There’s nothing like warm banana bread for dessert. That is until you add JUSTIN’S® Chocolate Hazelnut and Almond Butter. Did I mention it’s dairy-free? You can thank me later.
There’s nothing like warm banana bread for dessert. That is until you add JUSTIN’S® Chocolate Hazelnut and Almond Butter. Did I mention it’s dairy-free? You can thank me later.
2 cups JUSTIN’S® Chocolate Hazelnut and Almond Butter
2 Eggs
3 Large Bananas, ripe; peeled and mashed
¼ cup Dairy-Free Creamer
½ teaspoon Salt
1 ½ cups Self-Rising Flour
1. Preheat the oven to 350°F.
2. Grease a loaf pan with nonstick spray. Set aside.
3. In a large bowl, beat the JUSTIN’S® Chocolate Hazelnut and Almond Butter and eggs together until well combined.
4. Add bananas to the mixture along with the creamer. Mix well.
5. Add the salt and fold in the flour, ½ cup at a time, until just combined.
6. Pour the batter into the loaf pan and bake for about 55-60 minutes, or until the toothpick comes out clean.
7. Cool in the pan for 30 minutes, then remove from the pan and cool completely on a wire rack.
Tart. Tart. Just try saying it out loud. The word itself even sounds tart. Do you ever say a word so many times that it doesn’t sound like a thing anymore? If that’s the case, you better stop talking and start baking. My Chocolate Hazelnut Tart with Rosemary + Orange are definitely a thing. I think.
Take a trip south of the border with this rich recipe for Chipotle Chicken Enchilada Soup. It’s made with the best ingredients and JUSTIN’S® Cinnamon Almond Butter for a tangy twist on this hearty bowl of comfort food.
2 cups JUSTIN’S® Chocolate Hazelnut and Almond Butter
2 Eggs
3 Large Bananas, ripe; peeled and mashed
¼ cup Dairy-Free Creamer
½ teaspoon Salt
1 ½ cups Self-Rising Flour
1. Preheat the oven to 350°F.
2. Grease a loaf pan with nonstick spray. Set aside.
3. In a large bowl, beat the JUSTIN’S® Chocolate Hazelnut and Almond Butter and eggs together until well combined.
4. Add bananas to the mixture along with the creamer. Mix well.
5. Add the salt and fold in the flour, ½ cup at a time, until just combined.
6. Pour the batter into the loaf pan and bake for about 55-60 minutes, or until the toothpick comes out clean.
7. Cool in the pan for 30 minutes, then remove from the pan and cool completely on a wire rack.
Did you know that matcha has more antioxidants than orange juice? My Matcha Smoothie Bowl is a great way to boost your immune system for the day and get your morning rolling on the right foot. A blended treat with dragon fruit, sliced bananas, and JUSTIN’S® Classic Almond Butter. It’s so good!
Nothing says “Party” like a great dip. When it comes to this dip, I like to keep the guest list for the party down to just one. Sweet Potato-Almond Hummus combines sweet potatoes, chickpeas, and JUSTIN’S® Classic Almond Butter to create a hummus like you have never tried. Did I mention it is vegan? Happy snacking.
How often can you say “I used almond butter in my veggie dish today”? Not often huh? Well here’s your chance! This Nutty Butternut & Brussels Hash wouldn’t be what it is if it wasn’t for JUSTIN’S® Maple Almond Butter. If you don’t believe me, try for yourself. I’m an expert at blending flavors and this dish won’t be the exception.
My Peanut Butter Cake with Chocolate Buttercream is a winner of the “Most Awesomest Cake” award. I always manage to surprise one of my guests when I tell them I’ve made the cake myself. For this delicious dessert I’ve used JUSTIN’S® Classic Peanut Butter and chocolate buttercream. It’ll have you feeling like you just bit into a huge peanut butter cup, proving you can both have your cake and eat it too.
Sweet, poppable doughnut holes are almost impossible to stop munching on. Well, munch away my friend. Vanilla Almond Baked Doughnut Holes are gluten free and baked instead of fried so you don’t have to feel bad if you munch one or two more than you were planning.