The Nation's Health + vegan

Not Your Mother's Banana Bread

From the last post, here is the banana bread, great texture and not too sweet. Once again, I modified the recipe from (neverhome)maker.

Garbanzo Bean Banana Bread

1/3 peanut butter
1/2 cup honey (can make vegan with agave nectar)
1 teaspoon vanilla
1/3 cup almond milk or vanilla soy milk
1 can garbanzos, drained and rinsed
1 large banana, mashed
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

In the bowl of an electric mixer, cream together the peanut butter and honey. A couple of minute should do.
Then add in the vanilla, almond milk, garbanzos, and banana. Mix on high with the paddle attachment until everything is smooth. 5 to 7 minutes.
In another bowl, whisk together the wheat flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
Add the dry ingredients to the wet. Mix until well moistened.
Fold in the chocolate chips.
Preheat your oven to 350 degrees F. Then, lightly grease a bread pan (we used glass) and pour the mix inside.
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.
Bread is done when a toothpick inserted in the middle comes out clean.

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