Ingredients

• ¼ cup Rice Milk
• ½ tsp lemon juice
• 1 ¾ cup Cambrooke Baking Mix, lightly packed
• 2 tsp Baking Powder
• ¾ tsp Salt
• 1 tsp Cinnamon, ground
• ¼ tsp Nutmeg, ground
• 8 Tbs Butter, unsalted, softened
• ½ cup Brown Sugar, packed
• ⅔ cup Banana, fresh, peeled, mashed
• 1 tsp Vanilla Extract
• 2 Tbs Unsweetened Vanilla Cultured Yogurt Alternative
• 2 Tbs Biscoff Cookie Butter

Directions

• Preheat oven to 350. Spray a mini loaf pan with nonstick cooking spray and set aside. In a small measuring cup combine the rice milk and lemon juice and allow to sit a few minutes to sour.
• Combine baking mix, baking powder, salt, cinnamon, and nutmeg in a medium bowl and lightly whisk to combine. Set aside.
• In the bowl of a stand mixer add softened butter and brown sugar. Cream together until light and fluffy. Add vanilla, mashed bananas, and coconut milk yogurt. Mix just until combined. Add dry ingredients to wet ingredients and mix until combined. Add sour rice milk and mix briefly to incorporate.
• Fill the cavities of mini loaf pan about half way with batter. Put about ½ tsp of cookie butter in each batter cavity and swirl with a tooth pick. Bake at 350 for 25 to 30 mins, until lightly browned and a toothpick inserted in the middle comes out clean. Remove from oven and allow to cool about 5 to 10 minutes then move to a wire rack to finish cooling.

Recipe developed by Amber Gibson, HCU Mom and HCU Network Recipe Coordinator

Nutrition

	Per Recipe	Per Serving
Protein, g	6.6	1
Calories	2268	250