Back from Vacation Banana Bread

Back from Vacation Banana Bread
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Back from Vacation Banana Bread calories by ingredient


Introduction

Ever come home from a week or weekend away only to find a few items you forgot to take languishing on your kitchen counter? Me too. For us, it's usually bananas - but all the better for banana bread! Ever come home from a week or weekend away only to find a few items you forgot to take languishing on your kitchen counter? Me too. For us, it's usually bananas - but all the better for banana bread!
Number of Servings: 12

Ingredients

    7 oz dry-roasted soy beans
    4 oz dry-roasted chickpeas
    2 tbsp canola oil
    3 tbsp water
    1.5 oz butter, softened
    2 tbsp coconut oil
    1/4 cup brown sugar
    1/4 cup agave nectar
    2 large, over-ripe bananas, mashed
    1 egg
    1 tsp vanilla
    1 1/4 cups flour
    2 tbsp ground flaxseed
    1 tbsp baking powder
    1 tsp baking soda
    1/2 tsp nutmeg
    2 oz shredded, sweetened coconut
    1/2 cup chocolate chips

Directions

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.