• 1/2 cup unsalted butter, plus more for greasing the pan
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups mashed banana, from about 3 medium bananas
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1/4 cup plain Greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/3 cup Justin’s Almond Butter (Classic, Cinnamon, Maple, or Honey)
  • 2 teaspoons light brown sugar
  • 1 teaspoon ground cinnamon (omit if using Cinnamon Almond butter)


Cooking Instructions

  1. Preheat oven to 350ºF. Grease a 9x5x3-inch loaf pan.
  2. Combine the flours, baking soda and salt in a medium bowl.
  3. Melt butter in a saucepan over medium heat. Cook, stirring occasionally and scraping the bottom of the pan until it turns a deep golden brown and smells nutty. Be careful not to burn. Cool slightly.
  4. In a large bowl, mix the cooled butter, bananas, sugars, yogurt, eggs and vanilla. Stir well. Fold in the flour mixture and stir until just combined.
  5. Pour half the batter into prepared pan and spread it evenly. Dollop the almond butter over the top and use a knife to swirl it into the batter. Sprinkle brown sugar and cinnamon over the top. Pour the remaining batter over the top. Bake, 50 to 60 minutes or until golden brown and a toothpick inserted into the center comes out clean.