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Serves: 12 to 14
1 can (15 ounces) 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 butter, softened
1 teaspoon vanilla extract
1 cup canned pumpkin
1 large banana, mashed
1. Preheat the oven to 350 degrees. Place chickpeas and honey in a food processor and pulse until relatively smooth. Set aside.
2. Combine whole-wheat flour through cinnamon in a bowl and set aside.
3. Mix sugar and butter with a mixer until combined. Add eggs, one at a time, and vanilla extract. Add chickpea mixture, pumpkin, and banana, then slowly add flour mixture until batter is combined. Pour into a loaf pan sprayed with cooking spray and bake for 65 to 75 minutes or until a knife inserted into the center of the loaf comes out clean.
Nutrition score per serving: 337 calories, 13.5g fat, 49g carbs, 7g protein
Recipe provided by Peanut Butter Fingers
Enjoy delectable breakfasts, lunches, dinners, and even desserts without fearing what the scale says the next time you hop on it
Enjoy delectable breakfasts, lunches, dinners, and even desserts without packing on pounds.
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