I wanted a way to sneak more protein into our foods so I experimented with adding red lentils and found the perfect amount to add. This is not fluffy bread- it’s dense, moist, and hearty. Almost like a cake donut but without as much guilt!
The best part of vegan banana bread… sampling the batter with no egg/bacteria worries!
You can also add a few Tablespoons of milled flax seed for fiber and Omegas. If you do that – add a few Tablespoons of applesauce or oil to keep it moist.
- 1/2 cup red lentils
- 1 tsp brown sugar or honey
- 1/2 cup water
In 1 minute increments microwave lentils (stirring often) for 3 minutes to soften them. Add a dash of cinnamon, if desired. If it seems dry- add water a tsp at a time. I leave mine as-is after this step. However, you could purée the lentils.
- 4 medium sized (up to 4 1/2) very ripe bananas
- 1/2 cup oil (coconut, olive or sunflower works best)
- 1 tsp vanilla extract
- 1/2 cup brown sugar (I’ve also used half honey/ half sugar here)
- 2 tsp cinnamon
- 1/2 tsp nutmeg, if desired
- 1 and 1/2 cups wheat flour
- 1 and 1/2 tsp baking powder
- 1/2 tsp baking soda
Mash bananas. Add oil, vanilla, brown sugar, and softened lentils. Mix dry ingredients in separate bowl, gently fold into wet mixture.
At this point, I usually fold in some milled flax seed. I also have a habit of adding a few more dashes of cinnamon or a squirt of honey. I just can’t stop myself!
Bake at 330 degrees for 40-45 minutes, in a greased and floured pan. I almost prefer mine undercooked (vegan so it’s fine)! Yes, 330 degrees is correct.
I like to enjoy mine with a steaming hot cup of coffee.
Thoughts on this recipe?
Have you ever cooked with lentils in baking before?
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