Greek Yogurt Banana Bread With Cookie Butter Glaze

• FOR THE BREAD:
• 1-1/2 cup Whole Wheat Pastry Flour
• 1/4 cups Rolled Oats
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 1 teaspoon Cinnamon
• 1/4 teaspoons Sea Salt
• 2 whole Eggs
• 1/2 cups Brown Sugar
• 1/8 cups Sugar
• 1/2 cups Nonfat Vanilla Greek Yogurt
• 1 teaspoon Vanilla
• 1-1/4 cup Mashed Bananas (for 1 1/4 Cup You'll Need About 3 Large)
• FOR THE COOKIE BUTTER GLAZE
• 3/4 cups Almonds, Chopped
• 1/4 cups Cashews
• 1/4 cups Dried Banana Chips
• 1/4 cups Peanut Butter
• 1 teaspoon Vanilla

1. Preheat oven to 350 F. Spray a 9 x 5 loaf pan with cooking spray and set aside.
2. In a medium bowl combine flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
3. In the bowl of a stand up mixer beat eggs with brown sugar and sugar, until thick and pale. Add in Greek yogurt, vanilla, and mashed banana. Combine well.
4. Add dry ingredients into wet mixture and stir just until combined.
5. Pour batter into prepared loaf pan and bake for 40-60 minutes until a toothpick inserted in the center comes out clean. Depending on how hot your oven cooks this could take over an hour. Check loaf at 35 minutes. If it seems like it is browning too quickly, lightly tent it with foil.
6. Meanwhile make cookie butter glaze.
7. In a food processor combine 1/2 cup almonds, cashews and banana chips and blend until they are a fine flour consistency. Add in peanut butter and vanilla and mix until blended thoroughly. Add more peanut butter if mixture looks too dry.
8. Once the bread is done, remove it from the oven. Let it sit in the pan for 5 minutes, then invert bread onto a cooling rack, set it upright and let it cool another 5 minutes.
9. Spread cookie butter glaze over warm bread, and top with remaining 1/4 cup chopped almonds. Enjoy!
10. **The longer the bread sits and cools, the better the glaze will set up.

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Taken from tastykitchen.com/recipes/breads/greek-yogurt-banana-bread-with-cookie-butter-glaze/ (may not work)