Almond Butter Swirl Banana Bread Squares

My bags are packed and at this time tomorrow, I should be headed to Vermont where I'll be spending the weekend with the folks from Stonyfield Organic for their farm tour. This is my first blogger trip {I used to dream about being invited on one of these things when I first realized they were an actual thing}, and if you follow me on Instagram, you will probably be wishing that my Floridian arse never stepped foot on a farm because I'm pretty sure I'll be taking a picture per second. I'm sorry in advance.

{Side note: Have you updated to the new Instagram that is now basically Snapchat? Of course, they waited until I got comfortable with Snapchat to add this feature. Ugh. On the plus side, you won't have to see the onslaught of farm pics sure to come your way unless you click on my "story." If you don't know what the heck I'm talking about, get over there and check it out.}

As much as I love to travel, the uncertainty and lack of control one experiences during the process often fills me with a mixture of excitement and anxiety. My Kindergarten teacher labeled me a natural "worry wart" back when I was 5 and things haven't changed much 30 years later. Currently, there are two running lists in my head -- the "Things I'm Excited About" list and the "Things I'm Slightly Nervous About" list. Here are just a few points on each one:

Yay: 

• Having several hours to sit and read a book or magazine.
• Meeting new bloggers!
• Learning more about organic farming.
• Traveling to a state I've never been to.
• Less humidity.
• Photo opps.
• BABY FARM ANIMALS, PEOPLE.

Boo: 

• Waking up at 5 a.m.
• Flying on a smallish plane.
• Car trips on long, windy roads -- but happy to be driven and not have to do the driving.
• Chickens & horses. {Both kinda freak me out.}
• Being away from my family for the whole weekend. {I'll be gone 3 weekends in a row. I hope my kid still remembers me at the end of August.}

Regardless of my worries, this is an incredible opportunity and I can't wait to come back and share what I've learned, experienced and -- of course -- ate!

Meanwhile, I'm going to leave you with a recipe for a snack that will probably be packed away in my airplane bag -- Almond Butter Swirl Banana Bread Bars.

I love it when my peeps at Stonyfield partner with other fantastic companies like Justin's. {Do you know their story?} I love it even more when they send me a care package of nut butters to use in my recipes {or spoon directly into my mouth. They didn't specify, so...}. This month, they did just that and now my pantry is well-stocked with several flavors of Justin's, which will probably not last very long at all in this nut butter-crazy household.

Banana bread is so, so delicious, but most recipes are no better for you than a slice of cake. With a few tweaks and a swirl of Justin's Maple Almond Butter, you can make banana bread squares that are wholesome enough to eat for breakfast. There's no butter or white sugar in these, but they're subtly sweetened with maple syrup and honey, and the texture doesn't suffer at all thanks to the addition of coconut oil and Stonyfield Greek yogurt. I made these with white whole wheat flour, but you can use your favorite gluten-free blend if you prefer. {I found this article about flours very informative!} The swirl of almond butter at the top gives them that extra bit of decadence that will make them popular wherever you serve them!

So, tell me, are you a laid back traveler or do you get a little angsty like I do? 

Disclosure:  I have an ongoing partnership with Stonyfield Organic as a member of their Clean Plate Club and received this product for review. As always, the opinions here are all my own!

Almond Butter Banana Bread Bars

The Kitchen Prep

Banana bread is so, so delicious, but most recipes are no better for you than a slice of cake. With a few tweaks and a swirl of Justin’s Maple Almond Butter, you can make banana bread squares that are wholesome enough to eat for breakfast. 

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 45 mins

Total Time 55 mins

Course Appetizer, Dessert

Cuisine American

Servings 9 large squares

Ingredients

  

• 2 large bananas mashed
• ½ cup coconut oil
• ½ cup Stonyfield Greek yogurt {I used whole milk}
• ¼ cup honey
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1 egg
• 1 ¾ cups white whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2-3 tablespoons Justin's Maple Almond Butter

Instructions

 

• Preheat the oven to 350 degrees. Line an 8x8 inch square baking pan with foil and spray with non-stick spray {or oil from a Misto, as I do}. Set aside.
• In the bowl of a stand mixer or in a large bowl, beat together mashed bananas, coconut oil, yogurt, honey, maple syrup, vanilla extract and egg.
• In a separate bowl, whisk together flour, baking soda and salt. Add to wet ingredient, mixing until just combined. {Don't over-mix.}
• Scoop the batter into the prepared baking pan. Dollop the almond butter* a teaspoon at a time on top of the batter. Using a skewer or the end of a knife, swirl gently into the batter.
• Bake for about 40-45 minutes until the top is golden brown and a toothpick inserted in the center comes out mostly clean.
• Cool for 20-30 minutes before slicing.

Notes

If the almond butter is too stiff, you can scoop it into a small microwave-safe container and heat it for a few seconds at a time until it loosens up and is easier to work with.

This recipe was adapted from Creme de La Crumb. http://www.lecremedelacrumb.com/2016/01/greek-yogurt-banana-bread-3.html