banana carmel almond butter loaf

not the lowest calorie or sugar dessert on my roster, but had an urge to use the ripe bananas on my counter, plus bake something sweet with almond butter and nuts! so...voila!

· gluten free,paleo

the ingredients

THE LOAF

the wet

2 medium, ripe bananas

3 eggs

1/2 tsp apple cider vinegar

2 Tbsp vanilla

1/2 cup pbFIT butter

1/2 cup almond butter

the dry

2 tsp baking powder

1/2 tsp sea salt

1/4 cup vanilla OR peanut butter protein powder (50% Gainful custom protein powder: here)

1/2 cup coconut sugar (can use 0-sugar PureCane sweetener: link here, 15% off code: KTLEO20)

the extra love

1/2 cup chopped walnuts

1/2 cup chopped chocolate/chocolate chips/cacao nibs (I love Lily's Sweets!)

THE 'CARMEL' DRIZZLE

2 tbsp almond butter

2 tsp maple syrup

1/2 tsp sea salt

1 tsp coconut oil

the process

preheat oven to 325, and line a loaf pan with parchment paper (or spray with avocado oil)
add bananas to food processor and process until smooth. Then add eggs, vanilla, and coconut sugar.
add the rest of the loaf ingredients to the processor and blend until smooooooooth! note: your batter should be quite liquidy
fold in the chocolate chips and walnuts, then pour into prepared loaf pan. once poured in, sprinkle extra walnuts and chocolate chips to sprinkle on top.
bake for 37 minutes. place a piece of tin foil on top of the batter + loaf, then bake for an additional 7 minutes (i.e.: until you stick a fork or toothpick in and comes out clean 😊)
remove from the oven and let cool.
while you wait for the loaf to cool, combine all of 'the caramel drizzle' in a small bowl and stir well. drizzle on top of the loaf, and try not to drool whilst doing so!!

enjoy!