Preheat the oven to 350 degrees. Line an 8x8 inch square baking pan with foil and spray with non-stick spray {or oil from a Misto, as I do}. Set aside.
In the bowl of a stand mixer or in a large bowl, beat together mashed bananas, coconut oil, yogurt, honey, maple syrup, vanilla extract and egg.
In a separate bowl, whisk together flour, baking soda and salt. Add to wet ingredient, mixing until just combined. {Don't over-mix.}
Scoop the batter into the prepared baking pan. Dollop the almond butter* a teaspoon at a time on top of the batter. Using a skewer or the end of a knife, swirl gently into the batter.
Bake for about 40-45 minutes until the top is golden brown and a toothpick inserted in the center comes out mostly clean.
Cool for 20-30 minutes before slicing.