Do you ever look over at your fruit bowl and see your bananas start to get just a little bit brown? And then choose to ignore them so you can bake something with them? I hate to admit I do this more often than not. I have made a lot of baked goods with bananas in them (remember these?), however I had never tried putting almond butter in the batter before. What a game changer! Combined with chocolate chunks, the flavor and texture is amazing. You are going to want to let your bananas get brown just so you can make this recipe!

I cleaned up the ingredients for this bread so that it fits most allergy restrictions, and you don't have to feel bad about eating it. To insure each bite has that amazing chocolate flavor, I used my favorite semisweet chocolate chunks. A good quality chocolate makes a big difference in this recipe.

When my husband got home from work the day I made this, he walked in the door saying how amazing the house smelled! After dinner we enjoyed a few too many slices of the bread for dessert and had some for breakfast the next morning. This bread did not last long in our house! In fact, I see some bananas on our counter that are turning brown and I am thinking of making another loaf. It's that good!

I hope you give this recipe a try and enjoy it as much as we do! Be sure to let me know how you like it below or on my Instagram. Happy baking :)

Almond Butter Banana Bread Recipe

Ingredients:

1/3 cup real maple syrup
1/2 cup almond milk
1 egg
2 tsp. vanilla extract
3 cup overripe bananas, mashed (about 1 cup)
1/4 cup coconut sugar
1 1/2 cup extra fine almond flour
1 1/2 tsp. baking soda
1/2 teaspoon salt
1 cup chocolate chunks
1/2 cup creamy almond butter

Directions:

Preheat the oven to 350 degrees F. Grease a 9x5 inch loaf pan and line with parchment paper. In a mixing bowl, combine the maple syrup, almond milk, egg, vanilla, banana, and coconut sugar until well combined. Beat in the almond flour, baking soda and salt until just combined.
Stir in the chocolate chunks. Now take the almond butter and add it to the batter in teaspoon full size dollops and then gently swirl it into the batter. Pour the batter into the prepared loaf pan and sprinkle with chocolate chunks if desired...you may also now push in a few extra teaspoons of almond butter too!
Place loaf pan on a baking sheet and set in the oven. Bake for 50-60 minutes, or until center is set. If the top begins to brown (mine did after about 45 minutes), tent the bread with aluminum foil. Remove and let cool for at least 30 minutes before cutting. Bread will keep (covered) for 3-5 days. Serve and enjoy!

* This recipe was adapted from this original recipe.