hi!

because we apparently really like making lists on this blog, i’ve already shared with you both a list of little luxuries (featuring rose water and banana bread), and one of “all the very best things life has to offer me” (featuring miyazaki movies and, um, banana bread)

and so i wasn’t going to bother you with that again. but also it’s 2022 and not that you need a reminder but we’re almost 2 years into a global pandemic with no end in sight so it is what it is here’s some more things that i was put on this earth to be able to enjoy!!!!!:

although this also brings us to an interesting question: is this banana bread recipe especially good or is every banana bread recipe just especially good? i don’t know, but make this almond butter banana bread from claire saffitz’s dessert person and weigh in!

-kara

almond butter banana bread (adapted from dessert person by claire saffitz)

ingredients

  • cooking spray or butter for greasing
  • 3 tablespoons plus 1/3 cup almond butter
  • 1 tablespoon plus 2/3 cup sugar
  • 1 teaspoon plus 1/2 cup canola oil
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 2 large, cold eggs
  • 2 very ripe large bananas, mashed
  • 1/3 cup plain whole-milk greek yogurt
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted roasted almonds, coarsely chopped

instructions

preheat the oven to 350 degree fahrenheit. lightly grease the sides and bottom of a loaf pan, then line the bottom and two longer sides with a piece of parchment paper, leaving an inch or two hanging over each side.

in a small bowl, combine 3 tablespoons almond butter, 1 tablespoon sugar, and 1 teaspoon olive oil and stir together. set aside.

in a large bowl, whisk together the flour, baking powder, salt, and baking soda. then in a medium bowl, crack the eggs and whisk them up. add the 2/3 cups sugar and whisk until smooth and slightly thickened, about 30 seconds. add the mashed banana, yogurt, vanilla, 1/3 cup almond butter, and 1/2 cup canola oil. whisk until smooth (some banana lumps are ok).

pour the wet mixture into the bowl of dry ingredients and whisk until just combined. add the almonds and quickly fold into the batter.

fill the pan with the batter. dollop spoonfuls of the reserved almond butter mixture on top and swirl in a figure eight pattern using a toothpick or pairing knife.

bake until the top is risen and split and a toothpick inserted into the center comes out clean, 60 to 70 minutes. remove from oven and cool in pan about 20 minutes, then transfer to a wire rack to finish cooling (or dig in while still warm and top with salted butter!!)