Adapted from Claire Saffitz, AKA we replaced the almond butter with peanut butter and upped the amount
• Coconut oil for the pan
• 1/4 cup plus 1/3 cup Silky Smooth Peanut Butter
• 1 tablespoon plus 2/3 cup sugar
• 1 teaspoon plus 1/2 cup virgin coconut oil, warmed to liquefy
• 1 1/3 cups AP flour
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cardamom
• 2 large eggs
• 1 cup mashed banana (2 very ripe large bananas)
• 1/3 cup plain whole-milk Greek yogurt
• 1 teaspoon vanilla extract
Let's Do This!
1 — Preheat the oven to 350 degrees. Coat a 4.5 x 8.5-inch loaf pan with coconut oil and line with parchment paper
2 — In a small bowl, stir together 1/4 cup of peanut butter, 1 tablespoon sugar and 1 teaspoon coconut oil until smooth. Set aside
3 — Mix the dry ingredients together: whisk together the flour, baking powder, salt, baking soda and cardamom. Set aside
4 — Mix the wet ingredients together: whisk the eggs to break up the yolks and whites. Add the remaining 2/3 cup sugar, and whisk vigorously until the mixture is smooth and slightly thickened, about 30 seconds. Add the mashed bananas, Greek yogurt, vanilla, remaining 1/3 cup Silky Smooth Peanut Butter and 1/2 cup coconut oil. Whisk until smooth
5 — Pour the banana mixture into the flour mixture and whisk gently until smooth with no dry spots.
6 — Pour the batter into the loaf pan and smooth the top. Dollop teaspoons of the reserved PB mixture all across the top and use a knife to drag figure eights across the surface, making a swirl!
6 — Bake until the top is risen and split and a toothpick comes out clean, 60-70 minutes. Remove and set aside to cool int he pan for at least 20 minutes. Remove from pan and let cool completely on a wire rack before slicing (if you can!)