Banana bread is one of my all time favorites! This recipe combines bananas, pumpkin, and maple almond butter to create an amazingly delicious fall flavored version.
- 2c AP Flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 2 1/2 tsp ground flax seed
- 3/4c brown sugar
- 1/3c pumpkin puree
- 2 mashed overripe bananas
- 3 TBSP almond milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2c room temperature vegan butter
- Maple Almond Butter for swirling into batter (About 2-3 TBSP)
Preheat oven to 350F
Grease and flour 9” loaf pan
Mix milk and vinegar and set aside
Sift dry ingredients together (This could also mean dump them in a bowl and whisk them until they’re combined)
Using a hand mixer, cream together your butter and brown sugar in a large bowl. Once combined, add in other wet ingredients.
While continuing to mix, slowly incorporate your dry ingredients into the wet bowl.
Divide the batter in half. Add the first half into the loaf pan. On top of the batter in the loaf pan, drop dollops of the maple almond butter to create a good layer. Use a knife to swirl the almond butter into the batter. Pour the other half of the batter on top of the layer of almond butter.
Bake for 50 mins - 1 hour. Cool completely before removing from the pan.