Brunch

Back from Vacation Banana Bread is for Breakfast, Dessert.

Back from Vacation Banana Bread takes 40 minutes to prepare.

Back from Vacation Banana Bread takes 50 minutes to cook.

Back from Vacation Banana Bread makes 12 servings.

The ingredients for Back from Vacation Banana Bread are:

7 oz dry-roasted soy beans
4 oz dry-roasted chickpeas
2 tbsp canola oil
3 tbsp water
1.5 oz butter, softened
2 tbsp coconut oil
1/4 cup brown sugar
1/4 cup agave nectar
2 large, over-ripe bananas, mashed
1 egg
1 tsp vanilla
1 1/4 cups flour
2 tbsp ground flaxseed
1 tbsp baking powder
1 tsp baking soda
1/2 tsp nutmeg
2 oz shredded, sweetened coconut
1/2 cup chocolate chips

Here is how you make Back from Vacation Banana Bread:

Preheat oven to 350F, grease a loaf pan.In a food processor, grind soy beans, chickpeas, oil and water until a fine mealy texture is formed. Set aside.In a large bowl, beat together butter, coconut oil, sugar, and agave nectar until well blended.Beat in ground mealy mixture, bananas, egg and vanilla.Stir in flour, flaxseed, baking powder, baking soda, nutmeg, coconut and chocolate chips.Bake for 55 minutes. Cool in the pan for 20 minutes before turning out onto a rack.Number of Servings: 12Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Back from Vacation Banana Bread is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 326.3

• Total Fat: 14.7 g
• Cholesterol: 25.2 mg
• Sodium: 44.2 mg
• Total Carbs: 44.1 g
• Dietary Fiber: 5.0 g
• Protein: 10.2 g

The dietary needs meet for Back from Vacation Banana Bread is Vegetarian