Annes Sorghum and Chick Pea Banana Bread

Beans don't always have to be eaten whole. Using garbanzo bean flour in baked goods is an easy way to boost your intake of legumes. This recipe is courtesy of Anne Lee, M.S. Ed., RD, a nutritionist at the Celiac Disease Center at Columbia University.

1 cup garbanzo bean flour (also known as chick-pea flour)

1 cup sorghum flour

V teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

V teaspoon nutmeg

V cup butter

1 cup sugar

2 eggs

1 cup mashed banana (2 to 3 ripe bananas)

Preheat oven to 350°F. Grease a loaf pan.

Sift together the garbanzo bean and sorghum flours, salt, baking soda, cinnamon, and nutmeg. In a large mixing bowl, cream the butter and sugar. To the butter and sugar mixture, add the eggs one at a time, beating after each egg is added. Add the dry ingredients, mixing well. Add the mashed banana, mixing well.

Pour batter into prepared loaf pan. Bake 55 minutes. Test for doneness using a toothpick. If it comes out clean, the bread is done. Cool bread in the pan before removing.

Makes 1 loaf

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