banana carmel almond butter loaf

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 1/2 cup Lakanto Monk Fruit Sweetener [discount code: KTLEO])

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

• 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!