First Look, Then Cook

Almond Butter Banana Bread

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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.

Ingredients

Preparation

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.

For a printer-friendly version of this recipe, please click here: almond-butter-banana-bread

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.

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