Breeze Banana Bread
Cook Time:
55
Minutes
Difficulty:
Easy
Serves Up To:
8
Servings
Nutrition Information
| Total Fat | 12g |
|---|---|
| Cholesterol | 25mg |
| Sodium | 190mg |
| Potassium | 125mg |
| Total Carbohydrates | 29g |
|---|---|
| Dietary Fiber | 2g |
| Sugars | 16g |
| Protein | 5g |
Ingredients
3/4 cup mashed ripe banana (2 large bananas)
1/2 cup sugar
1/4 cup Almond Breeze Vanilla Almondmilk
3 tablespoons vegetable oil
1 teaspoon almond extract
1 egg
3/4 cup all-purpose flour
1/2 cup lightly packed fine Blue Diamond Almond Flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped Blue Diamond Honey Roasted Almonds
Directions
- 1
Preheat oven to 350°F and coat 2 mini loaf pans with nonstick spray.
- 2
Whisk together bananas, sugar, Almond Breeze, oil, extract and egg in a large bowl. Stir together dry ingredients and add to banana mixture, stirring just until dry ingredients are incorporated.
- 3
Spoon equal amounts into prepared pans and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let cool before removing from tins. Makes 8 servings.
Notes
Recipe tips: For a fun ice cream sandwich, spoon slightly softened ice cream between slices of banana bread and freeze until firm.
This recipe may be baked in a 7 1/2 X 3 1/2-inch loaf pan for 55 minutes to make 1 small but full-size loaf, or double the recipe and bake in an 8 X 4-inch loaf pan for 1 hour and 10 minutes for a large loaf.
Made with these products:
Notes
Recipe tips: For a fun ice cream sandwich, spoon slightly softened ice cream between slices of banana bread and freeze until firm.
This recipe may be baked in a 7 1/2 X 3 1/2-inch loaf pan for 55 minutes to make 1 small but full-size loaf, or double the recipe and bake in an 8 X 4-inch loaf pan for 1 hour and 10 minutes for a large loaf.
Courtesy of: Patty Mastracco
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