The most delicious banana bread that you don’t have to wait for your bananas to go bad for. Fluffy, cinnamony, maply, banana bread with bits of crunchy toasted almond slices. The perfect little treat you can snack on all day long.

INGREDIENTS

3 large bananas (or 4 small)
1/3c greek yogurt
1/2c maple syrup
1t vanilla
2 eggs

1 3/4c flour
2t baking powder
1t baking soda
1/4t salt
2t cinnamon
1/4t nutmeg

3/4c almond slices, toasted

2T butter, cold cut into 8 strips

INSTRUCTIONS

Preheat oven to 425°F.

Peel bananas and place on a parchment lined baking sheet. Roast for 20 minutes.

Dump the bananas in a large bowl along with any bites you can get off the parchment. They should already be pretty mushy but mash them up even more with a whisk then stir in yogurt, maple and vanilla (these ingredients will help cool down the bananas before adding the eggs). Whisk in the eggs then sift in flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir until smooth then pour into a heavily greased and parchment-lined 5×9 baking dish. Level it out with a spoon or spatula. Press a line of butter strips down the center (longways) of the batter. Put it in the oven, turn the heat down to 375 and bake for 50-60 minutes.

ENJOY!