Sunday, April 6, 2014

Almond Butter Banana Bread

Unlike several of the customers I talk to, breakfast is my favorite meal of the day and I always make time for it. The key to a balanced breakfast is including a protein, carbohydrate and fat to keep you full and satisfied until lunch.

Although I'm normally a peanut butter girl, one of my friends convinced me to try almond butter. It's super addictive! This bread is a combination of sweet bananas and maple syrup, salty almond butter and crunchy pecans. It also makes a perfect afternoon snack paired with a big glass of milk. I'm ready for another piece!



1. Preheat oven to 350.
2. In a small bowl, mix flour, oats, cinnamon, baking powder, baking soda and salt. Mix well.


3. In a large bowl, mix the bananas, egg, egg white, almond butter, coconut oil, almond milk, sugar, maple syrup and vanilla.



4. Add the dry ingredients to the wet; stir in chopped pecans.

5. Pour mixture into a pan coated with nonstick cooking spray. Bake for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

6. Cool for 10 minutes; gently remove the loaf from the pan and let cool on a wire rack before slicing.



Almond Butter Banana Bread
Serves 10

All you need:
1 cup all-purpose flour (or gluten-free flour if you like)
1/2 cup oats
1/2 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 ripe bananas, mashed
1 egg
1 egg white
1/3 cup almond butter
2 tablespoons coconut oil
1/4 cup unsweetened almond milk
1/4 cup brown sugar
1/4 cup pure maple syrup
1 teaspoon vanilla extract
3 tablespoons chopped pecans

1. Preheat oven to 350.
2. In a small bowl, mix flour, oats, cinnamon, baking powder, baking soda and salt. Mix well.
3. In a large bowl, mix the bananas, egg, egg white, almond butter, coconut oil, almond milk, sugar, maple syrup and vanilla.
4. Add the dry ingredients to the wet; stir in chopped pecans.
5. Pour mixture into a pan coated with nonstick cooking spray. Bake for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
6. Cool for 10 minutes; gently remove the loaf from the pan and let cool on a wire rack before slicing.

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