This post may contain affiliate links, please read my disclosure policy.
Regular banana bread is good but I figured it was time to change it up a bit. This version will satisfy any sweet tooth and borders cake territory. You could still consider it a “healthy” bread because most of the ingredients are clean and it is a better alternative to other sweets. If you’re trying to tackle a new years resolution of becoming healthier this will fit right into your arsenal of healthy sweets. That’s more than enough reasons to make this bread so lets hope into the walkthrough.
Pre heat your oven to 350 degrees. Measure the all purpose flour, baking powder, and the salt into a large bowl. Whisk it together to make sure all of the ingredients are blended together. In a separate bowl combine the room temperature butter and the brown sugar. Creaming together the butter and sugar helps to evenly distribute the sugar and adds a fluffier texture to the bread. Banana bread isn’t fluffy generally but anything to help make it less dense adds a pleasant texture. In a third bowl mash the bananas and mix with the eggs. I usually just toss overripe bananas into the freezer for whenever I want to make banana bread but you could also use a very ripe fresh banana. The more ripe bananas are the more intense the banana flavor is and also contains more natural sugar content.
After you have all of your ingredients mixed together in their respective bowls it’s time to start doing some more mixing. Add the banana bowl to the butter bowl, mix until incorporated. The mixing is almost over, I promise. Add the wet mixture to the flour bowl, mix until just incorporated but do not overmix. You don’t want to overdevelop gluten that will cause a dense and rubbery texture.
Using a stick of butter coat the entire interior of a loaf pan. This part is important because it will prevent the loaf from sticking. The whole idea of this bread is to be layered so use about one third of the batter to cover the bottom of the pan, you may need to spread it out with a rubber spatula to cover the bottom. Once the first layer is covering the bottom of the pan drizzle a third of the almond butter all over the layer. If the almond butter you have is thicker then microwave it for 20 seconds to loosen it up. Sprinkle one third of the chocolate chips and toasted walnuts. I just break the walnuts with my hands while I’m sprinkling them instead of chopping. Repeat these steps until you’ve used all of the ingredients. Bake for 45-60 minutes.
Let the bread cool almost completely before you remove it from the pan. This is probably the most difficult part of the recipe. After about an hour run a butter knife along the edges of the bread. Place a plate over the top of the bread and flip the entire pan while holding the plate on top. Lift the loaf pan and the bread should come out. If it doesn’t come out you may need to run the knife around the edges of the bread again.
Loaf pan-Affiliate link
This is a generic loaf pan I’ve been using for a couple of years. It’s nothing fancy but it gets the job done.
Mixing bowls – Affiliate link
This isn’t the set of bowls I used to make this recipe but this is what I’d buy if I didn’t have any mixing bowls. There’s multiple sizes that would be great for a variety of jobs. I used these growing up in my parents house and I’m pretty sure they still have them so they’ll last a long time.
Rubber spatula- Affiliate link
I’ve been using this spatula for years at home and in professional kitchens. It’s durable and can withstand high heat. I use it instead of a wooden spoon most of the time.
2 cups/250g all purpose flour
1 tsp/4g baking powder
4oz/110g unsalted butter, room temperature
1/2cup/100g brown sugar
2 very ripe bananas
1 cup/170g semi sweet chocolate chips
1/3 cup/80g almond butter
Handful of toasted walnuts
Additional butter to coat pan
- Pre heat oven to 350 degrees. Mix the flour, baking powder, and salt in bowl. In a large mixing bowl combine the butter and brown sugar. In a third mixing bowl smash the bananas, then combine with the eggs.
- Add the banana bowl to the butter bowl, thoroughly mix. Finally, add the flour mixture to the wet mixture, combine until a thick batter is formed.
- Coat a loaf pan with butter
- Add the batter in layers. In between each layer add chocolate chips, a large drizzle of almond butter, and crushed toasted walnuts. It should make 2 layers on the inside and top it off with the remaining chocolate chips, almond butter, and walnuts.
- Bake for 45-60 mins. Test for doneness by sticking a cake tester or wooden skewer in the thickest part of the bread. If it comes out free of batter then it’s done.