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Lauren Sheppard's avatarLauren Sheppard

Chunky Almond Butter Banana Bread

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Prep Time 15 minutes
Cook Time 1 hour
Servings: 8 slices
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Caramelized Bananas
  • 3 (250g) Bananas (ripe)
  • 3 tbsp Butter
  • 2 tbsp Brown Sugar
  • 1 tsp Cinnamon
For the Cake
  • 1/3 cup(85g) Almond Butter
  • 1/3 cup(67g) Sugar
  • 1/3 cup(67g) Brown Sugar
  • 2 eggs (cold)
  • 1/3 cup(110g) Coconut Oil (melted + cooled*)
  • 1 tsp Vanilla
  • 1 cup(250g) Bananas (mashed)
  • 1/3 cup(80g) Sour Cream (room temp)
  • 1 1/3 cup(173g) Ap Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Warm Spices
  • 2 (150g) Bananas (undercipe: cut into cubes)
Almond Butter Topping
  • 2 tbsp Almond Butter
  • 3 tbsp Sugar
  • 1 tsp Coconut Oil (melted)

Equipment

  • 9x5 Standard sized loaf pan
  • Skillet
  • Medium and large-sized mixing bowls

Method
 

  1. Preheat oven to 375F and line a standard sized 9x6 loaf pan with parchment paper*
Caramelizing Bananas
  1. Slice 2 slightly ripe, large bananas lengthwise, removing the tips.
  2. In a skillet, melt 2 tablespoon butter over medium-high heat. Once melted add sliced banana, cut side down to teh pan.
  3. Sprinkle with brown sugar and cinnamon, making sure to coat the bananas evenly.
  4. Let bananas cook until fragrent and the bottoms form a brown, crispy skin. About 3-4 mintues.
  5. Then, flip bananas and cook for an additional 2-3 mintues.
  6. Remove caramelized bananas from pan and let cool completely before mashing.
For the Topping
  1. Melt coconut oil in the microwave. About 5-10 seconds.
  2. In a small bowl, mix almond butter, sugar, and melted coconut oil until thoughtly combined.
  3. Set aside for later.
For the Batter
  1. In a large bowl, combine flour, baking soda, baking powder, salt, and warm spices. Set aside for later.
  2. In a medium-sized bowl, beat together the eggs and sugar until pale, silky, and the mixture forms a ribbon.
  3. Add fully cooled, mashed caramelized bananas, almond butter, and sour cream.
  4. Carefully whisk in melted and cooled coconut oil* and vanilla.
  5. Make a well in the center of teh dry ingredients, and pour in teh wet ingredients.
  6. Whisk wet into the dry ingredients until the last traces of flour disappear*
  7. Lastly, cut 2 underripe bananas into 1/2 inch cubes and fold into batter.
  8. Pour the completed batter in lined loaf pan.
  9. Make dollops of the almond butter topping on top of the loaf, and swirl into the batter using a toothpick.
  10. Bake loaf for 65-70 minutes*
  11. Remove the loaf from the oven and let it fully cool before slicing and serving.*

Notes

*To ensure clean removal, lightly coat your pan in butter before adding the batter. To keep the parchment in place, use binder clips to adhere the parchment to the pan(REMOVE CLIPS BEFORE BAKING)
*Melt coconut oil in the microwave in 10-second intervals. 
*Only mix until the last of the flour disappears. If you overmix the batter, it will create gluten, resulting in a chewy loaf. 
*Use a toothpick or cake tester and place it in the center of the loaf to ensure the bread is fully cooked. 
*If the loaf is not completely cooled, it will crumble.