Heat oven to 350°F. Lightly spray a 9×5-inch loaf pan with cooking spray; set aside. In food processor, combine beans and 1/4 cup reserved bean liquid; process 5 to 10 seconds or until coarsely mashed. Add sugar and eggs; pulse 3 or 4 times until blended. Add bananas; process until combined. Add flour, baking powder, baking soda, cinnamon and salt; pulse 5 or 6 times, just until blended, scraping sides of bowl as needed. Stir in pecans; spoon batter into pan. Bake 50 to 55 minutes until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Remove from pan and cool completely, about 1 hour.
Serving Suggestion: For an extra protein boost, spread 1 tablespoon of lowfat peanut butter on slices.
Serving Size: about 3oz each
Nutritional Information Per Serving:
Calories 230, Total Fat 4.5g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 45mg, Sodium 350mg, Carb 41g, Fiber 2g, Sugar 20g, Protein 5g, Vitamin A 2%, Vitamin C 2%, Calcium 4%, Iron 10%