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.

11 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!

  8. I LOVE this recipe! I just made the original, but now, I want to try some with almond butter. Mmmm.

    Check mine out :)
    http://thekitchenkook.blogspot.com/2013/01/honey-banana-bread-with-cinna-crumble.html

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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