Almond Butter Roasted Banana Bread.
There is a time and place for banana bread, amiright?
Lucky for us, that time and place is NOW.
Hiiiii. It’s Friday! We made it. How are things? What’s new?
I’m super excited because tomorrow is our first official BRUNCHSHOP(!!!) and besides losing my brain all week (it’s definitely why I’ve been MIA on instagram and snapchat), I can hardly wait for the fun we have planned.
Let’s be real: 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 ummmm…. never. We always end up eating the entire thing. One little slice here, one little bite here, toast a piece after dinner, have a taste as a pre-breakfast snack, you know. All those things. 24 hours and it’s gone.
Before I know it, there is a crumb covered empty loaf pan sitting on the counter.
Banana bread has no hope for a lasting existence here. And I don’t hate it.
This banana bread is totally PACKED with flavor. Packed with lots of good things. Good things for us!
First up, I used olive oil instead of butter or coconut oil. Health food right there.
Second, I used lots of almond butter. Remember when I used to abhor almond butter? I wasn’t a fan at all and then I was introduced to Justin’s. Now I actually LIKE almond butter enough to put it in my banana bread.
I’m so glad that it’s been a part of my personal growth.
Third, almond flour. Yes! I added some in because I love the texture that it adds to baked goods. This isn’t gluten-free (however there are tonnsssss of gluten free banana breads on the internet. Truth.) but I wanted to add a touch more almond anyway.
And finally… I roasted the bananas. I freaking roasted them. I have no idea how I went all these years without roasting them for bread. Or at least caramelizing them in some way since “caramelize” is practically my middle name. Caramelize your life, friends!
Roasting the bananas took just a few minutes and you need to preheat the oven anyway, so it’s no bigs. They are so super sweet and wonderful, I don’t know if I can ever make banana bread another way now.
Ha. Hahahahaha.
That’s a complete lie because I am always looking for the next best banana bread. I am a hopeless millennial who will never be satisfied with the best version of whatever I have, but that only means good things. MORE BANANA BREAD FOR EVERYONE.
Almond Butter Roasted Banana Bread
Almond Butter Roasted Banana Bread
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 degrees F. Line a baking sheet with parchment paper. Spray a 9×5 loaf pan with nonstick spray.
- Place the bananas (with their peel on!) on a baking sheet. Roast for 20 minutes, until they are black. Let cool, then peel. Once cool, mash with a fork.
- While the bananas are roasting, whisk together the flour, almond flour, baking soda, baking powder and salt in a large bowl.
- In another bowl, whisk together the eggs, sugar, yogurt, olive oil and vanilla extract.
- Add the wet ingredients to the dry ingredients. Add in the bananas and almond butter. Stir until the mixture just comes together. Pour it into the loaf pan and bake for 60 to 65 minutes, or until the outside is golden and the center is set.
- Let cool completely before slicing.
Did you make this recipe?
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I appreciate you so much!
Apologies in advance for your whole loaf consumption.
79 Comments on “Almond Butter Roasted Banana Bread.”
This looks absolutely DELICIOUS! Can I substitute the all purpose flour with buckwheat or brown rice flour? Or more almond flour? Thanks :) xox
hi leah! i really am not too familiar with baking with buckwheat or rice flour. i fear the almond flour would make it a little too dense, but i could be wrong. i know you could use whole wheat pastry without issue!
I used one cup buckwheat and then half a cup of both brown rice and tapioca flour to substitute for the the two cups of plan flour, it worked fine :) I think 2 cups buckwheat on its own would make it too heavy.
Yum.
http://www.rsrue.blogspot.com
Yes, there’s a time and place for banana bread, and that time is ANYTIME :) Happy weekend!
Looks absolutely delicious!!! I’ve just woken up and have been reading your blog, cookbooks, recipes, and other bloggers to choose what to make today on my day off from school AND IT IS SO HARD TO CHOOSE! I know I should probably be doing some homework right now, but how???!!! All I’m thinking about is this banana bread and how wonderful it would be if it would be in stomach!
Roasting bananas?! How do you come up with this! It sounds delicious and something I may have to try the next time I make banana bread. Currently have a banana for my lunch and I wish it was a slice of this instead!
Yeeeaaasss!! I love me some banana bread!! Also, I didnt even know you can roast bananas … talk about a game changer!
Since I’d probably do it wrong… do you roast the bananas with the peel on or off?
peels ON! I just clarified in the recipe. ;)
I thought so because of the picture, but knowing me I’d do it wrong :D Thanks!!!! Can’t wait to try this!
Wow roasted bananas sound so good! Also anything with almond butter = LOVE.
My jaw just dropped when I saw you ROASTED the bananas. Maybe I’ve been living on another planet and just never thought of this, or MAYBEEEE (more likely) you’re just a genius. Making this ASAP.
I want to eat ALL of this. Also, I was randomly thinking of roasted banana recipes the other day! THE TIMING.
Wow. Totally elevated banana bread for the win!
One question, though…Since we’re roasting the bananas, do they still have to be over ripe or will fresh from the grocery store bananas work? Because for me, the hardest part about banana bread is waiting for the bananas to get over ripe. So if roasting them speeds up the store to bread time lapse I am all in! haha
This ^^ is my question too!
I was thinking the same thing. Should they be ripe or fresh? I would think it makes a difference.
hi! sorry im so late in responding. since you’re roasting, the bananas don’t need to be super ripe! :)
I will be really honest, I am scared of using olive oil. I am afraid of it giving the bread a bitter taste. Can I sub it for veg oil?
it definitely doesn’t make it bitter, especially with the extra sweetness of the roasted bananas! but yes, veg oil is totally fine. :)
I’m so cooking this tonight!
Roasted bananas?!? So much win!
Can I make this in a Bundt pan ??
OKAY – when first I saw those super black bananas, I was like holy shizz, those are the most overly ripe bananas in history!!!
then I realized you roasted them, and life made sense again – delish babe! x
ha! i knew people would think that!
Oh this looks SO delicious!!! Can we maybe get “caramelize your life” on a t-shirt?! I’d buy that! Haha!
yes please! let’s do it.
A hopeless millennial – ha! So true. Why is that?! Everyone wants the next best thing… yesterday. Have a great weekend! I’m so sad I’m a Chicago girl and cannot make it to your brunchshop!
I use almond butter in my quick bread recipes every time I make banana bread! I just love how thick and cake-like it makes the bread!
yes! it’s so delish.
Oh my gosh!! This bread looks amazing!! How genius to add almond butter! What a great combo! Thanks for the recipe and I hope that you have a great weekend!
xoxo Cailee!
I eat banana bread any time of day/all year long in ANY variety!! This almond butter version sounds awesome! Love the roasted bananas in there!
Haha!! You are right.. There is never a bad time for eating banana bread. Am I getting lucky?? I have come across so many banana bread recipes throughout the week. Now I have a big confusion: Which one to make for this weekend??
Roasting banana is a very good thought which was creeping in my mind for quite some time. Awesome recipe.. Banana bread looks perfect!!
This could become breakfast next week!
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Omg. This looks amazing and I happen to have all of the ingredients in my house to make these. Roasted banana bread is so happening this weekend especially since we are supposed to get a foot of snow this weekend (wah). Seriously cannot can wait for this (the bread, not the snow).
a foot of snow! seriously!
Totally going to be that girl that asks a really ridiculous question after you’ve just devoted all this time to a post that has given step by step directions… I usually make banana bread with frozen bananas (ya know – catch them before we lose them kinda gig in this household) Soooo, my ridiculous question – do you think I could still use them to roast? Like, obviously thawing them, buuut? Am I crazy and making this harder than it has to be? I could be. Either way – I’m clearly looking to fit this recipe into my schedule, which says a lot because #1YearOldSon.
hi! yes! i definitely think you could. :)
I was never a fan of banana bread as a kid, but it’s starting to grow on me!
Kari
http://www.sweetteasweetie.com
I love all the new elements this adds compared to your standard banana bread recipes. Excited to try it out for myself.
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hey girl this looks so yummy!
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Sounds and looks delicious! I have a jar of almond butter that needs used – this looks like the perfect way to do it. How much salt did you use? It got missed in the ingredients list :)
Hi – thanks for the fun recipe. Mine is cooling and smells so good. I just wonder how much salt you used? I noticed the directions said salt, but the amount was not listed. I guessed at 0.5 tsp. thanks in advance!!
so sorry kelly! i used 1/4 tsp, but 1/2 tsp is probably fine too. i fixed it – thanks!
I’m absolutely making this today- any suggestions on reducing the sugar? Type 1 diabetes here!
This cake seems very sweet to me too. I was thinking of using ripe bananas, skipping sugar (or using sugar alternative) and adding some dry fruits (raisins, dates, apricots). Exchanging part of all-purpose flour to wholemeal one will slower elevation of blood glucose in your case as well.
hi! i think you could definitely use 1/2 cup of sugar. the bananas are very sweet. maybe even a little less!
I made this tonight, but subbed sour cream for the yogurt (read: I was impatient to try the recipe and didn’t check to see if I had all the ingredients before I started cooking #hungry #newmombrain). It’s still cooling, so we shall see what happens! It smells delicious!
how was it vicki?!
So yummy! I will definitely make this again (with or without the sour cream). Thank you for the great recipie (and for helping me finding a use for my Costco jar of almond butter :-))
Hi Jess!!
I am currently making the Banana Bread and I noticed you didn’t include the salt on the ingredients list, but made mention of it in the directions. I used 1/2 tsp. But I’m not sure if you had a different amount in mind.
Thanks!
Lisa Pettinato
hi lisa! i fixed that – sorry! i used 1/4 tsp but 1/2 would be okay too. how did the bread turn out?
It came out great! So when I roasted my bananas there was some liquid after I peeled them, so I saved it and added some powdered sugar and created a icing that I poured over top. So it’s roasted banana icing over the roasted banana bread!!! ???? needless to say or really I should say, it’s freaking delicious!
omg! that’s amazing.
Why have I never roasted bananas before – life changing. And I’m stealing the mantra Caramelize your life.
Looks incredible! Do you think coconut flour could replace almond flour? Thanks!
I was also wondering if I could use something other than almond flour, which I’ve never seen here in the UK. Would extra ‘normal’ flour be ok?
Almond flour is nothing more than ground up almonds. If you have good blender at home, you can try to make it yourself. Sometimes almond flour is made of blanched almonds. In case of this recipe using whole almonds (with the skin) shouln’t be a problem. You will also get extra amount of fiber and minerals!
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Just made this for a work breakfast and it was a hit. Absolutely delicious! Thanks!
Beautiful post! I made this recipe as written, and it yielded way too much batter for a standard 9×5 loaf pan. I used it all, leaving about 1″ clearance at the top… It started overflowing within the first 10 minutes in the oven. To others testing this recipe for the first time, go with your baker’s gut, and only fill 2/3 full.
Same for me… I didn’t read the comments and had to pull the bread out, put the bread pan on a cookie sheet, and put it back in. And I’ll have to clean my oven later. But it smells GREAT. :D
Hands down best banana bread ever! And so easy to make!
Baked it today. It’s absolutely delicious. Thanks for the recipe.
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I don’t know if I can taste this recipe because I made it according to the directions and it did not cook through. This recipe is enough for 2 loaves of bread, not one. I would not recommend making this with a regular full size loaf pan, use two or you will waist your time and ingredients
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Love this recipe! It’s so good, and the salty of the almond butter with the sweet of the bananas is an all time favourite combination – this recipe is quickly becoming a staple in my house! I sometimes sub coconut oil and it adds a delightful additional sweetness.