Banana Bread (with beans)

This is a yummy recipe for banana bread.

I would venture a guess that the food item most often under-used and maybe forgotten about is your bean supply. 😮  I wonder if it is because we just don’t have the time or knowledge of how to use them efficiently.  I am going to try and give you a few tips on how to use this nutritious and YES delicious little friend of ours.  Think of decreasing your fat and increasing your protein in one change in a recipe.

Did you know that you can substitute cup for cup the fat in your recipes with mashed or pureed beans?  If your recipe calls for shortening->mash them with little liquid, if it calls for oil->blend them with more liquid (not too much, a Tbsp. or so) to resemble oil.  You can use your dried beans, put them in a crock-pot (1 part beans, 3 parts water) and set them on low and cook overnight.  In the morning use what you need and freeze the rest for later.  You can also use your canned beans likewise.

Here is a recipe to get you started.  If you have children, think about getting that nutrition into them and they won’t even know it.

Banana Nut (or not) Bread

1 c. shortening (or beans)
2 c. sugar
4 eggs
5 large, ripe bananas, mashed
3 1/2 c. all-purpose flour
2 teaspoon soda
1 teaspoon salt
1 c. walnuts, optional

In large bowl cream together shortening (or beans) and sugar until fluffy; add eggs and beat well; blend in mashed bananas. Stir sifted dry ingredients into creamed mixture along with walnuts. Bake in two well-greased 8 1/2×4 1/2×2 1/2-inch loaf pans and 300 degrees F. for 75 minutes or until bread tests done when inserted toothpick comes out clean. Cool 10 minutes; turn out onto rack to cool. Makes 2 loaves.This is a yummy recipe for banana bread.This is a yummy recipe for banana bread.

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