Toasted Banana Bread Loaded With Homemade Almond Butter, Coconut Yoghurt & Cinnamon
Banana bread is probably one of the most timeless cakes out there. It can be eaten at any time of day, made gluten free, vegan or dairy free if and when required, and is delicious on it’s own cold or toasted with an assortment of toppings. Most people have their favourite go-to recipe, so this is just a little inspirations at how to top it with some nutrient-dense ingredients, including a homemade almond butter recipe.
Ingredients
Almond butter (makes a small kilner jar):
200g almonds
1 tsp cinnamon
Other:
2 chunky slices of banana bread (your own favourite lockdown recipe)
2 dollops of coconut or full-fat Greek yoghurt
sprinkle of cinnamon
Fresh strawberry slices
Method
1. Preheat the oven to 180C fan. Spread the almonds out on a baking tray and toast for 10 minutes until golden. Leave to cool completely then add to a food processor with the cinnamon and mix until a smooth butter has been formed. This can take up to 15 minutes to be patient! Add a tsp of coconut oil to loosen up if it feels a bit chunky.
2. Toast the banana bread slices under the grill, spread generously with the almond nut butter, followed by a dollop of yogurt and an extra sprinkle of cinnamon. This dish is completely nourishing but feel free to add any extras such as fresh berries, pomegranate or toasted seeds.
