2 1/4 cups canned or cooked garbanzo beans
2 tablespoons coconut oil (liquid form)
1/4 cup orange juice
1 teaspoon orange rind, finely grated
1 cup mashed bananas
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup brown sugar
1 teaspoon cinnamon
2 tablespoons cornstarch
1/2 cup quick cooking gluten free oats
2 teaspoons baking powder
1 teaspoon baking soda
Preheat oven to 350 degrees and coat a loaf pan with cooking spray.
Using a food processor or blender grind garbanzo beans with orange juice and oil until smooth and creamy.
This may take a while and you'll have to scrape down the sides of the bowl several times. It's essential that the bean mixture is as smooth as possible. Transfer to a large bowl.
Add mashed bananas, beaten eggs, vanilla extract, orange rind, and brown sugar to bean mixture. Stir until well combined.
In a small bowl mix together cinnamon, cornstarch, oats, baking powder, and baking soda.
Add dry ingredients to bean mixture and gently stir to combine.
Pour into loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
Cool in pan for 5 minutes and turn out onto a wire rack.