adding beans to this banana bread just makes it better. And no one will know there are beans in it unless you tell them. —Colleen Stem
white whole wheat flour
ripe bananas plus one for topping
white beans in bean liquid
apple cider vinegar
In This Recipe
Preheat the oven to 375
In a large bowl, combine the flour with the baking soda and powder, the a salt, and the cinnamon. In either the blender or a separate bowl using a hand blender, blend on of the bananas with the beans and bean water until pretty smooth. Once blended, mash in the remaining banana (can puree until smooth if you are not into chunks of banana) Now mix in the oil, vinegar, vanilla and the sugar. Mix until combined then mix into the dry until just combined.
Pour batter into a well greased bread pan and if you want, slice the extra banana into thirds and gently press into the top of the batter. And now stick it into the oven. Bake until golden brown and all pretty like and a tester stick in the middle comes out clean. (about 50 minutes)
Remove from oven and let cool in pan for a few minutes then flip out and let cool completely on a wire rack. When cooled, slice it on up into desired thickness and eat away, whether it be naked (you or the bread) or smothered with peanut butter, jam, butter or whatever.
Cooled bread is fine on the counter covered for a day but should be stored in a air tight bag in the fridge if longer then that..