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.


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