Ingredients:

3 very ripe bananas + 1 not-so-ripe banana

3 tablespoons almond butter

1/2 cup vegetable oil

1/2 cup oat milk

1 teaspoon vanilla extract

2 1/3 cups all-purpose flour

3/4 cup dark brown sugar

2 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon instant espresso powder

pinch of sea salt

1 tablespoon raw or turbinado sugar for topping baked bread

Directions:

1. Preheat oven to 350 degrees. Grease loaf pan and line bottom with parchment paper.
2. In a large mixing bowl, mash 3 very ripe banana with a fork. Add almond butter, vegetable oil, oat milk and vanilla extract.
3. In another bowl whisk together the flour, sugar, baking powder, cinnamon, espresso powder and sea salt.
4. Blend the flour mixture into the banana mixture, stirring just until combined.
5. Pour/scrape the batter into the prepared loaf pan. Cut the not-so-ripe banana in half lengthwise. Gently place the two slices on top of the batter not overlapping.
6. Bake for 45-55 minutes or until the batter has risen and a toothpick inserted into the center comes out clean. Cook in increments of 5 minutes more at a time if batter is still wet.
7. Place pan with baked bread on a cooling rack to totally cool before slicing. While bread is still hot from the oven sprinkle the top with the raw sugar.
8. Serve cut into slices. I prefer this bread toasted and smeared with a bit of butter, or a slice of white cheddar to bring out all the flavors. Keeps well wrapped in the fridge for up to one week.

teresablackburnfoodstyling.com