My mother’s banana bread is pretty perfect just the way it is. It is just about the only recipe that I never mess with – I have tried other banana bread recipes, but none compare. The only experimenting I have done over the years is to create a non-dairy version that my husband can enjoy. Coconut milk makes a wonderful substitution from the buttermilk that normally I use.
This month I received some delicious products from Woodstock Foods to try – and for some reason when I dipped my spoon into the delicious almond butter – it was the banana bread that I couldn’t stop thinking about. What if I added almond butter to the mix…would magic happen? Well, I think it was the combination of Stonyfield Farm’s Grass Fed Yogurt with the Almond Butter that really sparked something. This was one of the best batches I have ever made. But seriously, with this recipe, have I ever made a bad batch? These loaves came out a little more tender, and the almond butter just gave it a little richer flavor. Success all around – particularly for my kids who now have a special treat for breakfast all week.
- 3 very ripe bananas, mashed
- 2/3 cup vegetable oil
- 1 2/3 cup sugar
- 2/3 cup Stonyfield Farm’s Plain Grassfed Yogurt
- 1 tsp vanilla
- 2/3 cup Woodstock Food’s Almond Butter
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1 1/4 tsp baking soda
- 1/2 tsp salt
Pre-heat oven to 350. Mash bananas with a fork and set aside. Mix oil, sugar, yogurt, vanilla, almond butter and eggs well. Add mashed bananas. Mix dry ingredients in a small bowl, and add to banana mixture until just combined well. Pour into 2 greased and floured 9 x 5″ loaf pans. Bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean. Remove from pans while still warm and wrap with plastic.
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Please note: As a Team Stonyfield ambassador, I am being compensated. All opinions about Stonyfield Farm’s products and Woodstock Foods are always my own.