Lately our bananas have been looking pretty sad not too long after bringing them home. Someone at work mentioned it was because of the humidity. This is what we’ve been ending up with.
I usually freeze overripe bananas for smoothies but I had amassed more than usual. When I searched for banana bread recipes, most were loaded with sugar. There is nothing wrong with that, depending on what your family likes and how often it’s being eaten. But I personally like less sweet and more nutrient dense muffins and breads.
I remembered how well black beans worked in brownies and thought that maybe white beans would be good in banana bread. I did find a couple of recipes and came up with my own concoction.
This was really good on the first try. My real test was Little D’s reaction. I knew if he asked for more at snack time, it was a keeper. And he did! (I did have to nudge him by asking him if he wanted more but he did say yes.)
The whole house smelled wonderful when it was baking and the sweetness was perfect. I really like using whole wheat pastry flour instead of regular whole wheat flour (softer texture). Compared to the standard recipe, mine had just under 7g sugar per serving vs. 27g and more fiber and protein!
- 1 cup white flour
- 1 cup whole wheat pastry flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 cup mashed white beans (Cannelloni white kidney beans drained and rinsed well)
- 1 cup mashed banana (about 2 overripe bananas)
- 1 tsp vanilla
- 1 tsp cinnamon
- ⅓ cup brown sugar (not packed)
- ¼ cup canola oil
- ¼ cup apple sauce
- 2 eggs
- Preheat oven to 350 F. In a medium bowl, add both types of flour and the baking powder and soda and set aside. In a large mixing bowl, add the beans and mash with a fork until mashed together or pulse in a food processor until well combined. When you are done with the beans, add the bananas and continue to mash mixing the two together.
- Add in vanilla, cinnamon, brown sugar, canola oil, apple sauce and eggs and mix well. Once mixed, add the dry ingredients and continue to mix with a spoon until it makes a consistent batter.
- Spray a 9X5 loaf pan with cooking spray and add the batter. Cook in the oven for about 50 minutes or when a toothpick runs clear. Let it cool 15 minutes before serving.
If you try it, let me know how it turns out!