Healthy, moist, nutrient-dense banana bread, that is also loaded with fibre thanks to the beans used in this recipe. I used black-eyed beans, however, you can easily use other types of beans, such as Pinto or cannellini beans. You can use precooked beans you made a few days ago or canned beans. Using beans in your desserts is such a great way to increase your daily micronutrient and fibre intake and add diversity to your diet without making too much effort.
Bean Banana bread
Serves: 12 slices Prep time: 10 mins Cook time: 60 mins
Ingredients:
2 medium ripe bananas
2 cups of beans (I used black-eyed beans)
1/2 cup milk (I used oat milk)
2 eggs
1 tsp vanilla extract
1/2 cup + 6 tbsp coconut sugar
3 tbsp coconut or rapeseed oil
1 + 1/4 cup gluten-free flour blend (I used Doves farm plain white)
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
dash of nutmeg
chocolate chips (optional but highly recommended)
Instructions:
Preheat the oven to 180 degrees and line a loaf tin with baking paper.
In a small bowl, mash the bananas with a fork and set aside.
Transfer the beans to a blender, add the milk, and blend until you get a smooth paste (if you use canned beans, make sure you drain and rinse them thoroughly).
In a large bowl, whisk the eggs, then add in the bean paste, mashed bananas, vanilla extract, coconut sugar, and oil and stir until smooth.
Add the gluten-free flour blend, baking powder and soda, cinnamon, and nutmeg to the wet ingredients and combine well.
Transfer the batter to the loaf tin and add as many chocolate chips (white and milk in this recipe) on top as you like.
Bake the loaf for about 60 minutes, however, I do recommend checking on it after 45 minutes. The top should be nice and brown.
