Ultra moist banana and navy beans bread

Ultra moist banana and navy beans bread

Preparation 75 min
Difficulty Intermediate
Servings 12

Preparation

  1. Preheat the oven to 180 °C (350 °F).
  2. Butter a 23 x 13-cm (9 x 5-inch) loaf pan and line with a strip of parchment paper.
  3. 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.
  4. In another bowl, combine the flour, cinnamon, baking soda, baking powder and floured chocolate chips.
  5. Add the dry ingredients to the wet ingredients.  Pour the mixture into the loaf pan.
  6. Bake for about 1 hour or until a toothpick inserted in the centre of the cake comes out clean.
  7. Remove from the pan and let cook for 10 to 15 minutes. 

Facultative

Sprinkle the bread with powdered sugar and banana slices.

Ingredients

  • 3 ripe bananas
  • 125 ml (1/2 cup) of Bioitalia navy beans rinsed and drained
  • 60 ml (1/4 cup) of Bioitalia apple puree
  • 2 medium eggs
  • 125 ml (1/2 cup) of maple syrup
  • 5 ml (1 teaspoon) of vanilla extract
  • 375 ml (1 1/2 cups) of unbleached all-purpose flour
  • 5 ml (1 teaspoon) of ground cinnamon
  • 5 ml (1 teaspoon) of baking soda
  • 10 ml (2 teaspoons) of baking powder
  • 80 ml (1/3 cup) of chocolate chips
  • 15 ml (1 tablespoon) of unbleached all-purpose flour (for chocolate chips)

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