Chocolate Chip Almond Butter Banana Bread.
All my banana bread peeps, this is YOUR day!
Servings: 10 Servings
Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and line with parchment paper. In a mixing bowl, combine the maple syrup, greek yogurt, egg, vanilla, banana, and sugar until well combined. Beat in the flour, baking soda and salt until just combined.
Stir in the chocolate chips. Now take the almond butter and add it to the batter in teaspoon full size dollops and then gently swirl it into the batter. Pour the batter into the prepared loaf pan and sprinkle with chocolate chips if desired...you may also now push in a few extra teaspoons of almond butter too!
Place loaf pan on a baking sheet and set in the oven. Bake for 50-60 minutes, or until center is set. If the top begins to brown (mine did after about 45 minutes), tent the bread with aluminum foil. Remove and let cool for at least 30 minutes before cutting. Bread will keep (covered) for 3-5 days.
Calories: 244kcal | Carbohydrates: 42g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 251mg | Potassium: 342mg | Fiber: 3g | Sugar: 20g | Vitamin A: 45IU | Vitamin C: 3.1mg | Calcium: 83mg | Iron: 2.1mg