Blueberry Banana & Almond Butter Loaf

Ingredients:

• 1 cup (165g) Dried Blueberries, plus 2 tbsp for garnish
• 11/2 cup (180g) All-Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 cup (115g) Unsalted Butter, softened
• 1/2 cup (195g) Honey
• 2 Large Eggs, room temperature
• 3 Ripe Bananas, mashed
• 1/3 cup (95g) Vanilla Greek Yogurt
• 2 TBSP Almond Butter

Directions:

1. Preheat oven to 350°F. Butter a 9×5 loaf pan and set aside.
2. Place dried blueberries in a bowl and cover with 1 cup of hot water. Let them soak to plump up as you prepare the batter.
3. In a medium bowl, mix together flour, baking powder, baking soda and salt.
4. In a large bowl, beat butter and honey until creamy, about one minute.
5. Add eggs one at a time and beat well after each egg.
6. Stir in mashed bananas and Greek yogurt until well blended.
7. Stir in flour mixture until incorporated.
8. Drain the blueberries well and fold 1 cup into batter. *Reserve the liquid from blueberries for the simple syrup recipe below.
9. Pour batter into the prepared loaf pan and swirl almond butter evenly on top. Garnish with remaining blueberries.
10. Bake for 35-45 minutes until golden and a toothpick inserted comes out clean.

Prep Time: 20-25 Minutes
Bake Time: 35-45 Minutes
Total Time: 55-70 Minutes
Yield: 1 Loaf

No-Waste Blueberry Maple Simple Syrup

Ingredients:

• 1 cup dried blueberry liquid
• 1/2 cup real maple syrup

Directions:

1. Place in a sauce pot and bring to a boil, reduce heat and let simmer until reduced, about 8 minutes.
2. Let cool completely and place in a jar with lid. Refrigerate up to one month.

Use in cocktails or mix with bubbly soda with fresh mint and lots of ice for a refreshing drink.