Originally this recipe was just going to be banana bread. But at the last second, riiiight before I was about to pop the loaf into the oven, I decided to add a maple almond butter glaze on top….. *heart eyes*. It’s not a required step, but it sure does make classic banana bread a little more special, AND it’s perfect for fall.

A simple, straightforward quickbread

I’m all about simple, one-bowl recipes. You start out by mashing the bananas in a large bowl. Then, you add the wet ingredients, then the dry. You pour the batter into the 9×5 pan and use the saaaame bowl AGAIN for the maple almond butter topping. Easy, right?

Also— I’ve seen a lot of banana bread recipes where you puree the bananas in a blender. Well, I’ve just gotta say that I am ANTI-puree the bananas because…. a) it means more dishes + more work, and b) when the bananas are mashed with a fork you still have some texture to the bananas (does anyone else think a few little chunks peeking through each banana bread slice is ideal!?)

Anyway, I like easy, simple, no-fuss recipes. While the name maple almond butter banana bread might be a little extra, the process is not 🙂

What makes this banana bread special?

Welllll obviously the maple almond butter glaze on top. But also….

• Oats— there aren’t enough oats for me to call this recipe “oatmeal banana bread” but there is just enough to give it a little bit of a nice hearty oat texture.
• Greek yogurt— some banana breads use buttermilk. This is my lazy alternative to making buttermilk.
• Unrefined, cold-pressed coconut oil— instead of canola oil/vegetable oil/butter. I looove using coconut oil when I bake!
• Nutmeg— the flavor of a touch of nutmeg is so warming + complements the cinnamon perfectly.
  

This bread makes a deeelicious breakfast, snack, or dessert (I may or may not know because I have eaten it three times in the last 24 hours, myself).

Alright, let’s get into the recipe, shall we!?

Maple Almond Butter Banana Bread

Serving Size: 1 loaf
Prep Time: 15-20 minutes
Bake Time: 45-50 minutes

INGREDIENTS:

• 4 ripe bananas
• 2 eggs
• 1/3 cup coconut oil, melted
• 1/4 cup plain greek yogurt
• 1/4 cup brown sugar, not packed
• 1/2 cup granulated sugar
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1/2 tsp sea salt
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1 1/3 cups all-purpose flour
• 1/2 cup oats
  

Maple Almond Butter Glaze (optional):

• 2 tablespoon oats
• 1 tablespoon almond butter
• 1 tablespoon pure maple syrup
• 1 tablespoon brown sugar
• 1 tablespoon coconut oil, melted

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Line a 9×5 loaf pan with parchment paper. Lightly spray the pan first with cooking spray to help the paper adhere.
3. Mash bananas with a fork in a large bowl until fairly smooth.
4. Add eggs, melted coconut oil, greek yogurt, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, and sea salt. Mix until combined.
5. Add flour, oats, baking soda, and baking powder. Gently fold the wet and dry ingredients together until you no longer see any streaks of flour, being careful not to over-mix.
6. Pour the batter into the loaf pan.
7. Mix together maple almond butter glaze ingredients and pour on top of loaf. Use a knife to swirl it into the batter a bit.
8. Bake for 40 to 50 minutes or until golden brown and a toothpick inserted into the middle of the loaf comes out clean.
9. Let cool in the pan on a rack for 5 minutes. Then, remove loaf and finish cooling out of the pan on a rack before slicing.
   
   

I hope you loooove this recipe like David and I do— let me know what you think in the comments!

And if you like this recipe, I think you’d also enjoy my healthy banana chocolate chip muffins!