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Almond Butter Banana Bread Recipe


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     Almond Butter Banana Bread

Category   Breakfast - Brunch
Sub Category   None
Servings   3 loaves
Preptime   2 hours

1 1/2 cup flour
1/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/3 cup almond butter
1/2 cup honey
1 1/2 cup mashed ripe banana
1/2 cup low fat buttermilk
1 egg, lightly beaten
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 tablespoons almonds, chopped
1 1/2 teaspoon sugar

Preheat oven to 350F 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 combined.
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.
Serving Suggestions
1 piece=125 calories

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