And you know what?
It was!
Ryan has been in Rochester, New York for work since Wednesday (I didn’t mention it on the blog for safety reasons), and he isn’t due back in town tonight until 9:30 p.m.
I know that when I get home from a long day of traveling, there’s nothing better than walking into my house and sleeping in my bed… unless my house smells like baked goods!
That is extra awesome.
My three star ingredients included:
- 1 can garbanzo beans (chickpeas)
- 1 cup canned pumpkin
- 1 on-the-verge-of-death banana
I knew I wanted to play around in the kitchen, but I figured having some kind of loose guidelines to follow would be a good idea, so I used Cooking Light’s recipe for classic banana bread as a reference point. (My recipe ended up being very different from that version, but I used that recipe for measurement ideas.)
When I got the idea to include chickpeas in the loaf, I knew I had to pulse them in the food processor to make them have a smoother consistency. Some texture in banana bread is a good thing, but I’m pretty sure little balls of beans wouldn’t be a hit.
In the end, the chickpeas were completely undetectable and the loaf itself was simply bursting with the flavors of pumpkin, banana and cinnamon.
Pumpkin Banana Loaf
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Pumpkin Banana Loaf (Shhh… with Chickpeas)
- Cook Time: 65-76 minutes
- Total Time: 0 hours
- Yield: 1 loaf 1x
- Category: breakfast, recipes
Description
I love baking so much that no plans on a Friday night other than baking a loaf of banana bread from scratch in my pajamas actually sounded like a rockin’ good time.
Ingredients
- 1 can garbanzo beans, rinsed and drained
- 1/4 cup honey
- 1 cup whole wheat flour
- 1 cup white flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 3/4 cup sugar
- 3/4 cup (1 1/2) butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin
- 1 large banana, mashed
Instructions
- Preheat oven to 350 degrees.
- Place chickpeas and honey in a food processor and pulse until relatively smooth. Set aside.
- Combine whole wheat flour through cinnamon in a bowl and set aside.
- Mix sugar and butter with a mixer until combined. Add eggs, one at a time, and vanilla extract.
- Add chickpea mixture, pumpkin and banana to sugar mixture.
- Slowly add flour mixture to sugar mixture until batter is combined.
- Slowly pour batter into a loaf pan sprayed with cooking spray and bake for approximately 65 – 75 minutes, or until a knife inserted into the center of the loaf comes out clean.
- Cool, slice and enjoy!
I would love to try to make this loaf into muffins and smear them with almond butter for a delicious on-the-go breakfast option or a delicious mid-morning snack.
I have a feeling this loaf will be gone before the weekend is over!
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I’m from Rochester as well! Hope he had a great time-
The weather was awesome!
This recipe sounded too good to pass up!! It’s in the oven now, can’t wait to try it!
Thank you!!
Made this bread with white soy beans as those were already in fridge.
So good!!!!!!
(And the fibre made up for the “all you can eat” japanese food I had the night before! )
yea, the ROC!! Hope he enjoyed it…..we’ve had great weather at least =)
What size pumpkin mix can?
15 oz.
I tried out this recipe this morning. Unfortunately, even after cooking the loaf for 75 minutes the inside of the loaf was still uncooked and therefore very soft and mushy. The outside was quite dark and so I was unable to continue cooking the loaf.
I followed directions exactly, however the loaf did not turn out. The taste was there, but the consistency was not.
“Hidden”/unexpected ingredients – particularly legumes – are my worst fear: One slice of this and I’d be in anaphalaxys hoping someone was there to jab an Epi-pen into my thigh. To those using nontraditional ingredients in otherwise traditional foods and sharing with others/bringing to a potluck, I do hope you’ll mention the ingredients to folks. I do ask about most dishes but I’d probably never think to ask about a banana bread. I will from now on.
Sounds yummy and nutritional! I love making brownies out of kidney beans, so your recipe totally appeals to me! I used half coconut oil and hald butter so add even more depth of flavor, but more so for the health benefit. It’s in the oven now….
These (I made them into mini muffins) and added bittersweet chocolate pieces, are delectible with a capital “D”. Love knowing that we are getting a little bit of healthy instead of the fat laden and emptied of nutrition store bought muffins. Does anyone really buy store bought muffins anymore;)
Thank you for the lovely recipe. It is in my favorites!!
Interestingly understanding the above info numerous will like the above because it’s valid and it’s nice finding an author that’s writing on the net to consider!
this is probably a stupid question but can i replace the cups of whole wheat and white flour with two cups of all-purpose flour?
This is THE BEST pumpkin banana recipe..took to work and no one knew it was made from chickpeas!.
By any chance do you have the nutrition info on this recipe. I baked exactly as you presented it..
What do you think about substituting apple butter for the butter? I like the idea of adding chick peas to my recipe.
Hi Julie
What’s the size of the chickpea can ?
thanks
Just made a high protein version of this with almonds! Subbed coconut oil for butter, and 3/4 cup of flower with vanilla protein powder. I also halved the sugar and it still came out great. Thanks for posting this!
just backing it
This recipe looks amazing! Any idea the calorie count on it? (Yes I’m being lazy and I know I could plug the recipe into a calorie counter 🙂 )
I just made this about an hour ago and let it cool. I just barely had a bite and it was SO GOOD! I was honestly very skeptical, but I had already tried 3 other recipes from PBfingers.com and I’ve really enjoyed each of them, so I figured I’d give this one a try too! It really is a good-tasting banana pumpkin bread, and you can’t taste the chickpeas! I can’t wait for my husband to try it. I’d recommend this for a tasty, moist, bread with some added nutrition! The only change I did was instead of 3/4 cup butter, I did 1/2 cup applesauce and 1/4 cup vegetable oil. Oh and I put it into 4 mini loaves instead of 1 big loaf (and baked it for about 49 mins). Everything else I did exactly as written. I’ll definitely make it again! Thanks PBFingers!