Blueberry Banana Loaf
Here’s our take on banana loaf! Loaded with flavour, no one will know that we’ve added beans to this recipe to add protein & fibre while reducing the fat content.
- Pulse
- Beans
- Prep Time
- 30 minutes
- Cook Time
- 50 minutes
- Makes
- 10-12 slices
Nutrition
- Serving Size 1/12 of recipe
- Calories 169
- Fat 6 g
- Saturated Fat 1 g
- Cholesterol 31 mg
- Carbohydrate 26 g
- Fibre 2 g
- Sugars 8 g
- Protein 4 g
- Sodium 201 mg
- Potassium 158 mg
- Iron 1 mg
Ingredients
- 1 1/2 cups (375 mL) all-purpose flour
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1 cup (250 mL) very ripe mashed banana (about 2 large)
- 1 cup (250 mL) cooked Great Northern Beans, drained & rinsed (see tips)
- 1/3 cup (75 mL) sugar
- 1/4 cup (60 mL) canola oil
- 2 eggs
- 1 tsp (5 mL) vanilla
- 1/2 cup (125 mL) blueberries, plus more to top
Directions
Preheat oven to 350°F (180°C) and line a 9-inch x 4-inch (23 cm x 10 cm) loaf pan with non-stick spray.
Combine flour, baking soda and salt in a large bowl.
Add bananas, beans, sugar, oil, eggs and vanilla to a food processor or blender. Pulse until smooth. Pour the banana mixture into the dry ingredients and stir until just combined.
Fold in the blueberries. Pour the batter into the prepared loaf pan, and top with a few extra blueberries.
Bake for 50-55 minutes, until the centre of the loaf springs back when lightly pressed. Cool on a baking rack for at least 10 minutes before removing from the pan.
TIPS
Other white beans you can use include white kidney, cannellini and navy beans
Feel free to add more blueberries or substitute with other fruit like cranberries or raspberries!
Reviews [0]