High Protein Beanana Bread

Beanana bread. A banana bread recipe using a can of cannellini beans as the base. It's sugar-free, being sweetened with liquid monk fruit, as well as gluten-free, using oat flour 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. This protein packed dessert has 10 g of protein per 100 calories, and tastes like a delicious banana bread, but without all the junk.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 350F, and line a 9x5" bread pan with parchment paper. Lightly grease the paper with oil.

Step 2

Add all ingredients (besides the protein powder) to a food processor, and blend until smooth.

Step 3

Add in the pea protein powder, and blend until fully combined. You should have a very thick paste.

Step 4

Transfer the batter to the pan, and smooth out the top.

Step 5

Bake uncovered at 350F for about 30. Until a toothpick to the center comes out nearly clean, the internal temperature has reached 200F, and the top is a light golden brown.

Step 6

Allow it to cool completely (at least 1 hour in the fridge on a wire rack) before slicing.

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