I really really was craving something banana walnut today. I was also really craving something along the lines of Black Bean Brownies or White Bean Blondies (PS can you tell I love Have Cake Will Travel?)... but neither was quite right. So I did what any girl would do. I made my own recipe!
Navy Bean Banana Cake
This bean cake doesn't need to 'set'; it does that on its own. It's got a wonderfully subtle banana flavor with the occasional crunch of a walnut, and sweet accents from strawberry jam. It's easy to make (even I could do it..) and uses things that are generally around the house, generally. It's very forgiving and will allow for many substitutions. I have another idea with this one, something I haven't seen done yet (maybe because its not possible) but for now, I'll give you this; (MAD THANKS to Have Cake Will Travel and through her, Activist Mommy--I never ever ever would have thought up how to put beans in a dessert without them... in fact you could even call this a sort of amalgamation of the two recipes almost.)
1 can (14oz) Navy Beans--very well rinsed, drained.
1/3 cup quick oats
1/3 cup (scant) whole wheat flour
1 tbsp flax meal
2 very large bananas (approx 9"--so you might want 3 medium!) Peeled and mashed!
1/3 cup walnuts (or more, if you like...) Rough chop (pulse in food processor if you only have halves.)
2 tbsp margarine
2 tbsp soy "cream"*
2 tsp pure vanilla extract
3/4 cup splenda (or sweetener of your choice. Please don't use stevia unless you have baked with it before and actually enjoy that extremely planty taste..)
1/4 cup to 1/3 cup Strawberry jam (or jam of your choice--I used ED Smith's "SPA Fruits" Strawberry jam to keep it low sugar/low GI)
Sliced bananas, peanutbutter, chocolate chips, sliced figs, dessicated coconut...
Preheat the oven to 350F. I used a springform cake pan as thats my favourite for making any cake (sooo easy to get out!) but feel free to use whatever cake pan you want. Approx 8in dia. Grease your pan with margarine or oil or a spray.
Put the oats in the food processor and give them a good whirrr until it's a coarse flour. Add in the rest of the ingredients except for the walnuts and let it mix well, then sprinkle in the walnuts through the top (or just stop, add in, and go again..). Once it's a mix, pour/scoop into cake pan. Lick the sides and spatula clean.** I licked the blades but I really don't recommend you do it. Especially if you're under 18--I don't want any angry mommies knocking on my door.
Pop in the oven and let it bake for 25-30 min, or until the edges are golden brown and coming off from the sides.
Take out and unfasten the springform; if you didn't use a springform just leave it, as I really don't know what would happen were you to invert it. Take your jam, mix it vigorously by hand first and then spread it on the warm cake--the cake will help the jam melt and become almost like a thick glaze. Really let it layer on there; the cake itself is not overly sweet so the jam really helps to sweeten it and make it a definite dessert item. Let that all cool before you put on any other toppings. I topped mine with sliced banana and natural peanutbutter, as you can see. It's firm and set and ready to be enjoyed whenever you're ready to eat it. :)
PS, This is what I (alone) ate for 'dessert' today: http://www.flickr.com/photos/26169994@N08/2450086462/in/photostream/
*I collect the 'gunk' thats always left at the bottom of my soy milk--so long as you use it within ten days of the soy milk being opened its a perfectly wonderful cream! Omit this if you don't have it, or just use soy milk--not worth opening a pack of silken tofu for this... (Unless you have some already open..) Soy yogurt would also work.. and if you're daring you could always try soy cream cheese, but don't say I recommended it because I've never even TRIED soy cream cheese.
**I usually HATE eating batter. Seriously, I would refuse to eat raw cake batter as a kid almost always--likely because it tasted like sugar and I knew it contained raw egg. How gross is that. Anyway, the habit stuck but for this.. oh yummm. I could have that for breakky! Anyway..
Explore Cuisine: Pasta Primavera Marinara
12 minutes ago