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.

Course Baking & Dessert, Breakfast & Brunch, Snack

Key Ingredient Beans

Dietary Need Vegetarian

Prep Time 30

Cook Time 50

Total Time 1 20

Servings slices

Calories 169

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 notes)
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 for the top (see notes)

Instructions

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.

Notes

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!

Nutrition