Imported from the web

Beanana Bread

Name: Beanana Bread
Prep time: 15 min
Cook time: 65 min
Total time: 260 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup lentils (Rinse before soaking); 50 g dates (Pitted; increase to 100 g for a sweeter loaf); 2 cups water (For soaking the lentils and dates); 2 eggs (May be replaced with 2 flax eggs made from 2 tbsp ground flax and 5 tbsp water; let the flax mixture bloom); 1.5 tsp vanilla extract; 0.5 tsp salt; 1.5 tsp baking powder; 1 tsp cinnamon; 1 tbsp honey (Increase to 2–3 tbsp for a sweeter loaf); 1 cup mashed banana (Hand-mash with a fork; do not blend); 0.5 cup oats (Mix in whole by hand); optional mix-ins (Chocolate chips, walnuts, raisins, dates, blueberries, or other mix-ins; add with the banana and oats if desired)

Recipe by The Luxury of Legumes

Imported by Ryan Jones on SeeMeCook

A moist, protein- and fiber-rich banana bread made with soaked lentils, dates, oats, and mashed banana. The lentils are blended smooth while the banana and oats are folded in by hand for a more textured loaf.

8 servings260 minAmerican

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Ingredients

1 cup lentils (Rinse before soaking)
50 g dates (Pitted; increase to 100 g for a sweeter loaf)
2 cups water (For soaking the lentils and dates)
2 eggs (May be replaced with 2 flax eggs made from 2 tbsp ground flax and 5 tbsp water; let the flax mixture bloom)
1.5 tsp vanilla extract
0.5 tsp salt
1.5 tsp baking powder
1 tsp cinnamon
1 tbsp honey (Increase to 2–3 tbsp for a sweeter loaf)
1 cup mashed banana (Hand-mash with a fork; do not blend)
0.5 cup oats (Mix in whole by hand)
optional mix-ins (Chocolate chips, walnuts, raisins, dates, blueberries, or other mix-ins; add with the banana and oats if desired)

Steps

1
Preheat the oven to 350°F (175°C).
2
Rinse the lentils. Add the lentils and pitted dates to a large jar with 2 cups of water. Let the mixture sit for at least 3 hours, or refrigerate it for up to 24 hours.
3
Add the soaked lentil mixture, eggs or bloomed flax eggs, vanilla, salt, baking powder, cinnamon, and honey to a blender or food processor.
4
Blend until the mixture is fully smooth.
5
Hand-mash the banana with a fork, keeping some moist banana chunks rather than blending it smooth.
6
Mix the mashed banana and oats into the blended lentil mixture by hand. Do not blend them; keeping the oats whole and the banana chunky gives the bread texture and bite.
7
If using optional mix-ins, stir them into the batter at this stage.
8
Transfer the batter to a parchment-lined or buttered loaf pan.
9
Bake at 350°F (175°C) for 60–65 minutes.
10
Let the loaf cool to room temperature before slicing. Because the bread is gluten-free, slicing it while warm may cause it to become difficult to slice cleanly.

Notes

The source does not specify a loaf-pan size. For a sweeter loaf, use 100 g dates and 2–3 tbsp honey. The recipe can use either eggs or flax eggs. Optional mix-ins are not included in the nutrition estimate for the main loaf.