Ingredients
| 1 | cup firmly packed brown sugar |
| ½ | cup butter, softened |
| 2 | eggs |
| 3 | ripe bananas, mashed |
| 3 | carrots, peeled and grated |
| 3 | tablespoons JUSTIN’S® maple almond butter |
| 2 | teaspoons vanilla |
| 1 | teaspoon cinnamon |
| 2 | cups flour |
| 1 | teaspoon baking powder |
| ½ | teaspoon baking soda |
| ¼ | teaspoon salt |
Directions
Heat oven to 350°F. Line 13×9-inch baking pan with parchment paper and oil edges of pan.
In stand mixer, beat together sugar and butter 3 minutes or until creamy. Add eggs; beat 30 seconds. Add bananas, carrots, almond butter, vanilla and cinnamon; beat until smooth.
Place flour, baking powder, baking soda and salt through wire strainer to remove any lumps. Mix flour mixture into banana mixture with spatula; do not over mix.
Pour batter into baking pan. Bake 40 minutes or until wooden pick inserted in center comes out clean.