2 Cups Justin’s Chocolate Hazelnut Butter
3 Large Ripe Bananas, Peeled And Mashed
1/4 Cup Dairy Free Creamer
1/2 Teaspoon Salt
1 1/2 Cups Self-Rising Flour
Preheat the oven to 350°F (177°C). Grease a loaf pan with nonstick spray. Set aside.
In a large bowl, beat the Chocolate Hazelnut Butter and eggs together until well combined. Add bananas to the mixture along with the creamer. Mix well.
Add the salt and fold in the flour, 1/2 cup at a time, until just combined.
Pour the batter into the loaf pan and bake, about 55-60 minutes, or until toothpick comes out clean. Cool in pan 30 minutes, then remove from the pan and cool completely on a wire rack.