Quick-cooking breads are so satisfying and this one is even more so with the addition of lentils. The protein boost will keep you fuller longer while the cardamom offers a whole host of digestive benefits, from taming intestinal gas to alleviating constipation to relieving IBS symptoms. All of this nutritional goodness is married with the familiar flavor of banana. Delicious. If you’re feeling extra spunky, add about a cup of chopped walnuts for an Omega 3 overload.
Makes 4 mini loaves
1 cup cooked green lentils
3 overripe bananas
1/2 cup organic, non-GMO canola oil
1/2 cup maple syrup
2 tsp vanilla powder
2 eggs, or flax eggs*
1 cup unbleached all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 tsp cardamom
*1 tbsp ground flax seeds + 3 tbsp water = 1 “flax egg”
Preheat the oven to 375 F degrees. Grease 4 mini loaf tins with butter or oil. (If you don’t have mini loaves, you can use 1 “normal” sized loaf tin, but you will have to double your cooking time.) Puree lentils in a food processor until they become almost sandy. Add the bananas in chunks and blend for 3 minutes. Add the canola oil, maple syrup, vanilla powder and flax eggs. Blend until combined. In a separate bowl, whisk together flour, baking soda, baking powder, sea salt and cardamom. Slowly pour the wet ingredients into the dry ingredients. Stir until just combined. Divid batter among the loaves, leaving about 2 inches on top for the dough to rise. Bake for 25-30 minutes, until a toothpick comes out of the center clean. Transfer on a wire rack after cooling in the tins for a few minutes.