I see recipes all the time for pound cake, quick breads, and banana bread. But it’s a real stretch for me to deviate from my A to Z Bread, which is absolutely brilliant and a fail safe. So usually I just keep on turning the pages, so to speak. But this banana bread was different enough that I was immediately interested and willing to give it a shot.
When I took my first bite, I was glad I made it. My second reaction was “this needs sugar.” Keep in mind, that’s my reaction to most things. But then it dawned on me…there’s no sugar in this recipe. No sugar? No sweet. Paul and the kids thought it was sweet enough, though. I don’t know them. AT ALL. Pffft.
I got over it. We polished off the entire loaf by the next day.
While this definitely isn’t a dessert, it IS perfect for breakfast…at the table or in the car if when we’re running late for school.
Almond Butter Banana Bread
Prep time: 15 minutes
Cook time: 45 minutes
Ingredients
• 1 1/2 cups flour
• 1/4 cup whole-wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/3 cup almond butter
• 1/2 cup honey
• 1 1/2 cups mashed ripe banana (about 2 medium-large bananas)
• 1/2 cup low-fat buttermilk
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 tablespoons sliced and crumbled almonds
• 1 1/2 teaspoons turbinado sugar
Directions
Preheat oven to 350. Coat a regular sized loaf pan with nonstick spray.
Combine almond butter and honey in a small bowl and heat in the microwave until melted, about 30 seconds. Set aside.
In a large bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Add in the banana, buttermilk, egg, extracts, and almond butter-honey mixture; stir just until combined.
Pour batter evenly in the loaf pan; sprinkle almonds and turbinado sugar over the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack for 10 minutes, then remove from pan and cool completely.
Wrap bread well and store at room temperature up to 2 days, or in the refrigerator up to 4 days. To freeze, wrap tightly in foil or freezer wrap.
(adapted slightly from Tutti Dolci)
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{ 18 comments… read them below or add one }
I filed this in the back of my head and I’m going to try it today. No sugar – you know I love that! Thanks!!
YES. And it’s not overly sweet…right up your alley! Hope you like it :)
Amy, my friend! I am so super behind on your blog! This bread looks and sounds delish. I’d be afraid my reaction would be the same as yours — more sugar. However, it is nice to have a healthier banana bread alternative!
That seems delicious!
thank you for sharing! :)
I’m loving the health factor here! I also love your sweet tooth–we are sugar sisters! :) I just baked 28 loves of banana bread to find the best one (and still didn’t place at the fair, boohoo) so I’m thinking it may be ten years before I bake another loaf. But I’ll save this for that time. :)
28 loaves? That reminds me of last Christmas when I made a bazillion batches candied pecans for gifts. I swear I didn’t want to see another pecan after that. Ever. I got over it, though…they’re just so good!!
Almond butter, honey and banana is a great combination and recipe you mentioned is one of the best recipe I ever tried in my kitchen , i-e a desert without use of sugar.
best of luck for new creations and for the introduction of new taste.
Delicious! I love combining almonds with banana. And I’m always looking for recipes that rely on less sugar versus more. Thank you for sharing this. Your pictures look just scrumptious!
I see your breakfast in the car and raise you a frantic, “Just pick up your shoes and put them on in the car!” It’s not dark enough in the mornings yet to cause a full-on punctuality disaster, but those days are coming . . . SOON. I’m going to have to try the recipe!
One thing that’s helped is Haley’s public school has a uniform policy, so at least there’s no more (girl) struggle with what to wear. Although, amazingly enough, we still end up running behind and racing to get there before the bell rings. We might need to start eating breakfast AND getting dressed in the car.
When I took my first bite, I was glad you made it. Then I took my second bite.
And it was all gone.
:(
I’m glad you have freezing instructions since my goal for the next few weeks is to stockpile that freezer . . . and sweet without sugar? Even better!
So wait…is Haley eating nuts again? Or is the allergy just to peanuts and not tree nuts also? I’m not sure how I feel about a sugar-less banana bread to be honest with you…I tend to like my quickbreads to taste like cake. But perhaps…this could be a good outside for an almond butter-and-jelly sandwich. Since it’s so healthy and all.
JUST peanuts, thank goodness!
I was just looking at almond butter at the store an hour ago! Now I wish I’d put it in my cart instead of back on the shelf. At least now I have a good reason to buy some!
Wow, no sugar! I’ve got to try this.
I’ve been using whole wheat pastry flour lately and really like it. I’ve been able to replace white flour with it and not see a difference in texture. I can see why this is a go-to recipe. The buttermilk and banana would make it such a moist bread.
Hi Kristi – I’m such a white bread gal, but my Breakfast Cookies and now this has slowly converted me.
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