In a large bowl, mash bananas until smooth. Then add sugar, brown sugar, eggs, and whisk together until smooth. Then add vanilla extract and Greek yogurt and continue to whisk until all ingredients are fully incorporated.
Fold in JUSTIN’S® Honey Peanut Butter.
Add all-purpose flour, baking soda, kosher salt, and nutmeg to the batter and fold together until just combined.
Spray a 9×5 baking pan with non-stick baking spray and add batter. Bake for 50 minutes to 1 hour, until a toothpick comes out clean.
Allow banana bread to cool in the pan for 5 minutes then turn bread out onto a wire rack to cool.
While the bread is cooling, warm semi-sweet chocolate chips in a microwave safe bowl for 30 seconds. Stir together and continue to warm in 15-second increments until chocolate is fully melted.
Whisk in coconut cream or heavy cream and mix until smooth.
In a smaller bowl, warm Justin’s Honey Peanut Butter in the microwave for 20-30 seconds, until consistency is loose and able to be drizzled.
Once bread has cooled completely, pour chocolate ganache on top of the banana bread and then drizzle honey peanut butter on top.
I was fiddling around in the kitchen trying to find a way to make the smoothest smoothie. Some of them came out pretty rough around the edges but I think I’ve finally cracked it. My Chocolate Hazelnut Banana Smoothie is smoother than silk, finer than wine, and packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. If it was any smoother, you could skip it across a pond.
Like bread pudding? Do you wish you could take bread pudding and make bread out of it? Well, look no further. Cinnamon Almond Butter Bread Pudding Loaf reverse engineers bread pudding back into bread with a moist, juicy flavor enhanced with JUSTIN’S® Cinnamon Almond Butter. Try some today!
In a large bowl, mash bananas until smooth. Then add sugar, brown sugar, eggs, and whisk together until smooth. Then add vanilla extract and Greek yogurt and continue to whisk until all ingredients are fully incorporated.
Fold in JUSTIN’S® Honey Peanut Butter.
Add all-purpose flour, baking soda, kosher salt, and nutmeg to the batter and fold together until just combined.
Spray a 9×5 baking pan with non-stick baking spray and add batter. Bake for 50 minutes to 1 hour, until a toothpick comes out clean.
Allow banana bread to cool in the pan for 5 minutes then turn bread out onto a wire rack to cool.
While the bread is cooling, warm semi-sweet chocolate chips in a microwave safe bowl for 30 seconds. Stir together and continue to warm in 15-second increments until chocolate is fully melted.
Whisk in coconut cream or heavy cream and mix until smooth.
In a smaller bowl, warm Justin’s Honey Peanut Butter in the microwave for 20-30 seconds, until consistency is loose and able to be drizzled.
Once bread has cooled completely, pour chocolate ganache on top of the banana bread and then drizzle honey peanut butter on top.
Rome wasn’t built in a day. All good things come to those who wait. There are probably some other expressions about time and working hard that aren’t coming to me right now. These Chocolate Hazelnut Babkas take a little bit of time, but they are well worth the effort. They use JUSTIN’S® Chocolate Hazelnut and Almond Butter and when served warm are a delicious snack for friends and family.
Like bread pudding? Do you wish you could take bread pudding and make bread out of it? Well, look no further. Cinnamon Almond Butter Bread Pudding Loaf reverse engineers bread pudding back into bread with a moist, juicy flavor enhanced with JUSTIN’S® Cinnamon Almond Butter. Try some today!
Dessert is one of my favorite meals. But it got me thinking. How could dessert be even better? Make it a superfood! And that’s just what we did with these Raw Chocolate Hazelnut Superfood Fudge Brownies. Try them for a super dessert!
