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Protein Packed Lentil Banana Bread

Prep Time 15 mins
Cook Time 1 hr
Servings 12


  • cooking spray
  • 1/2 cup salted butter softened
  • 1 cup sugar
  • 1 cup lentils cooked
  • 2 eggs
  • 4 bananas very ripe
  • 8 ounces plain Greek yogurt
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour


  • Prep dry lentils according to package instructions. I usually do up a bunch and then freeze them in 1 cup portions so they're ready for recipes like this.
  • Preheat oven to 300 degress.
  • Spray a 9x9 baking pan with cooking spray.
  • In a mixing bowl cream softened butter and sugar together.
  • In a blender combine cooked lentils, eggs, bananas, Greek yogurt, vanilla, and cinnamon. About 20 seconds on varying speed. You want the lentils and bananas fully broken down without the mixture becoming frothy.
  • Add blender mixture to the creamed butter and sugar. Combine.
  • In a separate bowl, combine dry ingredients. Slowly add to the wet mixture until everything is fully incorporated.
  • Pour batter into greased pan and bake for 50-60 minutes or until a toothpick comes out clean from the center.


If you don't have plain Greek yogurt, you can sub sour cream.
And if your kids are more likely to dive into banana bread with chocolate chips, feel free to sprinkle 3/4 cup of minis into the batter at the very end.