Makes 1 loaf or 15 muffins
Not often, but sometimes, your bananas get overripe before you eat them. Don’t let them go to waste because of a few freckles or bruises! You can freeze them for use in our Hawaiian Vacation Smoothie or you can make this wonderful warm and moist banana bread. We promise it’s so good you might even let your next bananas get overripe on purpose so you can make it again!
INGREDIENTS
• 1 C almond butter (or MaraNatha brand sunflower butter)
• 4 eggs
• 1 overripe banana, chunked
• 1 tsp cinnamon
• ½ tsp baking soda
• ¼ tsp salt
• 1/3 C mini chocolate chips
INSTRUCTIONS AND HOW KIDS CAN HELP
1. Preheat oven to 350 degrees
2. In food processor or blender, purée all ingredients except chocolate chips together until smooth, scraping the side of the bowl to incorporate all of the nut butter into the batter (some small banana pieces may remain).
3. Fold chocolate chips into batter gently with a spoon or spatula.
4. Pour into greased (we use Spectrum coconut oil spray) loaf or scoop ¼ cup batter into each cup of muffin pan.
5. Bake at 350 degrees for 30 minutes for a small loaf pan or 15-18 minutes for muffins.
6. Store chilled for a week or more.
