Almond Butter Banana Bread

This Almond Butter Banana Bread is so delicious with a perfectly soft, tender crumb! It’s a simple recipe full of nourishing ingredients – an incredible, healthier banana bread recipe that everyone will love!

This Almond Butter Banana Bread is the perfect healthier banana bread recipe. It’s full of nutrient-dense ingredients, like bananas, whole wheat flour, and almond butter. It also has half the sugar and butter of traditional banana bread recipes.

But have no fear! This does not taste like a “healthy” banana bread that’s kind of lacking. The only reason you’ll want more is because it’s so good! 😉

This bread is soft, tender, sweet, and beyond satisfying. And if you’re looking for more sweet and satisfying quick breads, I highly recommend checking out my Pumpkin Blueberry Bread and Healthy Chocolate Chip Banana Bread.

Almond Butter Banana Bread Ingredients

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Bananas: Yellow with brown spots, overripe bananas are always the best bananas for banana bread! You need 1 cup of mashed bananas (about 3 bananas).
• Almond Butter: This creamy, higher fiber, healthy fat is so nourishing and so delicious. It pairs wonderfully with the flavors of this bread!
• Eggs: Eggs help give more structure and better texture to quick breads.
• Butter: We’re still using butter, even though this is a healthier recipe – just using half the amount of traditional recipes. This helps maintain the flavor, texture, and satisfaction of this recipe!
• Milk: Almond butter has less moisture content compared to other fats, like oil or butter, so adding milk helps create the perfect texture and consistency.
• Brown Sugar: I love the flavor of brown sugar here, as well as the slight bit of extra moistness it adds. I used light brown sugar, but dark brown works as well – it just deepens the molasses flavor slightly.
• White Whole Wheat Flour: White whole wheat flour is the same, nutritious, high-fiber option as whole wheat flour. It just uses a slightly different version of a whole wheat grain (kind of like Roma vs beefsteak tomatoes). But white whole wheat flour tends to be a little lighter, making it a great way to add nutrition to baked goods without them becoming too dense.
• Baking Soda: The leavening agent that gives height and texture to the recipe.
• Flavor Enhancers: Vanilla extract, cinnamon, and salt all enhance the flavors of the almond butter banana bread, putting it all together.
• Turbinado Sugar: While this is totally optional, sprinkling turbinado sugar on top is delicious, fun, and makes the banana bread look pretty.

Step-by-Step Directions

For complete instructions, please check out the recipe card at the bottom of this post.

1. Mash bananas and measure out 1 cup, then stir in wet ingredients.
2. Add dry ingredients and stir until just combined.
3. Pour batter into a prepared loaf pan and sprinkle with turbinado sugar.
4. Bake at 350 for 50-60 minutes. Cool, slice, and enjoy!

Expert Tips

• Don’t add too much banana! I HIGHLY recommend mashing bananas and then measuring out 1 cup of mashed banana. Bananas can vary so much in size, and your loaf will likely come out differently if you’re just going by 3 bananas.
• Mash completely. It’s okay if there are small little lumps of banana, but you want to mash the bananas very well. I often use a hand or stand mixer to do so!
• Don’t overmix. Overmixing lends to a dryer, tougher texture, so mix until the wet and dry ingredients are just combined.
• Cool before slicing. Listen, I don’t do this all the time either, BUT if you can wait, it’s worth it! The texture and flavors are better when you let the banana bread cool completely before slicing.

Substitutions & Variations

• Gluten-Free: Use a measure-for-measure or cup-for-cup gluten-free flour blend in equal amounts.
• Dairy-Free: Use avocado or olive oil in place of the melted butter.
• Flours: You can substitute regular whole wheat flour and all-purpose flour. However, this recipe has not been tested with flours like almond flour, coconut flour, cassava flour, oat flour, or any other flour, so I cannot guarantee results. (I can guarantee that some flours like coconut flour absolutely cannot be substitute equally.)
• Add Chocolate Chips: If you’re like my kids, you’re totally on team “always chocolate.” And while truly, this almond butter banana bread is delicious on its own, it definitely works well with some chocolate chips thrown in, too. 😉
• Add chopped nuts: If you’re a nutty banana bread lover, go ahead and add some of your favorite chopped nuts.

Storage, Freezing, & Reheating

• Storage: Keep in an airtight container at room temperature for 2-3 days. Storing in the refrigerator can keep the banana bread up to 1 week.
• Freezing: Wrap the banana bread, or individual slices of banana bread, in plastic wrap or foil, then place in an airtight, freezer-safe storage bag or container. Label your container with the date, though, it’s best consumed within 3 months.
• Reheating: Banana bread can of course be enjoyed at room temperature! Frozen banana bread can be thawed overnight, or for a couple hours on the counter. Alternatively, you can thaw a slice in the microwave (30-60 seconds).

Supplies You’ll Need

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• Loaf pan
• Mixing bowl
• Measuring cups & spoons
• Spatula

More Recipes You’ll Love

• Healthy Chocolate Chip Banana Bread
• Gluten-Free Banana Bread
• Banana Bread Baked Oatmeal
• Banana Bread Cookies

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