Are you ready to indulge in a guilt-free treat that’s both delicious and healthy? Say hello to Flourless Black Bean Banana Bread! This unique recipe combines the rich flavors of cocoa and ripe bananas with the surprising twist of black beans, making it a protein-packed delight that you won’t be able to resist. Perfect for breakfast, a snack, or even dessert, this bread is not only easy to make but also gluten-free and packed with nutrients. Dive into this mouthwatering recipe that will leave your taste buds dancing and your friends asking for seconds!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 can black beans, drained and rinsed
- 2 ripe bananas
- 3 eggs
- 1/2 cup cocoa powder
- 1/4 cup honey or maple syrup
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, ensuring the paper overhangs the sides for easy removal.
- Drain and thoroughly rinse the black beans. Pat them completely dry using paper towels to remove excess moisture.
- In a food processor, combine the black beans, ripe bananas, eggs, cocoa powder, honey (or maple syrup), baking powder, vanilla extract, and salt. Blend until the mixture is completely smooth and no bean chunks remain.
- Scrape down the sides of the food processor with a spatula to ensure all ingredients are fully incorporated and the batter is uniform in texture.
- Pour the batter into the prepared loaf pan, using the spatula to spread it evenly and smooth the top.
- Optional: Sprinkle additional cocoa powder or chocolate chips on top of the batter for extra flavor and decoration.
- Place the loaf pan in the preheated oven and bake for 45-50 minutes. To check doneness, insert a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 15 minutes. Then, using the parchment paper, lift the bread out and transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Store any leftover bread in an airtight container in the refrigerator for up to 5 days.
Tips
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. Look for bananas with plenty of brown spots for the best results!
- Thoroughly Rinse the Beans: Make sure to drain and rinse the black beans well to remove any excess sodium and ensure a clean flavor in your bread.
- Blend Smoothly: When using a food processor, blend until the mixture is completely smooth. This ensures that the black beans are fully incorporated and you won’t taste them in the final product.
- Customize Your Sweetness: Adjust the amount of honey or maple syrup based on your preference. You can also add a bit of vanilla extract for an extra layer of flavor.
- Check for Doneness: Every oven is different, so start checking your bread at the 45-minute mark. Insert a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cooling Time: Allow the bread to cool in the pan for at least 15 minutes before transferring it to a wire rack. This helps it set and makes slicing easier.
- Store Properly: Keep any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for a quick treat later on!
Nutrition Facts
Calories: 160kcal
Carbohydrates: 22g
Protein: 8g
Fat: 5g
Saturated Fat: g
Cholesterol: 70mg
