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Lime-infused Mung Bean Bread

Inspired by @threadingmyownpath mary mung bean bread, this quick bread also features a mung bean base with only 30mins bake time. Plus it took a sweet and tangy spin making it the perfect alternative to banana bread in Summer!⁠
Prep Time10 mins
Cook Time30 mins
Soaking time6 hrs
Total Time6 hrs 40 mins
Course: Breakfast, Dessert
Cuisine: American, French
Keyword: lime, mung bean, quick bread, Vegan, vegetarian
Servings: 4
Calories: 315kcal
Author: Brenda


  • 250 g Mung beans dried (split or whole)
  • 80 ml Warm water
  • 40 ml Coconut milk
  • 2 tbsp Maple Syrup
  • 1/4 cup Brown sugar or Coconut sugar
  • 2 tsp Lime zest
  • Juice of 2 limes
  • 1/2 tsp Baking soda
  • 1 tbsp Oil light-tasting or melted coconut oil


  • Place dried mung beans in a large bowl and fill with water at least triple the depth of beans
  • For split moong dal, let soak for 6 hours or overnight to soften
  • For whole dried mung beans, let soak for 24 to 48 hours to sprout
  • When ready to prepare the batter, preheat oven at 350F
  • Drain soaked mung beans and place in a blender
  • Add warm water, oil, brown sugar, maple syrup and baking soda into blender
  • Blend until smooth, then quickly mix in lemon juice and lemon zest
  • Bake for 30 mins or until toothpick comes out clean


I was using a small blender (magic bullet) so I was doing the blending in 3 small batches, then combine them in a mixing bowl using spatula.