Dairy Free Chocolate Hazelnut Banana Bread stacked on parchment on two wooden dishes with whole banana on blue background

Dairy-Free Chocolate Hazelnut Banana Bread

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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.

 

Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

12

Icon of cutting board with knife on top in maroon red

PREP TIME:

45 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

1 hour

Icon of clock in maroon red lines

TOTAL TIME:

1 hour 45 minutes

INGREDIENTS

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

DIRECTIONS

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.

This Recipe Serves 12

INGREDIENTS

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

DIRECTIONS

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.

This Recipe Serves 12

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