Anyone who’s anyone has had banana bread. You’ve probably had it with chocolate chips, with walnuts or with no nuts at all. Though good in their own way, you may be missing out on something else inside. Stuffed with a layer of creamy almond butter, this banana bread comes with a pleasant twist on classic mix-ins. On top of that (literally) is a sprinkling of cookie crumbles. It’s certainly a change from tradition; but then again, you’re not just anyone.
Almond Butter Banana Bread with Cookie Crumble
Makes about 10 slices
Ingredients
2 medium-size ripe bananas
2 Tbsp. coconut sugar
¼ cup maple syrup (or honey or agave)
4 Tbsp. Greek yogurt
2 eggs
½ cup oat flour
½ cup coconut flour
1 tsp. baking powder
2 Tbsp. almond butter
¼ protein cookie, crumbled
Directions
- Preheat oven to 350 degrees F and coat a loaf pan with non-stick cooking spray or coconut oil.
- In a large bowl, mash bananas. Stir in sugar, syrup and eggs, whisking until smooth.
- In a separate bowl, combine flours and baking powder until incorporated.
- Add dry mixture to wet, stirring until well combined.
- Pour half the batter into loaf pan. Spread almond butter down the center of batter. Pour remaining batter in pan, covering the almond butter layer.
- Sprinkle cookie crumbles on top of batter and bake 30 – 33 minutes, or until a toothpick comes out clean.
- Let cool about 15 minutes before removing from pan and slicing.