Snickerdoodle Banana Bread

Preheat the oven to 325° F (165 °C). Lightly coat a loaf pan with spray.
Add Shakeology, almond flour, cinnamon, and baking powder to a small mixing bowl; mix well. Set aside.
Place bananas in a medium mixing bowl; mash with a fork until smooth.
Add almond milk, eggs, almond butter, and ghee; whisk until combined.
Pour dry ingredients into wet ingredients; mix until combined.
Spoon into the prepared pan, top with walnuts, and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let cool; cut into 8 equal slices.
Serve immediately or refrigerate in an airtight container for up to 4 days, or freeze for up to 1 month.
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1 slice makes a great FFc with the 2B mindset program. If you wanted it for breakfast, I’d recommend 2 slices and an extra dollop of Greek yogurt or scrambled egg to take the protein count over 20g :)