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Part of our Hidden HealthyTM collection of recipes where we show you unique ways of incorporating lentils into your food, unsuspecting to the picky eater's eye!
1 egg, slightly beaten
½ cup (125 mL) canola oil
½ cup (125 mL) granulated sugar
1 cup (250 mL) bananas, mashed
1 cup (250 mL) lentil puree*
1 tsp (5 mL) vanilla extract
1 1/3 cup (325 mL) whole wheat flour
1 tsp (5 mL) baking soda
1 tsp (5 mL) baking powder
½ cup (125 mL) raisins
*Lentil Puree: In a food processor, place cooked lentils (or rinsed and drained canned). For every cup (250 mL) of cooked lentils, add ¼ cup (60 mL) water. Blend until smooth. Lentil puree has a similar consistency to canned pumpkin. Add additional water 1 tablespoon (15 mL) at a time if more moisture is needed. Store in the refrigerator for up to 3 to 4 days, or freeze for up to 3 months.
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