Almond butter banana bread from Dessert Person: Recipes and Guidance for Baking with Confidence (page 38) by Claire Saffitz

Ingredients

ground cardamom
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all-purpose flour
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- King Arthur Baking - United States
- Hayden Flour Mills - United States
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

stephanie_rkbsca on May 19, 2026

Beautiful banana bread with absolutely delicious swirl coating. The creamy texture of the almond butter blends wonderfully with the regular dough, and the almond butter gives it a delicate nutty taste that doesn’t detract from the banana.
zoelaz on April 26, 2026

Made with almond hazelnut butter and with chopped almonds added. Delicious! Next time will bake just slightly longer (closer to 70 minutes) as the top collapsed slightly while cooling.
Clairehg on March 02, 2026

This is an excellent banana bread. Not too sweet, but very complex flavors. Will definitely add to my rotation.
dmdmdmmm on February 18, 2026

This banana bread is a bit extra but it’s pretty good! If you wanna take your banana bread game to the next level, this is a good recipe.
nick_ixtfmj on February 04, 2026

Great recipe overall - I do find it (like many other of Claire’s recipes) a little fiddly. But also like many of her recipes, it’s delicious.
robyn_6oitvf on January 28, 2026

I’ve made this banana bread recipe with almond butter and peanut butter. Both versions were delicious.
aistern on September 12, 2024

Made exactly as written. Was delicious. Freezes well, too.
anya_sf on April 05, 2024

Really tasty version of banana bread. White whole wheat flour worked well, providing texture without making the loaf dry. I didn't manage to achieve much of a swirl, so the topping mainly just stayed on top - which, FYI, got REALLY hot while baking - so if, like me, you normally touch the top of your quick breads to see if they're done, be very careful here!
jaxcap on August 09, 2023

I made 4 mini loaves instead of a normal-sized one, finished baking in 25 minutes at 350 F. Very aromatic.
SpatulaCity on August 01, 2023

Thought I had almond butter but it was actually natural peanut butter. Made the recipe with only that modification and it was so delicious! The saltiness and earthiness of the nut butter offsets the sweetness of the sugar and banana, and I loved the extra kick of coconut flavor. Baked fully in 60 min. Will make again!
ChickenAndRice on May 20, 2023

Tasty cake, but it doesn't have a very strong banana flavour. Very easy to make though, I've baked it twice to good reviews. Try using crunchy almond butter for more texture.
stef on July 26, 2021

I had to make a couple of changes because I didn't have the ingredients. Instead of coconut oil I used canola and sour cream was substituted for Greek yogurt. Bread came out nice and moist and rose well. Lovely smell of almonds while baking. Ready in 53 minutes.
Astrid5555 on June 15, 2021

Found some almond butter in the fridge and had a brown banana on hand, so made that one without any expectations. Wow, this will be my new go-to banana bread recipe. The almond butter swirl elevates a simple banana bread to something new. Highly recommended!
Mlr5 on June 06, 2021

I made this and it was really good. Mine seemed a little dense (didn’t rise as much as I thought) but I didn’t mind it that way. I may have used a smidge too much banana and that may have been the reason…I’d make it again, but wouldn’t necessarily call it a forever kind of recipe for me.
elena1049 on February 15, 2021

Have made this multiple times - always delicious! My new go-to banana bread as long as I also have almond butter on hand. I make in mini loaf pans and bake for approx 31 minutes.