It’s a fact that there is no such thing as bad banana bread. All banana bread is a gift. However, there is such a thing as “the world’s most perfect and delicious banana bread,” and it’s my recipe for Cinnamon Almond Swirl Banana Bread. It’s official. I have a certificate and everything. Granted, I made the certificate myself…but I’m pretty sure that anybody who tastes this banana bread will agree with me.
⅓ cup JUSTIN’S® Classic Almond Butter
½ cup Unsalted Butter, plus more for greasing the pan
1 ½ cups All-purpose Flour
½ cup Whole Wheat Pastry Flour
1 teaspoon Baking Soda
¾ teaspoon Salt
1 ½ cups Mashed Banana, from about 3 medium Bananas
⅓ cup Granulated Sugar
⅓ cup Light Brown Sugar
¼ cup Plain Greek Yogurt
2 Eggs
1 teaspoon Vanilla
2 teaspoons Light Brown Sugar
1 teaspoon Ground Cinnamon (omit if using Cinnamon Almond Butter)
1. Preheat the oven to 350°F.
2. Grease a 9 x 5 x 3-inch loaf pan.
3. Combine the flours, baking soda and salt in a medium bowl.
4. Melt the butter in a saucepan over medium heat. Cook, stirring occasionally and scraping the bottom of the pan until it turns a deep golden brown and smells nutty. Be careful not to burn. Cool slightly.
5. In a large bowl, mix the cooled butter, bananas, sugars, yogurt, eggs and vanilla. Stir well.
6. Fold in the flour mixture and stir until just combined.
7. Pour half the batter into the prepared pan and spread it evenly.
8. Dollop the almond butter over the top and use a knife to swirl it into the batter.
9. Sprinkle the brown sugar and cinnamon over the top.
10. Pour the remaining batter over the top.
11. Bake for 50 to 60 minutes or until golden brown and when a toothpick inserted into the center comes out clean.
