The NEW Banana Bread

>> Monday, August 8, 2011

I have to start this post with an apology to my parents. Mom. Dad. We lied to you this weekend. When we brought over that banana bread -- the kind you said you liked so much -- we weren't being entirely truthful. But I know in a way that you're used to us trying to sneak things into baked goods.

I imagine you're not entirely surprised.

Still, I beg you to keep open minds. Remember how good this bread tasted, especially right out of the oven. Now, I suggest you sit down as you read this recipe. As you learn what was really inside.


What you'll need . . .
  • 1/3 cup Earth Balance (or butter)
  • 1/2 cup maple syrup
  • 1 teaspoon vanilla (or milk)
  • 1/3 cup almond milk
  • 1 can garbanzos, drained and rinsed
  • 1 large banana, mashed
  • heaping tablespoon peanut butter
  • 2 cups wheat flour
  • pinch salt
  • 1-1/2 teas baking powder
  • 1/2 teas baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • handful chocolate chips

Method . . .
  1. In the bowl of an electric mixer, cream together the Earth Balance and maple syrup. A couple of minute should do.
  2. Then add in the vanilla, almond milk, garbanzos, peanut butter, and banana. Mix on high with the paddle attachment until everything is smooth. 5 to 7 minutes.
  3. In another bowl, whisk together the wheat flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
  4. Add the dry ingredients to the wet. Mix until well moistened.
  5. Fold in the chocolate chips.
  6. Preheat your oven to 350 degrees F. Then, lightly grease a bread pan (we used glass) and pour the mix inside.
  7. Bake for 30 minutes, then check for done-ness. Then add another 10 to 15 minutes to the bake cycle and keep an eye on the bread so it doesn't over-bake.
  8. Bread is done when a toothpick inserted in the middle comes out clean.

So, by now you all know the secret ingredient is garbanzo beans. Surprisingly, they blend into the bread so well -- even those of us in the know didn't notice them. I'd say they added a great, hearty and smooth texture to the bread. Along with protein and more nutrition, of course.

(And for those of you out there, like me, who don't love banana bread, this one's good to try. The banana flavor isn't potent. More gently sweet.)

Now that my parents no longer trust me AT ALL to feed them, I'll sign off and wait for their phone call. But here's my question for today: How do you sneak nutrition into your baked goods? Have any tricks to share?

Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

And today on (never home)maker, baby! I'm talking about how I'm preparing for the dreaded delivery day. I only have 16 weeks, tops -- and I could use your help!

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