Zucchini bread, pumpkin bread, rhubarb bread, banana bread…I love them all. Unfortunately, they are giant calorie bombs. Dense, moist and delicious, they must be reserved as a treat like dessert and not an everyday indulgence.
Zucchini bread has been on my mind for quite some time, but being that I don’t have any zucchini in my fridge but do have bananas….banana bread it is.
Recipe adapted from one of my favorite blogs (Never home)maker:
- 1/3 cup butter at room temperature
- 1/2 cup honey
- 2 tsp vanilla
- 1/3 cup almond milk
- 1 can garbanzo beans, drained and rinsed
- 1 large banana mashed
- 2 tablespoons peanut butter
- 2 cups wheat flour
- pinch of salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/3 cup chocolate chips
Preheat your oven to 350F.
In your food processor, combine drained and rinsed garbanzo beans with almond milk. Process until smooth.
In a bowl, cream together butter and honey.
Add in garbanzo bean mixture, vanilla, peanut butter and banana(mashed). Mix until smooth, about 5-7 minutes.
In another bowl, mix together flour, salt, baking powder, baking soda , cinnamon and nutmeg. Stir until combined.
Add dry ingredients to wet. Mix until well moistened.
Fold in the chocolate chips. I reserved a few to press in to the top of the loaf.
Lightly grease loaf pan and pour mixture in. Spread out evenly. This will be a very thick mixture.
Bake for 30 minutes. Check to see if it is done by sticking a toothpick or knife into the center of the load. If it comes out clean, it is done. If not done, bake another 10-15 minutes. Continue checking to see if loaf is done. My loaf baked for a total of 45-50 minutes.
This will probably be the most moist and dense banana bread you will ever eat with out that greasy taste. And you will never even notice the presence of garbanzo beans. Let cool and slice into 12 slices. Happy eating.