Flourless Black Bean Banana Bread
User Reviews
4.5
Flourless Black Bean Banana Bread
Description
Flourless Black Bean Banana Bread is made by blending ripe bananas, black beans, cocoa powder, and coconut sugar into a smooth batter, creating a moist and dense loaf. Vinegar, baking soda, and baking powder are included to help the bread rise despite the absence of flour. Chocolate chips are optional but add bursts of melty sweetness. The bread bakes in a parchment-lined loaf pan and is done when firm in the center, with an internal temperature over 190°F to confirm thorough baking.
The flavor is rich and chocolatey with banana sweetness balanced by a slight tang from the vinegar. The texture is moist and slightly fudgy due to the black beans replacing flour, offering a different mouthfeel than traditional banana breads. The crust develops a gentle firmness without becoming hard or crunchy.
This bread is best served sliced and cooled, suitable for breakfast, dessert, or as a snack. It pairs well with butter, nut butters, or enjoyed plain. Because it is flourless, it may appeal to those reducing gluten intake, though the recipe does not claim gluten-free status explicitly.
To ensure even baking, the loaf pan is lined with parchment paper. The recipe suggests guarding against over-darkening by tenting with foil if necessary. Resting the bread for at least 30 minutes before slicing helps achieve clean slices and optimal texture.
Ingredients
- 2 large banana peeled, ripe
- 2 large egg
- 1 (15-oz) can black beans (1 3/4 cups cooked beans)
- 1/3 cup cocoa powder
- 1/3 cup coconut sugar
- 1 tsp vinegar or lemon juice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt sea salt
- 3/4 cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
- Drain and rinse the black beans of any liquid and pat them dry with a paper towel (they don’t need to be perfectly dry, just not overly saturated).
- Transfer the black beans to a blender along with the rest of the ingredients (except chocolate chips) and blend until smooth. If adding chocolate chips, stir them into the batter.
- Transfer the batter to the parchment-lined loaf pan and bake for 40 to 50 minutes, until the bread feels firm when gently poked in the center. If the top of the bread appears as though it's getting too dark, you can cover the loaf pan with aluminum foil at any point. A great way of testing whether or not bread is cooked through is by taking its internal temperature using a digital thermometer. To do so, insert a thermometer into the center of the bread. If it is 190 degrees or higher, it is fully cooked!
- Allow bread to cool at least 30 minutes before slicing and serving.
Notes
- Drain and pat black beans to reduce excess moisture for better batter consistency.
- Check doneness with a thermometer aiming for an internal temperature of 190°F or higher.
- Allow bread to cool at least 30 minutes before slicing to avoid crumbling.
- Chocolate chips are optional but add sweetness and texture contrast.
- Nutritional values include chocolate chips if used; omit for slightly different caloric content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1of 9 | |
| Calories | 237kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 52mg | 17% |
| Sodium | 190mg | 8% |
| Fiber | 8g | 32% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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