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Let’s talk about the biggest issue plaguing our society today…waiting for baked goods to bake! Well, I have the solution. Avoid that tragedy with this healthy, edible Banana Bread Batter.
While everyone else is wasting their quarantine days in front of their hot oven hoping not to burn their third loaf of banana bread, you, an innovator, have already made AND eaten your sweet treat. And probably have gone back for seconds!
This vegan, high protein snack is perfect to curb your banana bread cravings without ever needing to preheat anything. All you need is a food processor, some ripe bananas, and a rumbling stomach. Unlike most baked goods, this dish is high in protein and refined sugar free. Best part is, it tastes like you took a sneaky swipe of the banana bread batter before it was baked. Since it’s vegan and wheat flour free though, no need to worry about getting salmonella. It makes a great healthy snack, dessert, or even breakfast.
It’s also as versatile as regular banana bread! Add any mix-ins that you would usually use for your homemade loaf. I personally like walnuts and cinnamon, but I wouldn’t blame you for throwing a few (or many) chocolate chips in there.
Forget your oven and use up those ripe bananas right away with this Banana Bread Batter recipe.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 4-6 servings
1 x 15 oz Can - White Northern Beans - Drained and Rinsed
1 tbsp - Apple Cider Vinegar
190 g (About 2 Medium) - Very Ripe Bananas*
32 g - Creamy Peanut Butter
36 g - Peanut Flour/Powdered Peanut Butter
27 g - Coconut Flour
18 g - Almond Flour
30 g - Walnuts - Roughly Chopped, plus more for topping - Optional
28 g - Banana Chips - Roughly Chopped, plus more for topping - Optional
½ tsp - Vanilla Extract
¼ tsp - Kosher Salt - Omit if peanut butter is salted
¼ tsp - Cinnamon - Optional
Fill a bowl with water. Add beans and apple cider vinegar. Stir and allow to sit for 10 minutes*.
Add beans, bananas, vanilla, and peanut butter to a food processor. Blend until completely smooth.
Add peanut flour, coconut flour, almond flour, salt, and cinnamon. Blend until smooth. Scrape down the sides as needed.
Pulse in walnuts and banana chips if using.
Pour mixture into an airtight container. Allow to chill for at least 30 minutes.
When ready to serve, scoop into bowls, top with more walnuts and banana chips and enjoy!
Store in the fridge for 2-3 days*.
Depending on how ripe your bananas are, you may not need any added sweetener. If bananas are not too ripe, add sweetener to taste.
The apple cider vinegar removes the “bean” taste.
The banana bread batter will brown a bit in the fridge from the bananas. The discoloration is normal.