MULTIGRAIN BANANA BREAD WITH ALMOND BUTTER CUPS
Slices of this whole-grain quick bread are hearty enough to hold up well if packed individually in sandwich bags, or you can pack several slices together in an airtight container to take on a hike.
1 1/2 cups white whole-wheat flour
1/2 cup quick-cooking oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups mashed ripe banana (about 3 medium bananas)
2/3 cup packed brown sugar
1/2 cup JUSTIN’S® Maple Almond Butter
1/4 cup canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
4 packages JUSTIN’S® Dark Chocolate Almond
Butter Cups (8 pieces), divided
1. Preheat oven to 350°F. Line a 9-by-5-inch loaf pan
with parchment paper.
2. In a medium bowl, whisk together flour, oats, baking powder, baking soda, and salt. In a large bowl, whisk together banana, brown sugar, JUSTIN’S® Maple Almond Butter, oil, vanilla, and eggs. Add the flour mixture to the banana mixture and stir just to combine.
3. Cut 6 JUSTIN’S® Dark Chocolate Almond Butter Cups into quarters; chop up the remaining 2 JUSTIN’S® Dark Chocolate Almond Butter Cups. Fold the quartered cups into the batter. Spoon the batter into the prepared loaf pan and sprinkle the chopped cups evenly over the top.
4. Bake at 350°F until a wooden pick inserted in the center of the loaf comes out clean, 50 to 55 minutes.