Description
Moist, high protein banana bread featuring the rich almond flavor of a croissant. This loaf is a healthier take on a bakery-style treat.
Ingredients
- 2 ripe bananas mashed
- 1/3 cup plain Greek yogurt
- 1 large egg
- 1/4 cup almond butter
- 1/4 cup milk
- 1 teaspoon vanilla flavoring
- 1/2 teaspoon almond flavoring
- 1/3 cup granulated sweetener or sugar
- 1 1/4 cups all-purpose flour
- 1/3 cup vanilla protein powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 tablespoons almond butter (for topping)
- 2 tablespoons almond flour (for topping)
- 1 tablespoon honey (for topping)
- 1 to 2 tablespoons warm water (for topping)
- 1/4 cup sliced almonds (for topping)
Instructions
- Preheat your oven to 350°F. Line a standard loaf pan with parchment paper.
- In a large bowl, mash bananas. Whisk in yogurt, egg, almond butter, milk, sweetener, vanilla flavoring, and almond flavoring until the mixture is smooth.
- In a separate bowl, mix flour, protein powder, baking powder, baking soda, cinnamon, and nutmeg.
- Gently fold the dry ingredients into the wet ingredients until they are just combined. Do not overmix.
- In a small bowl, mix the topping almond butter, almond flour, honey, and warm water until the mixture is thick but spreadable.
- Pour the banana bread batter into the prepared pan. Spoon the almond mixture over the top. Swirl gently with a knife. Sprinkle sliced almonds evenly on top.
- Bake for 45 to 55 minutes. The bread is done when a toothpick inserted in the center comes out clean.
- Cool the bread in the pan for 30 minutes. Then, transfer it to a rack to cool completely before you slice it.
Notes
- Tent the loaf loosely with foil during the last 15 minutes of baking if the top browns too quickly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American