This bean bake is sweet, rich, much like a cake in texture, and has a lovely blend of banana and coconut flavours. Like Chocolate-Orange Bean Bake, it’s makes a great breakfast.

Now, I love coconuts but they don’t love my weight-loss program. Too many calories, alas.

Hence I used coconut extract to give it more coconut flavour, rather than adding more coconut. However, if you’re not worrying about calories…then, go for it! 

Printer-friendly recipe

Makes 8 pie slices

Ingredients 

  • 2 cups white navy beans (19 oz. can), drained and rinsed
  • 1 medium banana, ripe
  • 3 eggs (no substitutes)
  • ½ cup sweetener
  • 2 tbsp. grated, sweetened coconut
  • 1 tbsp. lemon juice
  • 1 tsp. baking powder
  • ¾ tsp. coconut extract
  • ¼ tsp. salt
  • Cooking spray

Directions 

  1. Put all ingredients into a food processor and blend until smooth.
  2. Spray an 8″ or 9″ springform pan or a 9″x 9″ pan with cooking spray.
  3. Pour in batter; it will be thick but flow easily.
  4. Bake in 350° F oven for 40-45 minutes or until a knife inserted in the center comes out clean.
  5. Best served cold the next day.
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