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
- 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)
