Almond butter banana bread

Set a rack in the center and preheat the oven to 350.

Cut a parchment strip the width of the loaf pan's bottom. Brush the pan with a thin layer of coconut oil, lay the parchment in, smooth out air pockets, leaving the short sides unlined, and grease the parchment.

Topping: stir the tablespoon of sugar, 3 tablespoons almond butter and teaspoon of coconut oil until smooth with no lumps. Set aside.

Mash very ripe bananas with a potato masher and measure about a cup; small lumps disappear in baking.

Whisk together the flour, kosher salt, baking powder, baking soda and cardamom.

In another bowl whisk the eggs to break them up, add the sugar and whisk until slightly thickened and light.

Whisk in the almond butter, Greek yogurt and mashed banana until smooth; lumps of almond butter will not disappear later.

Whisk in the liquid coconut oil until fully incorporated, then the vanilla.

Make a well in the dry ingredients, pour in the wet, and whisk from the center, slowly incorporating the flour; stop once the flour disappears. Finish folding with a spatula, scraping for hidden pockets of flour.

Scrape into the pan. Dollop all of the topping randomly over the batter and swirl it in figure eights with a skewer, toothpick or paring knife tip.

Bake at 350 for the better part of an hour, until risen and split on top and a skewer comes out clean.

Let it cool completely before unmolding so steam escapes and the crumb sets. Lift out by the parchment.

Slice down the center with a bread knife.