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.
Coconuts are fuzzy and hard to eat. But, the truth is that if you can find a real big rock and crack one open, you’ll get real wet from coconut milk. Nobody told me and now my shirt is ruined. Anyways, if you take that delicious coconut meat from the inside, you’ve got yourself one of the delicious ingredients for my Sweet & Salty Almond Butter Coconut Delights. Whip up a batch tonight and don’t forget to bring a towel!
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.
Remember when your mom would tell you not to eat all the cookie dough? Well, I created these Cookie Dough Protein Balls just so you could! The best part is they’re made with JUSTIN’S® Vanilla Almond Butter and full of protein. So you actually should eat all of these. These are great for kids’ snacks, after a workout, or anytime you pass by them in your kitchen.
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.
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.
Don’t be a meanie, eat a panini! My Cheesy Almond Butter, Apple + Bacon Panini has got everything it says in the title and maybe a little more if you add some extra love to the mix. It’s also got JUSTIN’S® Classic Almond Butter in it, which is basically love, anyways.
