Almond Butter Banana Bread

This Almond Butter Banana Bread is naturally sweetened with ripe mashed banana and honey – no sugar. Creamy almond butter and tangy buttermilk make it extra moist. It’s a healthier version of traditional banana bread but still so delicious!

Healthier Banana Bread Recipe

Nothing can ever top my love for this ultimate banana bread, but let’s face it, it’s cake. Banana bread is virtually cake. This Almond Butter Banana Bread is its healthier cousin and quite delicious in its own right.

Naturally sweetened with overly ripe bananas and honey, a combination of all-purpose flour and wheat flour, creamy almond butter, buttermilk, and warm spices, you won’t even miss the fact there’s no sugar in this recipe.

A slice with coffee or tea for breakfast or brunch is perfect.

Ingredients Needed

This banana bread recipe doesn’t have sugar, oil, or butter! Here’s what you’ll need.
(Scroll below to the printable recipe card for details and measurements.)

• Bananas – The key to this banana bread recipe is using overly ripe bananas. The outside should have a ton of brown specs – even solid black is great! – and the fruit should naturally break apart when you peel it. This is what will provide that rich, sweet, banana flavor.
• Flours – Both all-purpose flour and whole wheat flour are used, spooned and leveled when measuring.
• Baking Powder and Baking Soda – Leavening agents that helps the muffins rise and help achieve a tender crumb.
• Egg – Gives the batter structure.
• Buttermilk – This gives the bread a slight tangy flavor and keeps it nice and tender.
• Almond butter – Helps bind the batter together, in lieu of oil and butter.
• Honey – Provides sweetness and necessary moisture.
• Spices – Cinnamon and nutmeg are wonderful warming spices.
• Salt – For flavor.
• Vanilla – For flavor.
• Sliced almonds – For added nutty flavor and textural crunch on top.
• Turbinado sugar (optional) – A little sprinkle of this raw sugar on top of the batter adds sweetness and a nice textural crunch, but it is totally optional.

Recipe Variations

• Swap the almond butter with peanut butter.
• Add some chopped almonds or walnuts mixed into the batter.
• Stir in some chocolate chips.

How to Make Almond Butter Banana Bread

This quick bread comes together in just a few easy steps.
(Scroll below to the printable recipe card for all the details.)

1. Prepare the pan. Preheat the oven to 350F. Line a 9×5 standard loaf pan with parchment paper, leaving a slight overhang on the two longer sides.
2. Combine almond butter and honey. In a small bowl, add the almond butter and honey, then warm in the microwave until loosened, about 20 seconds.
3. Make the batter. In a large bowl, whisk together both flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Add in the mashed banana, buttermilk, egg, vanilla, and almond butter-honey mixture; stir just until combined.
4. Bake. Pour batter evenly in the loaf pan; sprinkle almonds and turbinado sugar (if using) over the top. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
5. Cool. Remove loaf from oven and cool on a wire rack for 10 minutes, then remove from pan and cool completely. Enjoy warm or at room temperature.

Proper Storage

• Countertop and Fridge. Baked and cooled, this banana bread can sit (tightly wrapped) on the countertop for 2-3 days. After that, you’ll want to refrigerate it, which will extend its life a few days longer. It’s best at room temperature, though.
• To Freeze. You can also freeze this banana bread recipe. Wrap the loaf in plastic, then in foil, and transfer to a freezer-safe plastic bag for up to 2 months. Thaw in the refrigerator overnight.

More Banana Recipes:

• Coffee Banana Smoothie
• Banana Oatmeal Pancakes
• Easy Banana Muffins
• Banana Bread Muffins
• Pan Fried Bananas
• Sheet Pan Banana Cake

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Almond Butter Banana Bread

5 from 5 Ratings

This Almond Butter Banana Bread is naturally sweetened with ripe mashed banana and honey – no sugar. Creamy almond butter and tangy buttermilk make it extra moist. It’s a healthier version of traditional banana bread but still so delicious!

Print Recipe Rate Recipe Pin Recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings: 10

Cook ModePrevent your screen from going dark

Ingredients

• 1 & 1/2 cups all-purpose flour , spooned and leveled
• 1/4 cup whole-wheat flour , spooned and leveled
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/3 cup almond butter
• 1/2 cup honey
• 1 & 1/2 cups overly ripe mashed banana
• 1/2 cup low-fat buttermilk
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons sliced and crumbled almonds
• 1 & 1/2 teaspoons turbinado sugar , optional

Instructions

• Preheat oven to 350 F. Line a 9×5 standard loaf pan with parchment paper, leaving a slight overhang on the two longer sides.
• Combine almond butter and honey in a small bowl and heat in the microwave until softened, about 20 seconds. Set aside.
• In a large bowl, whisk together both flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Add in the banana, buttermilk, egg, vanilla, and almond butter-honey mixture; stir just until combined.
• Pour batter evenly in the loaf pan; sprinkle almonds and turbinado sugar (if using) over the top.
• Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack for 10 minutes, then remove from pan and cool completely before slicing.

Notes

Have a smaller loaf pan? We always bake this bread in a 9×5 loaf pan, but if you have an 8x4x2 pan, it will still work. Note that since there’s less surface area, the loaf may be a bit taller and take a few extra minutes to bake.

Nutrition

Calories: 239kcal | Carbohydrates: 42g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 19mg | Sodium: 253mg | Potassium: 304mg | Fiber: 3g | Sugar: 20g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Bread, Breakfast

Cuisine: American

Keyword: banana bread, banana bread recipe

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