Banana Bread Beany Spread

Don’t you just love the rhythm of that title?

But, beans? And, bananas? Together? Oh yes, I did.

Really, it’s all the rage. I’m just copying the masters. First there was Evan, The Wanna Be Chef and his Dessert Hummus. Then, Katie  got into the act with her Cookie Dough Dip. Apparently there’s even a company that sells nothing but dessert hummus. Who knew?

I was motivated by my desire to do something about my serious nut butter addiction. And, this? Slathered on apple slices? This can give almond butter a run for its money, any day.

Of course, it’s not doing anything for my fruit addiction. We’ll tackle that another day, ‘kay? Perhaps a carrot cake version next?

I may have eaten spoonfuls of this staged shot to use up the nuts....

I may have eaten spoonfuls of this staged shot to use up the nuts....

Banana Bread Beany Spread

2 small dates
1 very ripe banana
1 cup drained and rinsed canned chickpeas
1 t. vanilla extract
1/4 cup chopped walnuts

Place all ingredients in a food processor and process until completely smooth.  Eat with a spoon. Spread on apples. Slather it on Raw Cinnamon Toast.

For more slightly indulgent recipes, check out Slightly Indulgent Tuesdays. For more sugar-free goodies (and interesting info on miracle berries) check out Sugar Free Sundays. For more gluten-free goodies, check out Gluten Free Wednesdays.

This entry was posted in bananas, beans, breakfast, desserts, grain-free, nuts, vegan and tagged , , , , , , . Bookmark the permalink.

22 Responses to Banana Bread Beany Spread

  1. Brilliant, Deanna! Can’t wait to try it. 🙂


    • Deanna says:

      Thanks, Shirley. I just tried baking some of the spread – just to see what would happen. It didn’t really work as a baked good, but it thickened and warmed and was super duper delicious that way, too. It has definite baked good potential with some tweaking…..

  2. Sarah says:

    Great spin on the chickpea cookie dough dip. About time somebody did it! This sounds so good.

  3. We’re on the same wavelength! I’m posting a version I made on GDF later this week. Though I have to admit, this concept is still a little too beany for me. I’ll keep playing with it.

    • Deanna says:

      It didn’t taste beany at all to me after it sat for a little while. The first bite was a little beany. I think if you did some cinnamon and nutmeg and such, it would completely obliterate the bean taste.

  4. Ok this sounds like an amazing idea. I just made some chocolate cherry hummus the other day.. I’m not sure I’m crazy about the chocolate in the hummus. Bananas may just be perfection, though..

  5. Hmmm, this sounds pretty darn interesting. And I have some bordering-on-overripe bananas that need to be used…

    • Deanna says:

      Give it a try! Overripe bananas and beans are cheap, so what’s to lose if you decide you don’t like it, right? And, you might just like it!

  6. Pingback: Vegan #17 « forgottenbeast

  7. Yum this looks delicious! I love that it consists of natural ingredients 🙂

  8. I never would’ve considered making a dessert hummus! Thanks for sharing 🙂

  9. Pingback: Weekly Gluten-Free Round Up – June 19, 2011 « Celiac Kitchen Witch

  10. marla says:

    This sounds amazing & I love how creative the ingredients are!

    • Deanna says:

      Thanks, Marla. I accidentally made a really good brownie dip last night, too. (It was great raw, cooked into brownies wasn’t as successful.) I should post it soon.

  11. Liesl says:

    Do you think this would work without the walnuts? just the chickpeas and sweetened with banana, dates, and vanilla? i kinda want to try it!

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