White bean and peanut crumble banana loaf
Serves 12
I was very much in a legume mood when I whipped up this bad boy. The white beans are a great fibre source along with the over ripe bananas and dates used for sweetness. The crumble topping is a good source of healthy fats with nut butter, pecans and coconut. The perfect afternoon tea paired with a lovely herbal tea.
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Prep Time
5 min
Cook Time
50 min
Prep Time
5 min
Cook Time
50 min
  1. Cake;
  2. 1 can white beans, rinsed and drained
  3. 1/2 cup almond meal
  4. 2 eggs
  5. 1 tsp vanilla essence
  6. 2 over ripe bananas
  7. 2 tbsp rice malt syrup
  8. 4 dates, pitted
  9. 2 tbsp olive oil
  10. 1/3 cup pecans, roughly chopped
  11. For the crumble;
  12. 1/2 cup nut butter, I used peanut and chia
  13. 1/4 cup coconut oil
  14. 1/4 honey
  15. 1/2 rolled oats
  16. 1/2 cup coconut
  17. 1/4 almond meal
  18. 1/3 cup pepitas
  1. Line a loaf tin with baking paper and pre heat the oven to 180C.
  2. Blend all the cake ingredients in a food processor until combined and smooth.
  3. Pour into prepared tin. Press down the pecans into the mix lightly.
  4. Meanwhile melt honey, oil and nut butter. Mix in oats, coconut and almond meal. Crumble evenly over the batter and top with pepitas.
  5. Bake in pre-heated oven for 25 minutes. At this point cover with foil and bake for a further 25 minutes. When cooked a skewer should come out clean.
  6. Serve warm or allow to cool and freeze for weeknight nibbles.
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