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Almond Butter Banana Bread Bars

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. 
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Appetizer, Dessert
Cuisine: American
Servings: 9 large squares
Author: The Kitchen Prep


  • 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


  • 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.


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