This recipe comes courtesy of our very own web developer, Heidi! For the original musings please visit her blog, 33flavors.
One of our favorite things about baking with Better Butter, is cutting out the butter from the recipe. Unlike butter, nutbutters have healthy fats so its a great switch. Heidi stuck to her favorite banana bread recipe but replaced the butter (3/4 stick) with Nutty Chocolate Chip Better Butter. It gave the bread just a hint of chocolate flavor with tiny chocolate chips strewn throughout.
Adapted from The New Best Recipe
Ingredients
2 cups (9 oz) flour
2/3 cup sugar
3/4 tsp baking soda
1/2 tsp salt
3 large ripe bananas
3 oz (6 tbsp) Nutty Chocolate Chip Better Butter
1/4 cup buttermilk or plain yogurt
2 eggs, lightly beaten
Directions
Adjust oven rack to lower-middle position and heat the oven to 350°F. Grease and flour the bottom and sides of a nonstick loaf pan, or just the bottom of a regular loaf pan. (I use an 8″x4″ pan although the original recipe suggests a 9″x5″ pan. Bake it about 10 minutes longer if using the smaller size pan.)
Whisk the flour, sugar, baking soda, and salt together in a large bowl; set aside.
Mash together the bananas, Better Butter, buttermilk (or yogurt), and eggs in a medium bowl. I used a potato masher for this but a hand mixer or even a blender would work. Lightly fold the banana mixture into the dry ingredients with a rubber spatula until just combined and the batter looks thick and chunky. Scrape the batter in the prepared pan.
Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes (65 minutes for a smaller pan). Cool in pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. (The bread can be wrapped with plastic wrap and stored at room temperature for up to 3 days.)
