquid before mashing. However, I recommend using fresh bananas for the chunks in the batter; frozen, mushy bananas won’t give you the chunky texture you’re looking for.

What other things can I add to the batter?

Personally, I like sticking to the banana chunks, but you can totally add nuts or chocolate as well! I’d recommend toasted walnuts, pecans, or chopped dark chocolate.

Tips for making Banana Bread:

• Use slightly over-ripe bananas. The perfect banana bread is achieved through the sweetness level of your bananas, so using bananas that are brown with some spots ensures the proper sweetness level.
• Make sure your coconut oil is cooled to room temperature before adding it to the batter. Adding hot oil to the batter can cause separation, preventing it from emulsifying properly. Heat oil in the microwave in 10-second intervals until completely melted, then let it cool at room temperature.
• Use spices based on personal preference. This recipe calls for 1 tsp of warm spices; find the mixture that works for you! My favorites are cinnamon, nutmeg, and cloves.
• Use a standard size 9×5 loaf pan to ensure the loaf bakes evenly. If you have a smaller pan, that’s ok too; you will probably end up with a taller, more rounded loaf!
• Don’t overmix the batter. Overmixing causes gluten development, which causes the bread to become tough and chewy. However, this batter tends to be very forgiving and difficult to overmix! To avoid gluten development, mix until the last traces of flour disappear.
• Line your pan using parchment paper to ensure clean removal. I recommend lightly greasing your pan with butter before laying your parchment. A little trick I like to use is using binder clips to clamp the edges to help keep the parchment in place. (BUT make sure to REMOVE them before baking).
• Make sure to let the bread cool COMPLETELY before removing it from the pan(1-1.5 hours). If you try to remove the bread too soon, it will crumble and fall apart.

Banana Bread Ingredients:

Bananas- You’ll need about a total of 4 medium-small sized bananas.

Sour cream- This recipe uses sour cream to add moisture to the bread, resulting in a tender crumb.

Almond butter- I recommend using a natural almond butter because of the natural oils, but any will do!

Coconut Oil- Because of its extremely high fat content, coconut oil makes the most tender cake.

Vanilla-1/2 a tsp will do; it’s just enough vanilla flavor.

Flour- I like to use all-purpose flour in this recipe. However, I haven’t tested it with cake or bread flour.

Baking Powder and Soda-This recipe uses a combination of baking soda and powder to ensure the appropriate amount of leavening.

Salt- No baked good is complete without a pinch of salt.

Warm Spices: Personally, I like to use a mixture of cinnamon, nutmeg, and clove, but you can use any combination of warm spices!

How to make Chunky Almond Butter Banana Bread:

For the Bananas:

• Start by caramelizing your bananas. Slice 2 of your bananas in half.
• Add a tablespoon of butter to a pan over medium-low heat.
• Once the butter is fully melted, add your bananas, cut side down.
• Sprinkle brown sugar, cinnamon, and pinch of salt ontop of the bananas and give the pan a swirl, making sure everything is equally coated.
• After about two minutes, or when the bottoms of the bananas are brown, flip.
• Cook for another two minutes.
• Remove from pan and let cool completely.

For the Topping:

• Heat 1 tsp coconut oil in the microwave for 10 seconds or until complexly melted.
• Combine melted coconut oil with 3 tablespoons of sugar and 2 tablespoons of almond butter.
• Mix until fully combined. It should have a grainy texture
• Set aside for later.

For the Batter:

• In a large bowl whisk together flour, baking soda, baking powder, and warm spices.
• In a medium-sized bowl, beat sugar and eggs until light and silky. The mixture should form a ribbon.
• Mix in mashed bananas, almond butter, and sour cream.
• Carefully whisk in coconut oil and vanilla.
• Combine the wet and dry ingredients by pouring the wet mixture into dry.
• Finally, fold in banana chunks.
• Top the loaf with dolups the almond butter topping and swirl, creating a design.
• Bake at 350 F for 55-65 minutes