My naners have been browning real quick these days. I was in my kitchen and came across these
and figured I should probably make something with them. Luckily for me I stumbled across a tasty looking recipe for raspberry naner bread from (http://amyshealthybaking.com/blog/2016/05/25/chocolate-drizzled-raspberry-banana-bread/). Good thing raspberries were on sale at the store too :) enjoy!
Raspberry naner bread:
2 cups almond flour
1 tsp baking powder
½ tsp baking soda
Pinch of salt
1 egg (2 are pictured only ended up using one bc used more yogurt)
1 ½ tsp vanilla extract
1/2 cup raspberry Siggi's yogurt
2 medium mashed naners
2 tbsp pure maple syrup
¼ cup skim milk
1 cup raspberries (plus more to top with)
1/4 cup chopped zucchini ( I used 3 mini loaf pans so only added this in one of them)
Preheat the oven to 350°F and line a loaf pan with parchment paper. (I used 3 mini pans)
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In your mixer bowl add the eggs and vanilla. Mix in the yogurt, until you have a smooth mixture. Add the mashed banana, syrup, and milk.
add in the flour mixture and mixing until just combined.
Gently add in the raspberries. (If using zucchini add now too-I filled two of the pans then added it in)
Add the batter into the prepared pan.
Bake at 350°F for 45-55 minutes (for a large loaf pan) or until a toothpick inserted into the center comes out clean. (Small loaf pans took about 48mins)
Cool in the pan for about 5-10 minutes before moving to a wire rack to cool completely.
Enjoy warm with some nut butters, fruit and yogurt or freeze and have a easy to go snack!