Almond Butter Banana Bread with Cinnamon Crumble Topping

I like banana bread and I often have it with hot chocolate when I order my poison [i.e. dark hot chocolate from Blenz]. I also like coffee cake when I need that extra sugar rush. When I saw this recipe and the description said that it’s a cross between a banana bread and coffee cake…I heard ding-ding-ding in my head.

Patience is not the strongest suit in my cards, that’s for sure. When I see something I want, I get it. If I want to accomplish something, I get it done. Then I just sit back and admire my handiwork with all that extra time. When faced with a must-cook recipe, I don’t waste time either. I just make it!

This life ‘formula’ doesn’t always work out perfectly. Like when I made these, I accidentally ate the 3rd banana that was to complete this recipe’s 1 cup of mashed bananas. Ooops! But I had to have banana bread right that instant so I improvised. I thought of something equally thick and mushy to add: almond butter. I don’t usually have almond butter in my cooking arsenal, but my recent diet changes due to my not-so-stellar health has brought a jar of it in the kitchen. It’s not sweet at all and it definitely covers the thickness/richness factor. I was also too excited to notice that instead of using sugar as the original recipe called for, I used golden yellow one. Oops, again. At that point, I just had to go with the flow and see how it goes. I was just hoping it was edible.

It wasn’t just edible. It was wonderful!

It was good fresh. After I let it sit overnight on the counter, it was perfect. The bread became a little moist (but not too much so it’s perfect for those who dislike super moist banana bread), a little packed…and oh my god the crumble topping is meant to be saved for last.

It was gone in a couple of days. I gave some to friends and my parents had the privilege of devouring them, and taking some on their road trip. The ‘mistakes’ were a success!!! Awesome. You better try it. It could actually be healthy, too…but don’t quote me on that.

Here’s the recipe:

Almond Butter Banana Bread with Cinnamon Crumble Topping
adapted from September 2008 Bon Appetit
» download the PDF recipe

Ingredients [makes 1 loaf]

•    1 1/2 cups all purpose flour
•    1 cup plus golden yellow sugar (packed)
•    2 tablespoons golden brown sugar (the loose, grainy variety)
•    2 teaspoons ground cinnamon, divided
•    1 teaspoon baking soda
•    1/2 teaspoon salt
•    3/4 cup mashed ripe bananas (2 medium)
•    1/4 cup almond butter
•    2 large eggs
•    1/2 cup vegetable oil
•    1/4 cup honey
•    1/4 cup water
•    2 1/2 tablespoons (packed) golden brown sugar

Preparation

1.    Preheat oven to 350°F. Butter and flour 9x5x3-inch metal baking pan. Whisk 1 1/2 cups flour, 1 cup golden yellow sugar, 1 teaspoon cinnamon, baking soda, and salt in medium bowl.

2.    Whisk mashed banana, almond butter, eggs, vegetable oil, honey and water in large bowl until smooth. Add dry ingredients; stir to blend.

3.    Transfer batter to pan. Mix 2 tablespoons sugar, 1 teaspoon cinnamon, and brown sugar; sprinkle over batter.

4.    Bake bread until tester inserted into center comes out clean, about 1 hour. Cool bread in pan 30 minutes. Turn pan on its side; slide out bread, being careful not to dislodge topping. Turn bread right side up and cool completely.

9 Responses to “Almond Butter Banana Bread with Cinnamon Crumble Topping”

  1. Elizabeth says:

    I’ve never heard of golden yellow sugar, can I buy it at any grocery store?

  2. joy says:

    Hi Elizabeth, it’s probably the same as light brown sugar. Sorry for the confusion, the names are just different in Canada.

  3. Sandy says:

    I wonder what the original tastes like in comparison!

    Sandys last blog post..settling in

  4. joy says:

    Sandy — Hmm…I guess I’ll have to bake it! Haha.

  5. Sandy says:

    Tried the original version last night – came out more like a cake than a bread, and in my crappy gas oven the bottom burnt and the resulting cake/bread was a bit chewy. Would try a silicon loaf pan next time. The topping really made it, except trying to get it out of my pan ended up crumbling the whole thing off and making a mess.

    Would also suggest the addition of walnuts next time, but I love my banana breads with nuts!

    Sandys last blog post..settling in

  6. Elle says:

    Oh, I love your version! time to get more almond butter, I guess–so i can try this!

    Elles last blog post..The Daring Bakers Do Eclairs!

  7. Gina says:

    Oh my god. I tried this tonight, and it was divine. I think I’ll try baking at a lower temperature, though, or covering the pan with foil a little into the baking time, because my crust was a bit too tough, and the cinnamon crumble was a little burnt. The texture and flavor of the bread itself was wonderful, though. Moist but not wet, and with a little bite. This is definitely a must try. Thank you so much!

Trackbacks/Pingbacks

  1. [...] that it doesn’t have vegetable oil as I’ve seen in other recipes (and also used in my Almond Butter Banana Bread with Cinnamon Crumble Topping). I don’t know…something about the oil that makes me want to substitute it whenever [...]

  2. [...] can be adjusted for and with just about anything. Here at Gourmeted, we’ve already given you one that has almond butter and save-till-last cinnamon crumble top and another that is moist, dense and an undeniable indulgence thanks to the butter and cream. This [...]


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