Banana Bread With A Change

Banana Bread. Who doesn’t love it. When its done properly it is moist, flavourful and light. When its done wrong, it is either so dry you need to dip it in your afternoon tea or almost raw in the center, requiring the use of a spoon. All these situations are usually made null and void by utilizing the family recipe. Stick to what your mother or grandmother did, and you’ll probably end up with a successful version. So why change it up? Cause every so often you have to live on the wild side.

The biggest difference on this occasions was the inclusion of beans*. That’s right, our old friend legume. In this case, navy beans. Having experienced first hand bean baking last month, I knew it was only a matter of time before I tried this magical ingredient. I could have soaked and cooked some beans, but with this baking more spur of the moment I just opened a can and gave them a rinse. While Sarah mashed all the frozen bananas and mixed the dry goods, I measured out the now pureed beans for half of the butter. Cut the fat, add protein and fiber…can this be true. As well, I included some plain yogurt and splenda. What I ended up creating was fantastic. Moist, flavourful and delicious. I even brought a slice to my father who declared it a hit before hearing about the secret inside!

Beany Banana Bread
1/2 cup butter
1/2 cup mashed bean
2 cups splenda
2 1/2 cups mashed ripe bananas
1/2 cup plain yogurt
4 eggs, well beaten
2½ cups of flour
2 tsp. baking soda
2 tsp. salt
1 tsp. nutmeg

Preheat oven to 350 degrees. Cream butter, beans and splenda until nice and fluffy. Add bananas, yogurt and eggs and beat until well mixed. Mix dry ingredients and blend with banana mixture, but do not overmix. Pour into 2 lightly greased loaf pans. Bake for about an hour and test for doneness (toothpick inserted in middle comes out clean). Cool on rack for 10 minutes before removing from pans.

*I can see some beans, say kidney beans, causing a few issues as they carry a stronger flavour, so I would avoid those.

7 thoughts on “Banana Bread With A Change

  1. Beans, beans, the magical fruit.. Here’s another bean trick: open a can of black beans and rinse. Put them back in the can then fill the can (+ beans) with water. Pour it all in a blender and liquify. Mix your bean puree with your choice of low-fat (or not) brownie mix and voila! I also like to add mint chocolate chips since the mint flavour helps mask the bean flavour, but (like your dad) I’ve found that if people don’t know they’re in there they don’t notice.

  2. This was the perfect bread… as you say, most ‘naner bread is either too dry or just the opposite! This turned out perfect my friend!! and it is a hit at the office while all us ‘Firmers are standing around the coffee pot discussing what might be the magical ingredient!! Beans huh.. who woulda thought.

  3. Thanks Jerry!

    Omega – I thought about writing the song out, so I’m glad you threw in a line! I’ll have to try the brownie/black bean technique.

    Stuart – Glad you liked it Stuart. Maybe it went with a cup of joe from Luzzara…

    Valerie – Thanks.

    • Is there a low calorie sweetener you would suggest aside from Splenda that would allow you to bake with it? Stevia aside, that is… Otherwise, oh, well, I guess do what needs to be done? :/

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