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Ingredients
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¾ cup mashed ripe bananas
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½ cup sugar
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¼ cup Almond Breeze Vanilla almondmilk
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3 tablespoons vegetable oil
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1 teaspoon almond extract
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1 egg
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¾ cup all-purpose flour
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½ cup lightly packed fine almond flour
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¾ teaspoon baking powder
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¼ teaspoon baking soda
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¼ teaspoon salt
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¼ cup Blue Diamond Honey Roasted Almonds
Directions
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Preheat oven to 350 degrees F and coat 2 mini loaf pans with nonstick spray.
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Whisk together bananas, sugar, Almond Breeze, oil, extract, and egg in a large bowl. Stir together dry ingredients and add to banana mixture, stirring just until dry ingredients are incorporated.
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Spoon equal amounts into prepared pans and bake for 40 minutes or until a toothpick inserted into the center comes out clean. Let cool before removing from pans. Makes 8 servings.
Cook's Notes:
This recipe may be baked in a 7 1/2 X 3 1/2-inch loaf pan for 55 minutes to make 1 small but full-size loaf, or double the recipe and bake in an 8 X 4-inch loaf pan for 1 hour and 10 minutes for a large loaf.
For a fun ice cream sandwich, spoon slightly softened ice cream between slices of banana bread and freeze until firm.
Nutritional analysis per serving:
Calories 230
Total Fat 12g
Cholesterol 25mg
Sodium 190mg
Potassium 125mg
Total Carbohydrate 29g
Dietary Fiber 2g
Sugars 16g
Protein 5g