Almond Butter Banana Bread

• 1-1/2 cup Flour
• 1/4 cups Whole Wheat Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1/2 teaspoons Cinnamon
• 1/8 teaspoons Allspice
• 1/3 cups Almond Butter
• 1/2 cups Honey
• 1-1/2 cup Mashed Ripe Banana
• 1/2 cups Low-fat Buttermilk
• 1 Large Egg, Lightly Beaten
• 1/2 teaspoons Vanilla Extract
• 1/2 teaspoons Almond Extract
• 2 Tablespoons Almonds, Chopped
• 1-1/2 teaspoon Turbinado Sugar

1. Preheat oven to 350u0b0F and place a baking sheet in oven; spray 3 mini (5 3/4" x 3 3/4") loaf pans with nonstick spray. Set aside.
2. Whisk together flours, baking powder, baking soda, salt, cinnamon, and allspice in a large bowl. Make a well in the center of the mixture.
3. Combine almond butter and honey in a small bowl and heat it in the microwave until melted, about 30 seconds; cool slightly.
4. Combine banana, buttermilk, egg, extracts, and cooled almond butter-honey mixture in a medium bowl then add it into the flour mixture and stir just until combined.
5. Divide batter evenly among loaf pans. Top with almonds and turbinado sugar.
6. Place pans on preheated baking sheet in the oven and bake, rotating pans halfway through, for 28 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove bread from oven and cool in pans on a wire rack for 10 minutes. Then remove bread from pans and cool completely.
7. Wrap breads well and store at room temperature up to 2 days, or in the refrigerator up to 4 days. To freeze, wrap tightly in foil or freezer wrap.

flour, ubc, baking powder, baking soda, salt, cinnamon, allspice, almond butter, honey, banana, buttermilk, egg, vanilla, almond extract, turbinado sugar

Taken from tastykitchen.com/recipes/breads/almond-butter-banana-bread/ (may not work)