You guys know I’m always up for some healthy snacks for the kids, who are ALWAYS hungry and always looking for food. So I’m excited to share a new recipe that’s plant-based, moist and tasty and includes a pop of protein from a secret ingredient – beans!
Why I like to bake with beans
I toyed with the name of this recipe. I almost called it black bean chocolate banana bread, but I wondered how appealing that actually sounded?;) But the thing is, I love baking with beans for many reasons:
- Beans add fiber to recipes, which is said to help maintain a healthy body weight, lower blood sugar, and also make you feel full. They also help keep you regular. Bonus!
- Protein is another benefit of beans. Not only is it essential for building muscle, but protein also carries amino acids which are necessary. I actually also called this chocolate banana protein bread, but again didn’t know if that’d be eye-catching. The good news is that you’re getting that pop of protein here!
- Potassium is an electrolyte and is also found in legumes.
- By adding beans, you can cut down on unnecessary added fats. Don’t get me wrong – I’m a big fan of healthy fats. But balancing them out with beans can also be a plus.
- I like adding beans to my baked goods that I serve my kids because it ups their nutrient value making them a healthy snack for kids to enjoy.
Vegan Chocolate Banana Bread
Truth be told, I adapted my white bean banana bread recipe slightly to create this new version. Because I like change, especially with my foods! I mean, if you like that version already, why wouldn’t you enjoy it as a vegan chocolate banana bread?! A few tweaks and additions, and you’re on your way to a tasty, not-too-sweet bread that you can enjoy for breakfast (with or without a big cup of coffee), smothered with your favorite nut butter for a snack (or lunch), topped with cream cheese, some chocolate ghee – there are so many ways this versatile healthy bread can be eaten!
Vegan chocolate banana bread made with black beans. Gluten-free and full of protein, fiber and lots of chocolatey goodness!
- 2 cups oat flour*
- 1 tsp instant coffee powder, optional (but I love it)
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/3 cup cocoa powder
- 1 tbsp ground flaxseed
- 1 1/2 large ripe bananas
- 1 can black beans, rinsed and drained (can sub white beans)
- 1/3 cup maple syrup
- 1/3 cup milk of choice
- 2 tsp vanilla extract
Preheat an oven to 350 degrees F. Grease a loaf pan.
In a medium-sized bowl, mix dry ingredients.
Place bananas, beans, maple syrup, milk and vanilla in a blender. Blend to combine.
Make a well (hole) in the dry ingredients; pour wet ingredients in and mix to combine. Pour batter into prepared loaf pan and place in the middle of the preheated oven. Bake for 30 minutes. When the timer goes off, turn the oven off but LEAVE the loaf in the oven for 5 minutes. Total cooking time is 35 minutes.
Let cool before enjoying.
Other healthy oat flour recipes you may like:
Gluten Free Black Bean Muffins
*To make your own oat flour, simply place oats in a blender and blend for 15-30 seconds or until oats are ground into a flour. Easy peasy! 🙂
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I have tried this before and loved it! Such a surprise ingredient:)
What a fun treat! Thanks for sharing!
I’m going to try this this week! Thanks so much for the recipe.
Fantastic! Hope you love it:).
I love it! I’m always looking for ways to use black beans (not all my kids are fans). This is genius!
Thank you! It’s a win-win; they get chocolate bread, we feel good about the added protein:).
I wanted so badly to like this. Unfortunately, it tasted like nothing, and I did add the coffee. The consistency is good, but it needs more flavor. Not sure what kind, but something, and definitely more banana to be considered banana bread.
I’m so sorry … I read each comment and hated to see this. I will say that it is pretty low in the sweetness area, so perhaps that is it. Since it already has cinnamon and vanilla, I’m not sure if other flavors are missing. My goal was to keep it low sugar (it currently has 7g/piece), but you can certainly try to increase it by adding 2 more tablespoons and see how that works?
Can I substitute banana flour for oat flour?
Hmmm … I have not tried it, but if you do, I’d use 1/4 less banana flour since it’s more absorbent. Let us know if you try it!
I have made this a few times and the results are fantastic. The banana bread is so moist- just brilliant with almond butter or a dollop of jam. I ensure the bananas are pretty ripe in order to get the full flavor. First time I made it I didn’t have any maple syrup so used half agave and half molasses and that was good too. As someone with elevated cholesterol I find this is a good way to get oats and black beans into my diet. Thanks so much for sharing your recipe.
Thank you, Nigel! I’m so glad you enjoy this. And great point about it being a good selection for those watching their cholesterol.