There are more creative ways to use rapidly browning bananas – smoothies, pancakes, even banana brulee! But there’s nothing better than a good ole’ hunk of warm, fresh-outta-the-oven, banana bread.
I’ve tried many recipes, some uber health-conscious with agave and applesauce instead of sugar and butter, others at the opposite end of the spectrum, with chocolate chips and WAY too much butter. The recipe I used for this simple loaf was from a blog I refer to often, and I think the ingredients and proportions were just about perfect. If I had any almonds, pecans, or other nuts on-hand, I would call this recipe a home run!
In my never-ending quest to find food that tastes like sugar and butter, but is made with something much more forgiving on my thighs, I swapped out the butter in this recipe for yogurt and used whole-wheat flour instead of white. The yogurt worked quite well in keeping the bread moist, and I almost always use whole-wheat now because I like the heartier taste. In hindsight, I would have used a little less sugar, as I like my banana bread not as sweet (the bananas provided plenty of sweetness). I probably will add somewhere in between 1/2 – 3/4 cup sugar next time.
Almond Banana Bread
Adapted from Joy the Baker
- 3 to 4 ripe bananas, smashed
- 1/3 cup melted salted butter (or in a 1/3 measuring cup measure out half almond oil and half melted butter OR if you’re like me, use yogurt instead :))
- 3/4-1 cup light brown sugar, depending on the level of sweetness you prefer
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 tablespoon bourbon
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Pinch of ground cloves
- 1 1/2 cup of flour
3/4 cup coursely chopped almonds
No need for a mixer for this recipe. Preheat the oven to 350°F. With a wooden spoon, mix butter and almond oil into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour, mix. Add the almonds, and stir until just incorporated. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.