Preheat oven to 350°F and place a baking sheet in oven; spray 3
mini loaf pans with nonstick spray. Whisk together flours, baking
powder, baking soda, salt, cinnamon, and allspice in a large bowl.
Make a well in the center of the mixture.
Combine almond butter and honey in a small bowl and heat in the
microwave until melted, about 30 seconds; cool slightly. Combine
banana, buttermilk, egg, extracts, and cooled almond butter-honey
mixture in a medium bowl; add to flour mixture and stir just until
Divide batter evenly among loaf pans; top with almonds and
turbinado sugar. Place pans on preheated baking sheet and bake,
rotating pans halfway through, for 28 to 30 minutes or until a
toothpick inserted in the center comes out clean. Remove from
oven and cool in pans on a wire rack for 10 minutes, then remove
from pans and cool completely. Wrap breads well and store at room
temperature up to 2 days, or in the refrigerator up to 4 days. To
freeze, wrap tightly in foil or freezer wrap.