Description
This isn't your typical fluffy banana bread. Beanana Bread is dense, fudgy, and packed with protein, with a subtle banana flavor and an entire can of cannellini beans hidden inside. This protein packed dessert has 10 g of protein in about 100 calories, making it high protein.
It's sugar-free, being sweetened with monk fruit, as well as gluten-free, using pea protein instead of refined white flour. It also uses a minimal amount of coconut oil, instead of tons of vegetable oil or butter, lowering the fat content.
But you know you what would be good spread on a slice of this Beanana Bread? That's right, some Beanut Butter, a nut-free peanut butter alternative made from cannellini beans, banana, pea protein, and coconut oil.
It's sugar-free, being sweetened with monk fruit, as well as gluten-free, using pea protein instead of refined white flour. It also uses a minimal amount of coconut oil, instead of tons of vegetable oil or butter, lowering the fat content.
But you know you what would be good spread on a slice of this Beanana Bread? That's right, some Beanut Butter, a nut-free peanut butter alternative made from cannellini beans, banana, pea protein, and coconut oil.
Time
Prep Time:
10 minutes
Rest Time:
1 hour
Cook Time:
30 minutes
Total Time:
1 hours
40 minutes
Cost
Total Cost:
Cost per Serving:
$0.41
Ingredients
Serving(s)
- 15.5 oz can Cannellini beans, NOT drained or rinsed
- 1 medium Banana, overripe
- 2 tbsp Extra virgin coconut oil
- 1 tbsp Vanilla extract
- 1 tbsp Liquid monk fruit
- 1 tbsp Cinnamon
- 1 tsp Baking powder
- 1 tsp Ginger, ground
- 1/2 tsp Salt
- 1/2 tsp Nutmeg, ground
- 4 scoop Pea protein powder, unflavored
Instructions
Cook Mode Off: Prevents screen dimming
- Preheat your oven to 350F, and line a 9x5" bread pan with parchment paper. Lightly grease the paper with oil.
- Add all ingredients (besides the protein powder) to a food processor, and blend until smooth.
- Add in the protein powder, and blend until fully combined. You should have a very thick paste.
- Transfer the batter to the pan, and smooth out the top.
- Bake uncovered at 350F for about 30 minutes. Until a toothpick to the center comes out nearly clean, the internal temperature has reached 200F, and the top is a light golden brown.
- Allow it to cool completely (at least 1 hour in the fridge on a wire rack) before slicing.
Notes
- I'm using cannellini beans here, but chickpeas or pinto beans would also work. Black or kidney beans would change the color too much, so it wouldn't look like a banana bread, but if that doesn't matter to you then these beans can be used as well!
- Optionally, fold in 1/4 cup (60 g) of chopped walnuts or mini chocolate chips.
- If you remove the baking powder and just eat this batter raw, you'll end up with my High Protein Beanut Butter!
Nutrition Facts
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Total Fat: 2.8g (4%
4 % of Daily Value (78 g)
)
Saturated Fat: 2.0g (10%
10 % of Daily Value (20 g)
)
Polyunsaturated Fat: 0.2g
Monounsaturated Fat: 0.3g
Sodium: 274mg (12%
12 % of Daily Value (2300 mg)
)
Total Carbohydrate: 9.2g (3%
3 % of Daily Value (275 g)
)
Fiber: 2.2g (8%
8 % of Daily Value (28 g)
)
Net Carbs: 7.0g
Total Sugar: 2.6g
Protein: 10.3g (20%
20 % of Daily Value (50 g)
)
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Vitamin B12: 0.0mcg (0%
0 % of Daily Value (2.4 mcg)
)
Vitamin D: 0.0mcg (0%
0 % of Daily Value (20 mcg)
)
------------------------------------------
Calcium: 61mg (5%
5 % of Daily Value (1300 mg)
)
Iron: 1.57mg (9%
9 % of Daily Value (18 mg)
)
Magnesium: 39mg (9%
9 % of Daily Value (420 mg)
)
Potassium: 202mg (4%
4 % of Daily Value (4700 mg)
)
:
:
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:
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23.3
:
2.1
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:
9.0
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