Ultra moist banana and navy beans bread
Preparation
75 min
Difficulty
Intermediate
Servings
12
Preparation
- Preheat the oven to 180 °C (350 °F).
- Butter a 23 x 13-cm (9 x 5-inch) loaf pan and line with a strip of parchment paper.
- In a blender, stir and puree the bananas and white beans. Add the apple puree and eggs. Pour in the maple syrup and vanilla extract. Set aside.
- In another bowl, combine the flour, cinnamon, baking soda, baking powder and floured chocolate chips.
- Add the dry ingredients to the wet ingredients. Pour the mixture into the loaf pan.
- Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.
- Remove from the pan and let cook for 10 to 15 minutes.
Facultative
Sprinkle the bread with powdered sugar and banana slices.
Ingredients
- Ripe bananas 3
- Bioitalia navy beans rinsed and drained 125 ml (1/2 cup)
- Bioitalia apple puree 60 ml (1/4 cup)
- Medium eggs 2
- Maple syrup 125 ml (1/2 cup)
- Vanilla extract 5 ml (1 teaspoon)
- Unbleached all-purpose flour 375 ml (1 1/2 cups)
- Ground cinnamon 5 ml (1 teaspoon)
- Baking soda 5 ml (1 teaspoon)
- Baking powder 10 ml (2 teaspoons)
- Chocolate chips 80 ml (1/3 cup)
- Unbleached all-purpose flour (for chocolate chips) 15 ml (1 tablespoon)
