Thursday, August 26, 2010

Bananna Bread with a Twist

This is a healthy take on banana bread. Bananas are however a high gylcemic food so this may not be for you if sugars are a concern. Another way to prepare this would be to increase the flours and beans so that the bananas are spread over a larger amount of breads.

4 ripe bananas mashed
1 large sweet potato, shredded
12 pecans chooped
1 cup cannelini beans cooked soft and pureed, may need a few tablespoons of water to process smooth
1 cup cooked lentils processed smooth, again witha  few tablespoons of water
6 oz plain nonfat Greek yogurt
1 egg
1 tsp vanilla extract
1/4 cup barley malt
1 tsp cinnamom
1 cup millert
1/2 cup flaxseed meal
1 tsp baking soda
1 cup oat flourr
1 cup whole wheat flour 1 cup rolled oats

  1. Combine bananas, beans, lentils, yogurt, egg and vanilla
  2. Add shredded sweet potato and barley malt until well combined
  3. Add remaining ingredients
  4. Pour batter into greased bread pans and bake 25 minutes at 350 degrees or until toothpick comes out clean

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