Imported from the web
Choc Banana Lentil Lunchbox Loaves
Mini chocolate-chip loaves made with banana, cooked brown lentils, oats, and wholemeal flour. The lentils add plant protein and fiber, making these a hearty lunchbox snack.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 1 cup cooked brown lentils (Canned or dried and cooked)
- 2 bananas (Large)
- 0.25 cup extra virgin olive oil
- 0.25 cup maple syrup
- 1 tsp vanilla
- 1 egg
- 0.6667 cup plain rolled oats (Blitzed into a flour)
- 0.6667 cup wholemeal flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 0.5 cup chocolate chips
Steps
- 1
Preheat the oven to 190°C and grease an 8-hole mini loaf tin.
- 2
Add the cooked lentils, bananas, olive oil, maple syrup, vanilla, and egg to a blender. Blitz until smooth.
- 3
In a large mixing bowl, combine the oat flour, wholemeal flour, bicarbonate of soda, baking powder, and cinnamon.
- 4
Pour the banana-lentil mixture into the bowl of dry ingredients and mix until just combined.
- 5
Fold through the chocolate chips.
- 6
Spoon the batter into the prepared mini loaf tin cavities.
- 7
Bake for 18–20 minutes, or until a skewer inserted into a loaf comes out clean.
- 8
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
Notes
The oats are blitzed into flour before mixing with the dry ingredients. The source does not specify cooling instructions.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →