Back From Vacation Banana Bread |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 12 |
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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! 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:
1. Preheat oven to 350F, grease a loaf pan.
2. In a food processor, grind soy beans, chickpeas, oil and water until a fine mealy texture is formed See Photo. Set aside.
3. In a large bowl, beat together butter, coconut oil, sugar, and agave nectar until well blended.
4. Beat in ground mealy mixture, bananas, egg and vanilla.
5. Stir in flour, flaxseed, baking powder, baking soda, nutmeg, coconut and chocolate chips.
6. Bake for 55 minutes. Cool in the pan for 20 minutes before turning out onto a rack.
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