Preheat oven to 325°F (170°C). Spray a 9×5-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over all sides of pan.
For frangipane: In a medium bowl, stir butter until creamy; stir in almond flour, sugar, all-purpose flour, egg white, almond extract, and salt until well combined. Cover until ready to use.
For batter: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes. Add egg, beating until combined and stopping to scrape paddle and bottom and sides of bowl. Add extracts, beating just until combined. Beat in banana. (Mixture may look broken but will come back together.)
In another medium bowl, whisk together all-purpose flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with yogurt, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape paddle and bottom and sides of bowl.
Using a rubber spatula, gently fold frangipane into batter. Spread batter into prepared pan. Tap pan on a kitchen towel- lined counter several times to settle batter. Sprinkle with almonds.
Bake until golden brown, top is set and feels dry to the touch, and an instant- read thermometer inserted in center registers 202°F (94°C) to 210°F (99°C), 1 hour and 20 minutes to 11⁄2 hours, loosely covering with foil during final 30 minutes of baking to prevent excess browning. Let cool in pan for 10 minutes. Using excess parchment as handles, remove from pan, and let cool completely on a wire rack. Store in airtight container for up to 3 days.
Source: https://www.bakefromscratch.com/category/recipes/bread/feed/
