Banana and White Bean Maple Blondies

After making some wildly successful black bean and avocado brownies, I was so stoked to make another batch on Friday night. I literally thought about it for half the afternoon and the whole way home from work. Before I even changed out of my work clothes*, I got out the food scale (to weigh my beans) and a pot to boil them in.

*This is a rarity for me. I am the girl who can’t wait to change out of her work clothes when she gets home.

I was so excited to get started. I opened the pantry to get the beans. Looking…kidney beans, white beans, chickpeas, lentils, split peas…where on earth were the black beans? I searched high and low, then I realized, we managed to eat an entire pound of black beans this week.

Feeling disappointed, I began to make dinner and go about my evening routine, when it hit me! Why do they have to be black beans? Aside from the color, any bean should work, right? I raced off to Google to check if it had been done before. Sadly, I could not confirm the use of white beans in black bean and avocado brownies. Interestingly, I found that white beans were being used in a similar treat. After reading several recipes and surveying the ingredients that I had on hand, this is what I came up with.

These things are tasty, but they do not even touch the black bean and avocado brownies on the “I must consume the entire tray of these right now” scale. Anyway, here you have it: Banana and White Bean Maple Blondies

Ingredients:

  • Oats, 1/2 cup
  • Honey, 1/4 cup
  • Maple Syrup, 1/3 cup
  • Banana, fresh or frozen, 200 grams (or 2 small bananas)
  • Cinnamon, ground, 1 tbsp
  • Vanilla Extract, 1 tsp
  • Beans, white, (140 g dry or 1-14.5 oz. can)

Directions:

  • Preheat oven to 350F.
  • Grease an 8×8″ pan and set aside.
  • Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed.
  • Stir in the oats and pour batter into the pan.
  • Bake approx 30 minutes or until a toothpick inserted in the center comes out clean.
  • Allow to cool before slicing

Servings ~ 9
Calories ~ 171, Fat ~ 1 g, Carbohydrates ~ 41 g, Protein ~ 5 g

**Note, next time I will try adding an additional 1/4 – 1/2 cup oats in the form of oat flour (i.e. 1/4 – 1/2 cup food processed oatmeal) to try to stiffen these up a bit. They held together but were a bit flimsy for my taste.

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