Back from Vacation Banana Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
7 oz dry-roasted soy beans4 oz dry-roasted chickpeas2 tbsp canola oil3 tbsp water1.5 oz butter, softened2 tbsp coconut oil1/4 cup brown sugar1/4 cup agave nectar2 large, over-ripe bananas, mashed1 egg1 tsp vanilla1 1/4 cups flour2 tbsp ground flaxseed1 tbsp baking powder1 tsp baking soda1/2 tsp nutmeg2 oz shredded, sweetened coconut1/2 cup chocolate chips
Preheat oven to 350F, grease a loaf pan.
In a food processor, grind soy beans, chickpeas, oil and water until a fine mealy texture is formed. Set aside.
In a large bowl, beat together butter, coconut oil, sugar, and agave nectar until well blended.
Beat in ground mealy mixture, bananas, egg and vanilla.
Stir in flour, flaxseed, baking powder, baking soda, nutmeg, coconut and chocolate chips.
Bake for 55 minutes. Cool in the pan for 20 minutes before turning out onto a rack.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a food processor, grind soy beans, chickpeas, oil and water until a fine mealy texture is formed. Set aside.
In a large bowl, beat together butter, coconut oil, sugar, and agave nectar until well blended.
Beat in ground mealy mixture, bananas, egg and vanilla.
Stir in flour, flaxseed, baking powder, baking soda, nutmeg, coconut and chocolate chips.
Bake for 55 minutes. Cool in the pan for 20 minutes before turning out onto a rack.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 326.3
- Total Fat: 14.7 g
- Cholesterol: 25.2 mg
- Sodium: 44.2 mg
- Total Carbs: 44.1 g
- Dietary Fiber: 5.0 g
- Protein: 10.2 g
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