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 almond butter, you can make banana bread squares that are wholesome enough to eat for breakfast.
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.