Ingredients

Bread

• 4 medium/large ripe bananas
• 4 eggs
• 50g butter, melted
• 125g Mayver’s Almond Spread
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla bean extract
• Pinch of Himalayan salt
• 1/2 cup Mayver’s Crunchy Peanut Butter
• 1/3 cup berry jam*

Topping

• 2-3 Tbsp berry jam
• 2-3 Tbsp dark chocolate, melted

Method

Bread

1. Preheat oven to 175°C (350°F). Line an 9″ x 5″ loaf pan with parchment paper, set aside.
2. In a large mixing bowl or the bowl of a stand mixer, add bananas, eggs, butter and almond butter. Beat until well combined.
3. In a separate mixing bowl, combine coconut flour, baking soda, baking powder, vanilla and salt.
4. Add flour mix and beat until well combined and smooth.
5. Pour into prepared pan.
6. Dollop peanut butter and jam randomly onto batter. Take a butter knife or skewer and swirl them into the batter.
7. Bake for 40-45 minutes or until a skewer inserted into the middle comes out clean.
8. Allow banana bread to cool in the pan for 10-15 minutes before removing.
9. Transfer to a wire rack to cool completely.

Topping

1. Drizzle desired amount of jam and melted chocolate over cake.
2. Serve and Enjoy!

This AMAYVAZING recipe and image was provided by @wholesomepatisserie