ALMOND BUTTER BANANA BREAD BARS

By foodiva

Ingredients

• 2 large bananas, mashed
• 1/2 cup coconut oil
• 1/2 cup Stonyfield Greek yogurt {I used whole milk}
• 1/4 cup honey
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 egg
• 1 3/4 cups white whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2-3 tablespoons Justin's Maple Almond Butter

Details

Servings 9
Preparation time 10mins
Cooking time 55mins
Adapted from thekitchenprepblog.com

Preparation

Step 1

{Side note: Have you updated to the new Instagram that is now basically Snapchat? Of course, they waited until I got comfortable with Snapchat to add this feature. Ugh. On the plus side, you won’t have to see the onslaught of farm pics sure to come your way unless you click on my “story.” If you don’t know what the heck I’m talking about, get over there and check it out.}

As much as I love to travel, the uncertainty and lack of control one experiences during the process often fills me with a mixture of excitement and anxiety. My Kindergarten teacher labeled me a natural “worry wart” back when I was 5 and things haven’t changed much 30 years later. Currently, there are two running lists in my head — the “Things I’m Excited About” list and the “Things I’m Slightly Nervous About” list. Here are just a few points on each one:

Banana bread is so, so delicious, but most recipes are no better for you than a slice of cake. With a few tweaks and a swirl of Justin’s Maple Almond Butter, you can make banana bread squares that are wholesome enough to eat for breakfast. There’s no butter or white sugar in these, but they’re subtly sweetened with maple syrup and honey, and the texture doesn’t suffer at all thanks to the addition of coconut oil and Stonyfield Greek yogurt. I made these with white whole wheat flour, but you can use your favorite gluten-free blend if you prefer. {I found

about flours very informative!} The swirl of almond butter at the top gives them that extra bit of decadence that will make them popular wherever you serve them!

1 3/4 cups white whole wheat flour

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.}

If the almond butter is too stiff, you can scoop it into a small microwave-safe container and heat it for a few seconds at a time until it loosens up and is easier to work with.

Hi! I'm Dianna. In a perfect world, I'd always be clothed in Lilly & covered in flour. But since my world is more chaos than coordination, I find my happy place in my South Florida kitchen. Here, you'll find from-scratch recipes that range from light and fresh to blissfully indulgent, and stories of my daily antics.

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