Ingredients:
½ cup lentils
1 ¼ cups water
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup mashed bananas (3 medium sized bananas)
4 tablespoons buttermilk
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup chocolate chips
Directions:
Prepare the lentil purée by adding the water and lentils into a small pot. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Stir frequently. Cool and do not drain. Pureè lentils with a blender or food processor. Purée should be the consistency of canned pumpkin.
Grease and flour 1 large loaf pan (9 1/4 X 5 1/4-inch). Set aside.
In the bowl of a stand mixer, cream butter and sugar together. Add eggs, mashed bananas, lentils, buttermilk, and vanilla until the batter is well mixed.
Add in the flour, baking powder, salt and baking soda. Mix until well combined. Stir in the chocolate chips. Place batter into greased and floured pan and bake at 350 degrees for 55-60 minutes or until a toothpick comes out clean.
Let bread cool on a wire rack for 20 minutes. Loosen the bread with a knife and carefully remove from pan. Finish cooling on rack. Slice and serve once cooled.
Nutrition Facts (based on 8 servings): Calories 528 | Total Fat 22 g | Saturated Fat 14 g | Cholesterol 77 mg | Sodium 241 mg | Carbohydrates 78 g | Dietary Fiber 7 g | Protein 10 g
Recipe developed by Two Peas & Their Pod