I make - Almond butter banana bread

My peanut butter consumption is going at a frightening speed! To introduce some variation, I bought a jar of almond butter a while ago. Although nice, it turned out that I don't like almond butter as much as I initially thought. So I am trying to use it up in various baking goods. Here is another one, banana bread with almond butter.

Almond butter banana bread, adapted from Vegan Richa

Ingredients

Wet:

2 large ripe bananas or 3 medium 1 cup if well mashed, heaping 1 cup if sliced

1/2 cup (129 g) smooth almond butter or peanut butter softened

3/4 cup (183 ml) yogurt (or milk of your choice)

3 to 5 tbsp sugar depends on the sweetness of the bananas

1 tsp vanilla extract

1/3 cup (28.7 g) cocoa powder (optional)

¼ cup oats

2 tbsp oil

Dry:

1 1/4 cup gluten-free flour

2 tsp baking powder

¼ tsp baking soda

1 tsp mixed spice

¼ tsp salt

1/4 cup (42.5 g) chocolate chunks (optional)

3 tbsp walnuts for topping

Instructions

Preheat the oven to 350 degrees F (180 degrees C ). Grease and line a loaf tin.

In a blender, add all the wet ingredients and blend until smooth. Alternatively, mash the banana until there are no lumps. Add the rest of the wet ingredients and mix to make a smooth mixture.

Add the flour, baking powder, baking soda, spices and salt to the wet mixture and use a spatula to mix until just about combined. If the mixture is stiff (depends on the type of flour and if the flour was compacted etc), fold in 1 to 2 tbsp milk. Fold in chocolate chunks (if using) in the batter.

Pour the mixture into the lined tin. Top with nuts or chocolate chips.

Bake at 160ºc for 45 to 50 minutes or until a toothpick from the center comes out almost clean. Cool for 10 minutes in the pan, then cool on the counter (covered by a light towel to keep the moisture in) and serve or store. Store on the counter covered, for up to 2 days and refrigerate for up to a week.