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. 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.