There are two recipes in my favorite-family recipe file that I can’t live without. Our recipe for banana bread and cornbread are the best I have ever tried and found. There are times however that I can’t stomach making these recipes because they both call for so much butter and fat. Don’t get me wrong, I have nothing against butter..however, my waist line does. So, I was excited this month to try replacing some of the fat from these recipes and using pureed white beans instead. I was ecstatic with the results! You would NEVER know that these breads had beans in them. I even added some wheat flour to both of the recipes to give them a little more nutritional value and they were still excellent! So…gone are the days of three sticks of butter. Using the beans in the place of the butter cuts the fat in these recipes in half! Bonus!!

Healthier Banana Bread
Ingredients
  1. 1 c. white bean puree
  2. 1/2 c. butter
  3. 1 c. brown sugar
  4. 2 c. white sugar
  5. 1/2 c. sour cream
  6. 2 t. vanilla
  7. 4 large or 5 medium eggs
  8. 3 t. baking powder
  9. 1 t. baking soda
  10. 1 t. salt
  11. 5 ripe bananas
  12. 3 3/4 c. flour (I used 1 1/2 c. wheat flour)
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Instructions
  1. Cream together the butter, white bean puree, sugars and eggs until smooth and creamy. Add the sour cream, vanilla, salt and ripe bananas and beat until smooth. Add the baking powder, soda and flour until mixed thoroughly (don't over mix). Pour half of the mixture into two bread loaf pans that have been thoroughly greased and floured. Bake at 350 for 50-60 minutes, or until the center of the bread is cooked through. Let rest in pans for 10 minutes and then remove from pan, slice and serve.
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Healthier Cornbread
Ingredients
  1. 1 c. sugar
  2. 1/2 c. butter
  3. 1/2 c. white bean puree
  4. 1 ½ c. flour (can use 1/2 wheat flour)
  5. 1 c. cornmeal
  6. 2 t. baking powder
  7. 2 t. salt
  8. 2 beaten eggs
  9. 1 ½ c. milk (or 1 1/2 c. water and 4 T. dry powdered milk)
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Instructions
  1. Puree the white beans until smooth in a food processor or blender. Cream together in a mixing bowl the pureed beans, sugar and butter. Add rest of ingredients. Put in a greased 9x9 pan. Bake 350 for 30 minutes or until toothpick comes out clean. Can be doubled and baked in 9 x 13 for approximately one hour.
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