Salted Caramel Apple Protein Banana Bread

Add the apples to a small saucepan over medium heat with a few tablespoons of water. Cover with a lid and allow to simmer and reduce for 10-15 minutes, mashing and stirring often, until the apples have cooked and thickened into a spreadable jam. You may need to add more water throughout the process to avoid burning the apple jam.

Stir in about 1/2 tsp of the cinnamon and 2 tbsp of the monk fruit sweetener until it has dissolved. Remove from the heat and allow to fully cool.

Preheat oven to 350°F. In a blender, puree ripe bananas, vanilla, caramel extract, oil, and greek yogurt until smooth.

In a large bowl, mix together dry ingredients, then pour in the wet ingredients. Mix until no clumps of oat flour remain.

Alternate layering the banana bread mix and apple reduction in a parchment paper lined loaf tray. Use a spatula to smooth out each layer.

Use a butter knife or wooden skewer to swirl the banana bread back and forth, making sure to swirl all the way to the bottom of the pan.

Bake for 45-50 minutes or until a toothpick inserted into the middle of the loaf comes out with a few crumbs on it.

Allow to cool completely before cutting into slices.