Yummy Banana Bread, with a Secret Ingredient (Beans!)

Today I'm sharing with you something revolutionary and mind-blowing that I discovered last week. In a constant effort to make healthier choices without compromising flavor, I am always interested in new ideas. Last week at my monthly book club, the hostess shared some fantastic carrot cake that was moist and delicious! And then she told us, "There's no oil! I used refried beans!" I was shocked! Now WHAT? Refried beans in a carrot cake? You've got to be kidding! My initial thought was, "This is going to taste like a carrot cake burrito" and I'm sorry, but that just doesn't sound good. To my utter surprise, her cake was delicious and guilt free! No oil, which means low fat, added protein from the beans, and a vegetable to boot! What's not to love about this tasty treat?

This week, as I was staring at the ominous ripe bananas on my counter, I had to give it a try myself. I did a little research, found lots of possible recipes to try, and conducted experiment #1 on Sunday. Unfortunately, my healthy tweaks went a little overboard and it was a bust. But today, after looking at an absolutely perfect photo on the blog Mommy's Kitchen, I had to give it another try, and reign in my healthy urgings. Just to give you a taste of my healthy experiments (which you may take or leave, and your bread will still be amazing) here are some of my favorite ingredients: I use coconut oil for part or all of the butter or shortening in any recipe I can; I also use coconut sugar for part or all of the sugar. Feel free to explore these options and decide whether these might work in your kitchen.

Best of all, I am able to use FRESH spices from Spice Traders Mercantile that really push this Banana Bread over the top! Freshness is the key! We all know that fresh fish is better than well, NOT fresh fish. It's the same with spices! If you haven't had the opportunity to cook or bake with fresh nutmeg, for example, freshly grated from the nut, try it and you'll understand my passion for fresh spices.

Without further ado, here it is!

Banana Bread with Beans

1 3/4 c sifted white flour (or 1 c white, 1/2 c whole wheat)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp Spice Traders Mercantile fresh cinnamon (several varieties!)
1/3 c shortening (or use coconut oil, warmed until soft, SEE NOTE BELOW)
2/3 c sugar (or 1/3 c coconut sugar, 1/3 c white sugar)
3 eggs, well beaten
2 medium ripe bananas, peeled and mashed
1 tsp vanilla extract
1 tsp Spiced or Dark Rum, or Brandy (optional)
1 c pureed canned white beans, any variety, just pop them in your food processor, drained and a little water added
1/2 c chopped pecans
1/3 c chocolate chips (this is just my taste, use as much as you'd like)

Reserved chocolate chips and pecans for topping
Cinnamon and sugar mixture for topping, making sure to use fresh cinnamon from Spice Traders Mercantile, it makes a HUGE difference!

Preheat your oven to 350 degrees. In a large mixing bowl, sift together flour, baking powder, baking soda, salt and STM cinnamon. Set aside. In the bowl of an electric mixer, cream shortening and sugar. (NOTE: If using coconut oil, you will need to warm the oil in order to cream it with the sugar. My technique for this is to  create a double-boiler by placing a small puddle of water in a large pot and setting my mixing bowl over it just until the coconut oil is soft (under a minute) and then returning it to the stand mixer to mix. You may find that after you add the cold eggs, it may become solid again in your bowl. If this happens, once you have finished making the batter, feel free to return your mixing bowl to the double boiler pot warming just enough to soften the oil (no more than 30 seconds) taking care not to cook the eggs in the batter. Mix again just until oil is incorporated, under 30 seconds). To the creamed sugar, add eggs one at a time, beating well. Blend in vanilla extract and rum or brandy.

Next add the dry ingredients gradually, alternating with a banana and with the pureed beans until all ingredients are just blended until moist. Add pecans and chocolate chips to mixture, stirring gently until incorporated. Pour batter into a greased loaf pan or in 4 mini loaf pans. Top with a few reserved pecans and chocolate chips, and a generous sprinkling of cinnamon and sugar.

Bake for 35-40 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes before removing. Let cool completely before slicing, or it may be difficult to slice.

Recipe adapted from mommyskitchen.net