It always feels exceptional to wake up and notice banana bread sitting on the counter waiting to be devoured. You know it’s going to be even better than it was the first day, if that’s even possible. Yet you tell yourself you’ll have it later, perhaps for an afternoon treat.
Shortly after you open the pantry and peer into the fridge, you realize you’re absolutely having that banana bread for breakfast. There’s no stopping you. You’re craving it NOW.
That was my situation last week and it ended with me enjoying two thick slices with peanut butter on top. Plus a few fresh strawberries, chia seeds and huge chunks of dark chocolate. Because antioxidants, right?
What is chickpea flour?
Today’s banana bread comes to you with a wonderful flour I discovered a few years back: chickpea flour! It’s also known as garbanzo bean flour, gram flour and besan, and it’s used in a lot of Middle Eastern & Indian cooking and baking. Trust me when I say this flour is amazing!
- It’s inexpensive. Compared to a flour like almond flour, you save some money.
- It’s nutritious. This protein goddess is packed with 6g of protein and 5g fiber per serving. SAY WHAT?
- It’s gluten free & nut free. The perfect alternative if you’re looking for a baked good that’s both!
- It’s slightly sweet. The flour itself is naturally a bit sweet (like almond & coconut flour) which means that it was easy to cut back on the sweeteners in the recipe.
Where can you buy chickpea flour?
You can typically find chickpea flour at Whole Foods or even online.
The good news is that chickpea flour isn’t difficult to make yourself, it’s just ground up dried chickpeas that are pulsed into a fine powder with the hard pieces sifted out. I’ve haven’t tried the DIY version yet, but want to. Basically you’ll just need to make sure you can get it into a fine enough flour with your blender.
Everything you’ll need to make chickpea flour banana bread
This delicious & easy chickpea flour banana bread uses plenty of pantry staples to make baking a breeze. Plus the ingredients give the bread a great amount of protein and fiber! Here’s what you’ll need:
- Bananas: be sure to use super ripe bananas to give the bread a natural sweetness.
- Sweetener: you’ll also add in a touch of honey or pure maple syrup.
- Eggs: you’ll need two eggs in this banana bread recipe. I have not tested it with flax eggs but let me know if you do!
- Oil: feel free to use olive oil, coconut oil, butter or vegan butter to give the banana bread moisture. We love the olive oil version!
- Chickpea flour: the star of the show! The bread will bake up beautifully thanks to chickpea flour.
- Baking staples: you’ll also need vanilla extract, baking soda, salt, cinnamon, and a splash of apple cider vinegar.
- Optional mix-ins: feel free to add chocolate chips, blueberries, chopped walnuts or pecans, or some shredded coconut to give the bread extra goodness.
Can I use regular flour?
You probably could, but that’s not really the point of this banana bread, now is it? If you’re looking for an alternative flour to use, try one of these recipes:
- Best Ever Healthy Banana Bread Recipe using all purpose or whole wheat pastry flour
- Nourishing Almond Flour Banana Bread using almond flour
- Paleo Chocolate Chip Coconut Flour Banana Bread using coconut flour
How to make banana bread with chickpea flour
- Prep your pan. Line an 8×4 inch loaf pan with parchment paper and spray it with nonstick cooking spray to prevent sticking.
- Whisk the dry. Mix together the chickpea flour, baking soda, cinnamon & salt in a bowl.
- Mix the wet. In a separate bowl, combine the mashed bananas, honey, vanilla, eggs, oil and apple cider vinegar until smooth.
- Make your batter & bake! Add the dry ingredients to the wet ingredients and mix until just combined. Stir in any mix-ins you’d like, bake & enjoy!
Make it into muffins
Yes, you can make this easy chickpea flour banana bread into muffins! Follow the recipe instructions and divide the batter evenly in your muffin tray. Then simply bake them for 18-23 minutes or until a tester comes out clean.
What does chickpea flour banana bread taste like?
It tastes just like…banana bread! Years ago when I first make this bread I brought it to one of my favorite personal trainers but didn’t tell him it was made with chickpea flour. He said the bread was amazing. Tony also ate several slices with peanut butter on top for dessert. He LOVED it and confirmed that it tasted exactly like regular banana bread. Having a friend, partner or family member who will try anything you make is seriously a blessing.
The perfect banana bread for kids
This chickpea flour banana bread is kid-approved! My 1-year old gobbled it down and it’s such a great snack to keep on hand because it freezes well. We make it with extra ripe bananas (they should be mostly brown in color), use a dairy free milk instead of maple syrup and skip the chocolate chips for him.
Storing & freezing tips
To store: this gluten free chickpea flour banana bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.
To freeze: this chickpea flour banana bread freezes well! Simply wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer-friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on the go treat!
More gluten free baked goods to try
I hope you love this chickpea flour banana bread! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Chickpea Flour Banana Bread (gluten free!)
Beautiful & nutritious chickpea flour banana bread packed with protein & fiber for the perfect breakfast or snack. This gluten free chickpea flour banana bread is also nut free, dairy free and naturally sweetened! Enjoy with chocolate chips or your favorite nuts.
- 3 medium overripe bananas, mashed (about 1 1/3 cup mashed banana)
- 1/4 cup honey or pure maple syrup
- 2 eggs, at room temperature
- 1/3 cup olive oil (or sub melted and cooled coconut oil, butter or vegan butter)
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 1/2 cups chickpea flour (garbanzo bean flour)
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Optional add ins:
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts or pecans
- 1 cup blueberries
- 1 cup shredded coconut
- Preheat oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper and spray with nonstick cooking spray.
- In a medium bowl, whisk together chickpea flour, baking soda, cinnamon and salt; set aside.
In a large bowl, combine bananas, honey/pure maple syrup, eggs, olive oil, vanilla extract and apple cider vinegar; mix until well combined and creamy.
Add dry ingredients to wet ingredients and mix until just combined. Fold in any of the optional add-ins to create your own version of this delicious bread. I highly recommend chocolate chips and/or nuts!
Pour batter into prepared pan and smooth top. Bake for 40-55 minutes or until tester inserted into center comes out clean.
Remove from oven and place on wire rack to cool for 10-15 minutes, then carefully invert, remove bread from pan and place back on wire rack to cool completely. Cut into 12 slices.
*Nutrition information is based on banana bread only, without additional add ins.
You can also bake this into muffins, adjust the baking time to 18-23 minutes.
To make vegan: I haven't tried to make this vegan, but I suspect using flaxeggs might work. Let me know if you give it a try!
To store: this banana bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.
To freeze: wrap in plastic, then tightly in foil and finally place in a reusable bag or freezer-friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on the go treat!
Post originally published April 2016; republished January 24, 2021
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats