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|Breeze Banana Bread|
“This classic banana bread has great flavor and texture with the addition of Almond Breeze Almondmilk and a bit of almond flour.”
- 3/4 cup mashed ripe 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 almond flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup Blue Diamond Honey Roasted Almonds
|Prep : 15M||Cook : 8M||Ready in : 55M|
- Preheat oven to 350 degrees F and coat 2 mini loaf pans with nonstick spray.
- 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.
- 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 pans. Makes 8 servings.
- 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.
- For a fun ice cream sandwich, spoon slightly softened ice cream between slices of banana bread and freeze until firm.
- Nutritional analysis per serving: Calories 230 Total Fat 12g Cholesterol 25mg Sodium 190mg Potassium 125mg Total Carbohydrate 29g Dietary Fiber 2g Sugars 16g Protein 5g
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