Indulge in Claire Saffitz’s Almond Butter Banana Bread: A Dessert Person Masterpiece with a Nutty Swirl
There’s a special kind of satisfaction that comes from baking a new recipe, especially one from an admired cookbook author. For a while now, I’d been eagerly anticipating the opportunity to try Claire Saffitz’s much-talked-about Almond Butter Banana Bread from her acclaimed cookbook, Dessert Person. The stars finally aligned yesterday afternoon, and I dove into the process. What started as a welcome distraction from some persistent tinnitus quickly transformed into a truly delightful baking experience. For that alone, it earns a top rating of 5 stars from me. But honestly, this recipe deserves high praise for so many other reasons, and I genuinely wish I had tried it sooner. It offers a refreshingly interesting twist on traditional banana bread, elevating it with a gorgeous and flavorful almond butter swirl on top that is simply irresistible.
Dessert Person Cookbook: A Must-Have for Bakers
Before diving deeper into the specifics of this incredible banana bread, I must take a moment to sing the praises of the cookbook itself: Dessert Personby Claire Saffitz. Let me be clear, I did not receive a free copy of this book; this is simply an enthusiastic endorsement from a genuine fan. I believe in highlighting truly excellent resources, and this cookbook certainly fits the bill. Many bakers, myself included, often view cookbooks not just as strict guides but as sources of inspiration and a window into the author’s culinary personality. Claire Saffitz shines in both regards. She is an exceptionally clear and engaging writer, making her recipes approachable and a joy to read.
Beyond her captivating prose, Claire’s recipes are renowned for their reliability and precision. This is particularly evident in Dessert Person, as the book thoughtfully includes ingredient measurements by weight. For those who are either new to using a kitchen scale or seeking cookbooks that offer both volume and weight measurements for greater accuracy, this book is an invaluable resource. The precision of weight measurements significantly improves consistency in baking, leading to more successful outcomes. I plan to explore and write more about the book’s contents and other recipes in the future, but for now, let’s just say it’s quickly becoming a beloved staple in my kitchen for its beautifully crafted recipes and Claire’s expert guidance.
Flavor and Texture Notes: A Delightful Twist on Classic Banana Bread
Now, let’s turn our attention to the star of the show: this particular Almond Butter Banana Bread recipe. The moment you slice into it, you’re greeted with a soft, moist crumb and the visual intrigue of the almond butter swirl. It immediately brought to mind another favorite, the Cream Cheese Swirl Banana Bread, but Claire’s creation stands distinctly on its own. While both feature a delightful swirl, they are entirely different in their composition and flavor profiles. Claire’s Almond Butter Banana Bread contains significantly less sugar, resulting in a less dense and overtly sweet loaf. This makes it a wonderful option for those who appreciate a more balanced sweetness and a lighter, yet still incredibly moist, texture.
My overall impressions of the flavor and texture are overwhelmingly positive. The bread itself boasts an exceptionally moist crumb, a characteristic that often sets a truly great banana bread apart. This moistness comes from the perfect balance of ripe bananas, coconut oil, and yogurt in the batter. The almond butter incorporated into the main batter adds a subtle richness and depth without overpowering the natural sweetness and fruitiness of the bananas. The true highlight, however, is the prominent almond butter swirl on top. This swirl delivers a more concentrated burst of nutty flavor, creating a delicious contrast with the main banana bread. The two flavors – sweet banana and savory almond butter – complement each other beautifully, never competing, but rather enhancing the overall experience.
Regarding the cardamom, I found its presence to be quite subtle. It adds a whisper of warmth and exotic fragrance that perfectly rounds out the banana flavor without being overtly spicy. If you are, like me, a devoted fan of cardamom and enjoy its distinctive aroma, you might consider increasing the amount slightly to suit your personal taste. One of the most striking features of this bread is its aesthetic appeal; the visible almond butter swirl truly makes it exceptionally pretty when sliced, making it perfect for serving guests or simply admiring during your morning coffee.
Ingredients for Almond Butter Banana Bread: Essentials for Success
Baking is often a science, and starting with the right ingredients is paramount. Here, I’ve laid out the key components for Claire Saffitz’s Almond Butter Banana Bread. The image below captures these essential ingredients, including the leavening agents, salt, and cardamom, arranged in a way that made perfect sense as I prepared for baking. I hope this visual aid proves helpful for aspiring bakers.
Here’s a breakdown of the core ingredients and what they contribute to this exquisite loaf:
- Almond Butter: The star ingredient, used both in the batter for richness and as the distinctive swirl for a concentrated nutty flavor. Opt for a creamy, natural almond butter.
- Sugar: Provides sweetness, moisture, and aids in browning. Claire’s recipe uses a balanced amount.
- Coconut Oil: Contributes to the moist texture and a subtle richness. Refined coconut oil ensures a neutral flavor, allowing the banana and almond butter to shine.
- Eggs: Act as a binder, provide structure, and add richness to the bread.
- Yogurt: A crucial ingredient for moisture and a slight tang that brightens the overall flavor profile. Full-fat Greek yogurt is recommended for the best texture.
- Bananas: The foundation of any banana bread! Very ripe, spotted bananas are essential for maximum sweetness and moisture. They also mash easily into the batter.
- Flour: All-purpose flour provides the primary structure for the bread.
- Baking Powder & Baking Soda: These leavening agents are responsible for the bread’s rise and tender crumb. They react with the acidic yogurt and bananas.
- Salt: A flavor enhancer that balances the sweetness and brings out the other flavors.
- Cardamom: A subtle spice that adds a unique warmth and aromatic complexity, complementing the banana beautifully.
While the recipe card below specifies exact quantities, it’s worth noting Claire Saffitz’s suggestion in Dessert Person to potentially add chopped almonds to the batter. After making this banana bread, I chose to omit them, and I believe I would continue to do so in future iterations. The bread achieves such a wonderfully soft and tender crumb that the crunch of chopped nuts might feel somewhat out of place, disrupting the smooth texture. However, the recipe is perfectly delicious and satisfying without them, so it’s truly a matter of personal preference.
Instructions for Baking Almond Butter Banana Bread: A Step-by-Step Guide
If you’ve ventured into the world of banana bread baking before, many of these steps will feel familiar. However, the unique almond butter swirl is truly what sets this recipe apart and elevates it beyond the ordinary. Let’s walk through the basic steps to create this delectable loaf.
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8 ½ by 4 ½ inch loaf pan thoroughly with coconut oil (or your preferred baking spray). Then, line the pan with a strip of parchment paper, ensuring it overhangs the sides—this creates “handles” for easy removal later. Grease the parchment paper again.
- Make the Swirl Mixture: In a small bowl, combine 3 tablespoons of softened almond butter, 1 tablespoon of sugar, and 1 teaspoon of coconut oil. Mix until well combined and smooth. This will be dolloped on top of the batter to create that beautiful swirl. Set this aside.
- Combine Wet Ingredients: In a separate large mixing bowl, vigorously whisk together the eggs, sugar, the remaining almond butter (⅓ cup), coconut oil (½ cup), and yogurt (⅓ cup) until smooth. Once combined, gently stir in the mashed ripe bananas until just incorporated.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom. Ensure these are well-distributed, as this helps with even leavening.
- Combine & Swirl: Add the dry flour mixture to the wet banana mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are acceptable, as overmixing can lead to a tough bread. Pour the batter into your prepared loaf pan. Drop spoonfuls (dollops) of the reserved almond butter swirl mixture evenly over the top of the batter. Take a knife or skewer and gently drag it through the dollops and batter to create a beautiful swirled pattern.
- Bake & Cool: Bake for 60 to 70 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean (no wet batter). Allow the banana bread to cool in the pan for about 30 minutes. This allows it to firm up and prevents it from crumbling. After 30 minutes, use the parchment paper overhangs to carefully lift the loaf out of the pan and transfer it to a wire rack to cool completely before slicing. Slicing warm banana bread can be tempting, but waiting until it’s fully cooled ensures clean cuts and a better texture.
Pro Tip: Pan Preparation. While I always recommend using parchment paper for extra assurance and super easy removal, you can certainly skip it if you prefer. This banana bread recipe is quite moist and should release well from a thoroughly greased and floured loaf pan. If you opt for parchment paper, you can omit the dusting of flour.
Customizing Your Almond Butter Banana Bread: Substitutions and Variations
Banana bread is incredibly forgiving, making it an ideal candidate for creative substitutions and variations. While the original recipe is perfection, don’t hesitate to experiment with what you have on hand or to tailor it to your dietary needs. The end result, though perhaps not identical, will undoubtedly still be delicious.
- Almond Butter Substitute: If you’re short on almond butter or prefer another nut butter, there are several fantastic options. In my case, I didn’t have quite enough almond butter for the batter, so I successfully incorporated some Kirkland mixed nut butter. Its blend of nuts offered a similar richness. On the Dessert Person Reddit thread, fellow bakers have mentioned success with tahini for an earthier, slightly bitter note, or classic peanut butter for a more traditional, sweeter, and pronounced nutty flavor. Sunflower seed butter could also work for a nut-free option, though it might lend a slightly greenish hue when baked due to a natural chemical reaction.
- Yogurt Substitute: The yogurt adds crucial moisture and a tender crumb. If you don’t have Greek yogurt, you can substitute it with about 4 tablespoons of sour cream, thinned with a tablespoon and a half of milk to achieve a similar consistency. Buttermilk is another excellent choice, providing similar acidity and moisture.
- Coconut Oil Alternatives: I used refined coconut oil, which has a neutral flavor, allowing the banana and almond butter to be the stars. For a subtle hint of coconut, you could certainly use unrefined (virgin) coconut oil. Any neutral-flavored oil, such as vegetable oil, canola oil, or grapeseed oil, would also work well here, maintaining the moist texture without altering the flavor profile significantly.
- Flour Options: For those with gluten sensitivities, a high-quality gluten-free all-purpose flour blend (one designed for 1:1 substitution) should work perfectly. When using gluten-free blends, it’s often best to measure by weight for accuracy.
- Sugar Substitutes: This recipe uses only ⅔ cup of sugar, making it a good candidate for experimenting with sugar alternatives. You could try a granular sugar substitute like Magic Baker, which is a good option and doesn’t contain sucralose. Keep in mind that natural liquid sweeteners like maple syrup or honey could potentially alter the moisture content and might require slight adjustments to other liquid ingredients.
Feel free to get creative with additional add-ins too! A handful of chocolate chips would be a delicious complement to the banana and almond butter, or perhaps a sprinkle of cinnamon for an extra layer of warmth.
Essential Baking Equipment for Almond Butter Banana Bread
One of the beauties of this Almond Butter Banana Bread recipe, and many from Dessert Person, is that it doesn’t require a lot of specialized equipment. Most of what you need are standard kitchen tools. However, the choice of loaf pan does make a noticeable difference in the final presentation of your bread.
For the loaf pan, I highly recommend using one that measures 8 ½ by 4 ½ inches. This size is slightly smaller than the common 9×5 inch pan, which means your baked loaf will be taller and have a more appealing domed top, rather than spreading out too wide and appearing flatter. This small detail can significantly enhance the visual appeal of your homemade banana bread.
Beyond the loaf pan, you’ll mainly need basic kitchen staples:
- Mixing Bowls: At least two – one for wet ingredients and one for dry.
- Whisk: Essential for thoroughly combining ingredients and aerating the dry mix.
- Spatula or Wooden Spoon: For mixing and gently folding the batter.
- Measuring Cups and Spoons: For precise volume measurements (though Claire often provides weights).
- Kitchen Scale: As mentioned, Claire Saffitz uses weights, and using a scale for flour, sugar, and nut butter will yield the most consistent and best results. It’s a fantastic investment for any serious baker.
The simplicity of the equipment required is another major advantage of Dessert Person; Claire focuses on accessible, reliable recipes that anyone can make without needing a professional kitchen setup.
Storage Tips for Keeping Your Almond Butter Banana Bread Fresh
Once you’ve baked your delicious Almond Butter Banana Bread, proper storage is key to maintaining its moistness and flavor. You’ll want to savor every slice!
- Room Temperature: For immediate enjoyment, store the banana bread at room temperature for up to a day. Ensure it’s tightly wrapped in plastic wrap or aluminum foil, or kept in an airtight container, to prevent it from drying out. Place it in a cool, dry spot away from direct sunlight.
- Refrigeration: If you plan to keep it longer, transfer the banana bread to an airtight container and store it in the refrigerator for up to two days. The cooler temperature will extend its freshness. Bring slices to room temperature or gently warm them before serving for the best texture and flavor.
- Long-Term Storage (Freezing): Banana bread freezes beautifully, making it perfect for meal prepping or enjoying later. To freeze, first allow the loaf to cool completely. Then, slice it into individual portions. Wrap each slice tightly in plastic wrap, then place the wrapped slices into a freezer-safe zip-top bag or an airtight container. This double-layer protection helps prevent freezer burn. The frozen slices can be stored for up to 2-3 months. When you’re ready to enjoy, simply thaw a slice at room temperature for an hour or two, or warm it gently in the microwave or toaster oven for a quick treat.
These storage methods ensure that your hard work in the kitchen pays off, allowing you to enjoy this delightful Almond Butter Banana Bread over several days or even weeks.
Other Delightful Recipes to Explore
If this particular Almond Butter Banana Bread recipe, as wonderful as it is, doesn’t quite fit your current craving, or if you’re simply looking for more baking inspiration, here are a few other fantastic recipes you might consider. Each offers a unique flavor profile and baking experience:
- The Classic: Peanut Butter Banana Bread with Chocolate Chips: This recipe is a nod to the more traditional banana bread, elevated with the comforting combination of peanut butter and the irresistible melt of chocolate chips. It’s a perfect choice for those who love a familiar, sweet, and incredibly satisfying treat, offering a different kind of nutty goodness.
- For Cardamom Lovers: Cardamom Apple Bread: If the subtle hint of cardamom in Claire’s banana bread caught your attention and you’re currently out of bananas, this apple bread is an excellent alternative. It showcases the warm, fragrant spice beautifully, pairing it with the natural sweetness and slight tartness of apples for a cozy and aromatic loaf.
- Decadent Indulgence: Chocolate Banana Peanut Butter Swirl Brownies: Sometimes, you just need something utterly decadent. These brownies combine the rich flavors of chocolate, banana, and peanut butter into a gooey, irresistible dessert. The swirl adds an artistic touch, making them as visually appealing as they are delicious.
- A Claire Saffitz Challenge: Croissants: If you’re specifically here for another Claire Saffitz recommendation and are up for a rewarding baking adventure, I can wholeheartedly suggest her New York Times recipe for Croissants. While it’s behind a paywall and can be quite an undertaking (my partner, Fuzz, made them a while back, and there was indeed “a lot of swearing” involved in the laminating process!), the final result was absolutely incredible. Everyone who tried them raved about the flaky, buttery perfection. It’s a testament to Claire’s precise instructions and a truly magnificent baking feat.
No matter your preference, there’s always a delicious recipe waiting to be discovered and baked!
Recipe
Almond Butter Banana Bread
Anna
Pin Recipe
Ingredients
Almond Butter Swirl
- 3 tablespoons almond butter (48 grams, softened)
- 1 tablespoon sugar (12 grams)
- 1 teaspoon coconut oil (4 grams)
Bread
- 1 ⅓ cups all-purpose flour (175 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt, scant or 1 teaspoon Diamond kosher
- ¼ teaspoon cardamom
- 2 large eggs
- ⅔ cup sugar (130 grams)
- ½ cup coconut oil (refined for a neutral flavor) (I weighed it and it was 96 grams)
- ⅓ cup almond butter (85 grams)
- ⅓ cup whole Greek yogurt (40 grams)
- 2 large bananas very ripe (8 oz/240 grams)
Instructions
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Preheat oven to 350 degrees F (175°C). Grease an 8 ½ by 4 ½ inch loaf pan, then line it with a strip of parchment paper that overhangs the sides. Grease the parchment paper again. This ensures easy removal of your baked banana bread.
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To prepare the almond butter swirl, mix together 3 tablespoons of softened almond butter, 1 tablespoon of sugar, and 1 teaspoon of coconut oil in a small bowl until smooth. Set this mixture aside for later.
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In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cardamom. Whisking ensures these dry ingredients are well combined and evenly distributed throughout the batter.
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In a separate mixing bowl, whisk together the eggs, the main portion of sugar (⅔ cup), coconut oil, almond butter (⅓ cup), and whole Greek yogurt until smooth. Then, gently stir in the mashed ripe bananas until they are just combined with the wet ingredients.
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Add the flour mixture from step 3 to the banana mixture from step 4. Stir gently with a spatula or wooden spoon until the ingredients are just combined. Be careful not to overmix the batter, as this can lead to a tough banana bread.
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Scrape the prepared batter into your greased and parchment-lined loaf pan. Then, drop spoonfuls (dollops) of the almond butter swirl mixture evenly over the top of the batter. Take a knife or skewer and gently drag it through the dollops and batter to create an attractive, marbled pattern.
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Bake the loaf in the lower third of your preheated oven for 60-70 minutes. The banana bread is ready when a wooden skewer or toothpick inserted into the center comes out clean, indicating it’s fully cooked through.
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Once baked, let the banana bread cool in the pan for about 30 minutes. This allows it to set and makes it easier to handle. After 30 minutes, carefully loosen the sides of the loaf with a knife, then use the parchment paper overhangs to lift it from the pan. Transfer it to a wire rack and let it cool completely before slicing and serving for the best texture and clean cuts.
Notes
Nutrition
In conclusion, Claire Saffitz’s Almond Butter Banana Bread is far more than just a simple quick bread. It’s a testament to her thoughtful approach to baking, offering a perfect blend of comforting familiarity and delightful innovation. The moist texture, balanced sweetness, and the exquisite almond butter swirl make it a truly memorable treat. Whether you’re a seasoned baker or just starting out, this recipe from Dessert Person is an absolute must-try. Happy baking!