Lentil Banana Loaf Print
1/2 cup margarine or butter
1 cup white sugar
2 eggs
1 1/2 bananas, mashed
4 Tbsp buttermilk or sour milk
1/2 cup lentil puree*
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup chopped walnuts (optional)

Cream butter and sugar, add eggs, beat well. Add well-mashed bananas and beat. Add sour milk and puree mix. Add vanilla and dry ingredients and mix by hand. Add nuts.
Put into greased 9 x 5 x 3 inch loaf pan. Bake in a 350°F oven 50 to 60 minutes or until a toothpick inserted in the centre comes out clean.

*Lentil Puree: Lentil puree freezes well. Double this recipe and have some on hand to make baked loaves and cookies or use in chowders and soups.
     1 cup lentils
     2 1/2 cups water
Wash lentils. Cover with water. Bring to a boil and reduce heat. Cover and simmer until lentils are tender, 30 to 45 minutes. Drain lentils. Save enough stock to blend with lentils to the consistency of canned pumpkin. As puree forms, stop, scrape and mix with a spatula and start blender again until a smooth puree is developed.
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