Banana-Almond Butter Bread Recipe is a product of the Almond butter I recently fell in love with. In the wake of using the almond butter for more than just slathering my bread toast, I have come up with this interesting recipe that can be served over teatime with tea or coffee. You can use almond essence for more almond flavour or can resort to vanilla essence. I have baked it two mini loaf pans, but this quantity will yield 4 regular sized muffins.
Serve Banana-Almond Butter Bread Recipe along with a cup of Coffee Recipe With Instant Coffee Powder and Elo Jhelo Nimki Recipe during evening.
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Cuisine: Continental
Course: Snack
Diet: Eggetarian
Equipments Used: Bread Loaf Pan, KitchenAid Stand Mixer, Convection Microwave Oven
Cooks in 20 M
Total in 35 M
To begin making Banana-Almond Butter Bread Recipe, preheat oven to 170 deg C.
In a bowl, mash ripe banana with a fork and keep it aside for later use.
Sieve together the flour, almond flour, baking soda, baking powder, cinnamon powder and salt. Keep it aside.
In stand mixer, add sugar and egg and beat in medium speed till the sugar is dissolved. Add almond butter and mashed banana and beat again, mixture will still be lumpy due to mashed banana.
Gradually add flour mixture in two batches and stir until just combined. Don’t over stir it.
Grease the loaf pan or muffin tray and divide the mixture in prepared muffin tray or loaf pan. Drizzle melted chocolate and give a swirl, and also sprinkle almond flakes on top.
Place the tray in preheated. oven. Bake for 17-18 minutes, until a toothpick inserted comes out clean and the tops turn golden.
Cool in the pan for 10 minutes then transfer it to a cooling rack to cool completely.
Moist and flavorful banana almond bread is ready to be sliced. Serve Banana-Almond Butter Bread Recipe along with a cup of Coffee Recipe With Instant Coffee Powder and Elo Jhelo Nimki Recipe during evening.