Whole Wheat Banana Bread

Courtesy The Nutritious Kitchen!

Ingredients:
1.5 cups whole wheat flour
1/4 cup oats
2 tsp baking powder
1 tsp cinnamon
Sea salt to taste
1/4 cup almond butter (or peanut butter)
1/3 cup Chobani vanilla greek yogurt
3 medium, overripe bananas*
1/2 cup maple syrup
1 egg (or two egg whites)
Extra cinnamon + brown sugar to sprinkle on top (optional)
Optional add ins: chocolate chips, chopped almonds, white chocolate, nutella swirl, peanut butter swirl, pecans, etc.

Instructions:

Preheat oven to 350 degrees fahrenheit. Grease a 9 inch loaf pan and set aside.
Combine flour, oats, cinnamon, sea salt and baking powder in a small bowl.
Whisk your egg and set aside. Mash your bananas in a large bowl until it resembles an applesauce texture. This shouldn't be hard to do if your bananas are overly ripe.
Combine mashed bananas with maple syrup, vanilla greek yogurt, almond butter and egg. Once well combined, stir in your dry ingredients and mix with a wooden spoon.
Once a dough has formed (it will be slightly thick but still have a moisture to it) pour into your greased loaf pan.
Sprinkle optional cinnamon and brown sugar on top then place in the oven for 40-50 minutes. The time depends on how strong your oven is. Test the bread at 40 minutes to see if a fork comes out clean. If not, continue to bake.
Let cool in pan for 10 minutes then transfer to a cooling rack. Bread stays fresh in an airtight container at room temperature for up to 5 days. Enjoy!