Lentil Banana Bread

© Linsenlena

I’m Lena, I am a food blogger specialized in beans and lentils (Linsenlena), and I love cake. I realised that a cake doesn’t necessarily have to consist of eggs, butter, sugar and flour almost ten years ago when I was served a chocolate cake with courgettes. Since then, no vegetable is safe from me! In the meantime, I bake my cakes almost exclusively from beans and lentils and thus satisfy my craving for sweets not only with less sugar, more protein and simply healthier, but also in a much more sustainable way.”


  • 100 g dry red/yellow lentils
  • approx. 200 g bananas (2-3 bananas)
  • approx. 100 g pitted dates
  • 100 g ground almonds
  • 40 g oat flakes (or buckwheat flour)
  • approx. 1-2 tsp cinnamon
  • 1⁄2 tsp salt
  • season to taste with cloves, ginger, cardamom
  • optional: walnuts, chocolate chips


  1. Soak the lentils in water for at least 4 hours (alternatively: boil the lentils). Then drain in a sieve.
  2. Thoroughly blend the lentils, bananas, dates, salt and spices with a blender.
  3. Fold the ground almonds and the oat flakes into the mixture.
  4. Pour the batter into a cake tin.
  5. Bake the cake in the oven at 180 °C for about 20-30 minutes. The banana bread will set properly after one night in the fridge at most.


About Lena RutishauserCH

I'm Lena and I love cakes. You don't have to be a fanatical grain picker to love my cakes made from pulses. There are many good reasons to bake cakes from beans and lentils. Legumes are not only full of healthy nutrients, they can also be grown in a sustainable and resource-saving way.

You don't believe that healthy cakes can also taste good? Try it out for yourself! Visit my baking class or check out my recipes

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