Description
Beanana bread. A banana bread recipe using a can of cannellini beans as the base. It's sugar-free, being sweetened with monk fruit, as well as gluten-free, using oat flour instead of refined white flour.
It also uses a minimal amount of coconut oil, instead of tons of vegetable oil or butter, lowering the fat content. This protein packed dessert has nearly 10 g of protein in about 130 calories, and tastes like a delicious banana bread, but without all the junk.
But you know you what would be good spread on a slice of this Beanana Bread? That's right, some Beanut Butter, a nut-free peanut butter alternative made from cannellini beans, pea protein, and coconut oil.
It also uses a minimal amount of coconut oil, instead of tons of vegetable oil or butter, lowering the fat content. This protein packed dessert has nearly 10 g of protein in about 130 calories, and tastes like a delicious banana bread, but without all the junk.
But you know you what would be good spread on a slice of this Beanana Bread? That's right, some Beanut Butter, a nut-free peanut butter alternative made from cannellini beans, pea protein, and coconut oil.
Time
Prep Time:
10 minutes
Rest Time:
1 hour
Cook Time:
1 hour
Total Time:
2 hours
10 minutes
Cost
Total Cost:
Cost per Serving:
$0.44
Ingredients
Serving(s)
Wet
- 15.5 oz can Cannellini beans, drained and rinsed
- 3 medium Banana, overripe
- 2 tbsp Extra virgin coconut oil
- 1 tbsp Vanilla extract
Dry
- 1 cup Oat flour
- 3 scoop Pea protein powder, unflavored
- 1 tbsp Baking powder
- 1 tbsp Pure granulated monk fruit
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/2 tsp Ginger, ground
Instructions
Cook Mode Off: Prevents screen dimming
- Preheat your oven to 350F, and line a 9x5" bread pan with parchment paper. Lightly grease the paper with oil.
- Drain and rinse your can of beans, reserving the liquid. Add the beans to a food processor with the wet ingredients - banana, coconut oil, and vanilla extract. Blend until smooth. Transfer to a large bowl.
- Add in the dry ingredients (oat flour, pea protein, baking powder, sweetener, cinnamon, salt, and ginger), and mix with a silicone spatula until fully combined.
- Transfer the batter to the pan, and smooth out the top.
- Bake uncovered at 350F for the first 45 minutes. Cover the top with foil, and bake for 15 more minutes. Until a toothpick to the center comes out nearly clean, the internal temperature has reached 205F, and the top is a light golden brown.
- Allow it to cool completely (at least 1 hour in the fridge on a wire rack) before slicing.
Notes
- I'm using cannellini beans here, but chickpeas or pinto beans would also work. Black or kidney beans would change the color too much, so it wouldn't look like a banana bread, but if that doesn't matter to you then these beans can be used as well!
- Add a splash of aquafaba if necessary if the batter is too thick. It should be about the consistency of a very thick brownie batter, but not so dry that it resembles a wet cookie dough.
- Optionally, fold in 1/4 cup (60 g) of chopped walnuts or mini chocolate chips.
Nutrition Facts
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Servings: 12
Serving Size: 1 slice (~TODO g)
Calories: 131
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Total Fat: 3.2g (4%
4 % of Daily Value (78 g)
)
Saturated Fat: 2.1g (11%
11 % of Daily Value (20 g)
)
Polyunsaturated Fat: 0.4g
Monounsaturated Fat: 0.3g
Sodium: 273mg (12%
12 % of Daily Value (2300 mg)
)
Total Carbohydrate: 17.3g (6%
6 % of Daily Value (275 g)
)
Fiber: 2.9g (10%
10 % of Daily Value (28 g)
)
Net Carbs: 14.4g
Total Sugar: 4.7g
Protein: 9.3g (18%
18 % of Daily Value (50 g)
)
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Vitamin B12: 0.0mcg (0%
0 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.0mcg (0%
0 % of Daily Value (20 mcg)
)
------------------------------------------
Calcium: 93mg (7%
7 % of Daily Value (1300 mg)
)
Iron: 1.64mg (9%
9 % of Daily Value (18 mg)
)
Magnesium: 53mg (13%
13 % of Daily Value (420 mg)
)
Potassium: 334mg (7%
7 % of Daily Value (4700 mg)
)
:
:
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:
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40.0
:
6.9
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:
8.3
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Sources of Inspiration
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