This Honey Banana Almond Bread uses Local Hive Honey's™ Washington Raspberry honey, bananas, almonds, almond and vanilla extract with a layer of fresh raspberries, honey, almonds and cinnamon mixed in the middle!
Preheat the oven to 350°F then spray two 9-inch loaf pans with non-stick cooking spray
Whisk the flour, baking powder, baking soda and salt together in a medium bowl then set aside until needed
Making the Filling
Gently stir the filling ingredients together in a small bowl then set aside
Mixing the Wet Ingredients
In a large bowl using an electric mixer on medium speed, blend the cream cheese and butter together until fully combined
Mix in 1 cup of honey and the oil then scrape down the sides
Add the almond and vanilla extracts and mix until combined
Add the eggs one at a time mixing in between each addition just until combined and scraping down the sides of the bowl in between
Fold in the mashed bananas
Mixing and Baking
Add the dry ingredients to the wet ingredients and fold together until almost fully combined. A few streaks of flour are okay
Add ¼ of the banana batter to each of the loaf pans
Divide the raspberry filling evenly between the two pans, layering it on top of the batter
Split the rest of the banana batter evenly between the two pans to cover the raspberry filling
Evenly sprinkle the remaining ½ cup of sliced almonds over the two loaves
Bake for 45-50 minutes. When toothpick comes out clean or with only a few crumbs the Honey Banana Almond Bread is ready
Let the bread cool on a wire rack for 20 minutes then run a butter knife around the edges of the inside of the pan and remove bread. Allow it to cool the rest of the way
Dust with powdered sugar if desired
Notes
Local Hive Honey™ Washington Raspberry is a seasonal varietal of honey. If you cannot find the Washington Raspberry varietal then use Local Hive Honey™ Midwest varietal. https://shop.localhivehoney.com/collections/frontpage/Top each slice with an additional drizzle of honey or smear of butter or margarine