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
Healthy Peanut Butter Banana Muffins (dairy free + gluten free)
Fluffy Flourless Peanut Butter Chickpea Muffins
Peanut Butter Chocolate Chip Quinoa Banana Bread
The Best Healthy Oatmeal Chocolate Chip Cookies
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
Yasssss finally a banana bread recipe with chickpea flour! This looks amazing as always Monique! 🙂 My boyfriend will try anything too, they’re men. Haha!
Just made this Banana bread it was delicious! I was skeptical because I have made other things with chickpea flour and didn’t like the taste, but this was amazing and my kiddies love it too!
This looks incredible – I cannot wait to try chickpea flour!
I just made your paleo coconut flour banana bread on Monday and I only have one slice left. O_O oops! It’s SO good.
Mmmm all those melty chocolate chips on top look like a dream.
I want this in my life right now!!! Miss you!
I was so hesitant on chickpea flour at first. I would think the flavor is strongly beany and dense. However, I’ve been wanting to try it as an egg replacer for a while and I think I should try it very very soon!
Looks great. Should this equal out to about one cup mashed banana?
I’m definitely going to make this! Looks so good and healthy. I’ve actually made my own chickpea flour and it’s very easy. I have a vita mix and I just pulsed it there. It took less than a minute and then I just ran it through a mesh strainer. I used the flour to make dosas which are amazing (Kind of like an Indian version of a tortilla). Dried chickpeas are so cheap too and so easy to find. Thank you!!!
This is one beautiful loaf!! Chickpea flour is seriously the best. I love making chickpea flour tortillas and loading them with alllll the delicious Mexican toppings. I definitely want to try this with flax eggs!
i used flax eggs and it came out really good!
I would love to know how to make your gluten free flour tortilla’s! My son really misses being able to eat soft taco’s and enchilada’s. He says its just not the same when I use corn tortilla’s and he has wheat allergies.
Do you think this recipe would work in muffin form as well? I’d love to try, I have some chickpea flour I need to use up! ?
I’ve never used chickpea flour, and literally went onto Thrive Market and bought some after seeing your snap about this post LOL I am so interested in trying! Especially after seeing this beaut.
Chickpea flour is amazing in many dishes:)
Tried this today and it was absolutely delicious ! I substituted the coconut oil with olive oil since I had no coconut oil and it turned out really well still 🙂 added macadamia nuts into the batter and followed the recipe to a tee! Tasted really good plus felt guilt free too , just the right amount of sweetness and moisture .. Thank you !
Love this recipe and the pics make it look soooooo tasty!!
I so might have to try this recipe due to the fact I have been making the most scrumptious cookies from chickpeas in the can! Too good! Also awesome that you met Bobby Flay my husband and I have recently started watching worst cooks in america and that guy is awesome!
This looks delicious!! I’ve never tried chickpea flour but I think I’m gonna have to. I also love to eat my banana bread with peanut butter on top!
This bread looks absolutely perfect! I’ve really only used chickpea flour in savory applications (i.e. falafels, socca) so I’m excited to try it in a sweet recipe!! 😀
Banana bread is one of my favs and this looks so delicious! Pinned and can’t wait to try. xo
I LOVE chickpea flour and I bet it tasted wonderful in this banana bread. Which by the way makes me sad that I don’t have any of this for breakfast. I’m so hungry but the desire to cook is zero…haha.
Mine turned out dry and flavorless. I’d like to try making this again but I’d probably add more banana and/or oil.
Hi Laila! I’m sorry to hear that. I’ve made this 4 times now and it’s been amazing for me. Did you make any changes? Also, were your bananas extra ripe? I’ve seen a few people make this on Instagram and tell me they’ve loved it so I’m wondering if maybe you overbaked it or used different ingredients. Let me know!
I didn’t make any changes. The only thing I can think is that my banana were on the small side?
I’ve seen some folks say they’ve added a touch of yogurt for moistness…just a thought.
This. Was. Perfection! Turned out amazing, thank you so much!!
The texture is suprisingly perfect! Mine turned out awesome, cannot belive its garbanzo flour. Genius.
Absolutely loved this recipe. I’ve had some chickpea flour laying around forever and it was a great want to use it up. Next time I’d skip the large flake coconut and just sprinkle it on top as it was a little weird baked in the bread. Used leftovers for french toast on the weekend… hello decadence!! Highly recommend trying that out 😉
I baked this up and used shredded coconut and it was incredible!! perfect flavor and texture..oh! I also baked it up in mini bread pans and was able to get 7 out of the recipe..popped most in the freezer to have on hand as quick snacks for us. Thank you so much for the recipe. I love using chickpea flour where ever possible!
My family doesn’t love coconut, what would you suggest a substitute? I have all of the other ingredients and can’t wait to make it!
You can make it without coconut, it says it’s optional. As for the oil: Feel free to use olive oil or butter instead.
This recipe looks delicious, can’t wait to try it! I have almost all the ingredients in my pantry except for the apple cider vinegar. Is it necessary? Would you be able to substitute white vinegar instead? Thanks in advance!
Yes, white vinegar should work well! Or even lemon juice 🙂
So being as I’ve worked at pulse cleaning plants for the last 10 years and I deal with chickpeas every day…. I figured I kind of have to try this recipe. They’re quite good! They taste like a good healthy muffin (I made muffins) but you would never guess it’s chickpea flour! Thanks for the recipe!
Can I omit blueberries?
This is banana bread. Blueberries are listed under OPTIONAL. You don’t have to use them.
I have been GF for 2 yrs now and have tried many banana bread recipies, most I have to throw out, cause they are just so far from the real thing. (As I knew it). This recipie was very good and my first reaction was “this taste just like my banana bread used to taste”. I added half a cup of shredded coconut and a cup of walnut pieces. Thankfully my search is over, I love that it’s grain free and I am looking forward to trying other recipies with chickpea flour.
Hey there! I was just wondering, what brand of chickpea flour do you use? The flour I have on hand tastes quite bitter, and I was wondering if I could find a better suited chickpea flour. Thanks so much!
Just tried this today. After making traditional banana bread last week that was just ok, I found this recipe on Pintrest. Made it this morning and the boyfriend was hovering while it cooled down. It turned out fabulous! We both like it more than the flour banana bread. I added some dairy free chocolate chips for sweetness. I did have to cook it for close to an hour but my oven is wonky. Thanks!
Wow. So I made the base recipe without any add ins that you listed, and added one extra banana, 2-3 tbsp coconut flour, a little extra baking soda (I didn’t measure) and 1 tbsp tapioca starch. They turned out GREAT. I will definitely make these again!
This turned out very dry. I omitted chocolate chips so my toddler could have it. No other changes. Hmmm. Any ideas? Thank you!
Hello! Is there a substitute for the two eggs? Perhaps flax eggs?
I think that would work lovely!
CHICKPEA flour is also called Besan Flour and is available in all Indian Shops
We made it today! I had promised baking to the three year old, then discovered we were out of all-purpose flour. We had chickpea flour on hand, which is why I googled and ended up here. We made mini muffins, and ate half of them straight out of the oven.
I actually remember my mother cooking a chickpea flour dessert and assumed this would resemble that. It didn’t. Just plain delicious banana bread.
My two- year old gluten sensitive (that’s ALL grains) and food allergy prone little one loves this bread and even my older non-banana loving sweetie loves this bread. Thanks so much for the recipe!
Just to say thank you for this amazing recipe! My 18-month old loves it! I have sometimes had issues with chickpea flour tasting bitter, but I put the flour in the oven on a baking tray for 15 minutes (stirring once or twice and opening oven door to let out the smell!), and the cake did not taste bitter at all.
Just made this for the first time today. Wow! I’ve had to cut most grains out of my diet as a result of my sons allergies, and have been searching for a good banana bread recipe. This one does the trick! My husband Had no idea and raved about it. Thanks for posting 🙂 I’ve experimented with a bunch of alternative flours but never chickpea. I will be from now on!
Had to come back and thank you for posting this! I am six months pregnant, and craving sweets and breads! This was perfect! Amazing recipe.
Yay! So glad you enjoyed!
I made this over the weekend and I loved it! I was out of cinnamon, so I had to use apple spice blend. I also added dairy-free chocolate chips and walnuts. You don’t even miss the flour or sugar! Can’t even tell the difference, which is what I hoped for. I’ll be making this quite often. Thank you!
I just made this banana bread and I was so surprised at how well it turned out. The bread is moist and soft. Thanks for the recipe. I followed it as it is and added 1/2 cup of chocolate chips. I did sieve the chikpea flour twice.
Perfect! The chocolate chips are a great addition 🙂
Sounds amazing. I can’t have vinegar though. Can I leave it out & use baking powder instead of the baking soda? What I said the purpose of the vinegar? Looking for to trying it.
You can try using lemon or lime juice to replace the apple cider vinegar, but I wouldn’t swap baking powder for baking soda (it will react differently in the recipe!)
Hey Monique!! First of all, thank you so much for this recipe! It genuinely doesn’t taste like chickpeas at all!
I need your help though: the top and bottom of my bread seem to taste a little burnt, but the inside doesn’t taste too dry, like I overbaked it or anything. But maybe I just left it in the oven too long? I left it in for exactly 46 minutes, so I don’t think it would be too burnt because of that! I also don’t think I’ve ever made a banana bread where the bottom tasted burnt, it’s usually just the top that gets too brown. I took it out after 46 minutes and turned the oven off and put some foil on top to keep the top from getting too dark. But if you have any tips, please help! I am making this bread for a friend soon and I want to make sure it’s perfect for her! Thank you so much!
Hi Elise! I’m so glad you enjoyed this! As for the burnt part – I would double check and make sure you sprayed your pan well before pouring in the ingredients. I’ve never experienced the burnt taste, so that might be the culprit!
I just made muffins, used mini chocolate chips…..DELICIOUS!
Mini chocolate chips are the BEST! Glad you enjoyed!
I’m in the process of making this banana bread, just waiting for it to come out of the oven, but I’m a little skeptical as the batter tasted strongly of a raw chickpea flavour, and also bitter. I saw one commenter baked her flour in the oven first before making the recipe. I might have to try that if this one fails.
Back again! So the strong, bitter flavour of raw chickpea completely left during baking. This recipe is great! And will henceforth be my go to banana bread recipe. Thanks for sharing it with us 🙂
Yes! Love it. So glad you enjoyed!
At last a gluten free loaf that is tasty and has great texture! I’ve been looking for something like this for about 40 years. All the other recipes I’ve tried were not tasty at all. Love this one!!
I’m so glad this one was a winner for you!
i’ve made this with flax egg and its very nice, surprisingly sweet enough, very nice texture but a bit dry, i might have overbacked it, i might try to add more wet ingredients for the next one, definitely making it again, it seems more natural then using a gluten free flour blend for example where you have to put xantan gum…its simple,,just chickpeas flour.
and what a lovely nutricious breakfast it makes 🙂
I’m glad the flax egg works out for you! Love this one – perfect breakfast 🙂
I made muffins and they came out perfectly.
Amazing! Sounds delicious.
I actually googled a banana bread with chick pea flour and found this. Am g/free anyway, but trying to use much less flours. I made this last night and added walnuts and raspberries. Made them into muffins and they’re DELICIOUS!!
This was excellent. I used a 9″x5″ loaf pan and added Trader Joe’s chocolate chips, chopped walnuts, and flaked coconut. It baked up with a surprisingly light crumb. Thank you for the recipe.
Perfect!! Glad you loved this one!
I made these into muffins & like a few other reviews, my turned out very dry as well. Also, would prefer them a bit sweeter. Will maybe use this as a base recipe & tweak a few things next time.
I would be sure your bananas are super ripe to help with both the moisture and the sweetness. You might also want to adjust the baking time a bit for muffins!
These are amazing! I made mini muffins, added one more banana to keep them moist and chocolate chips. Family loved them, and without nuts they are a great school safe snack!
So happy to hear that! Perfect snack.
Made this loaf with dark chocolate chunks and it was awesome! Although I love chickpea flour in savoury dishes, sometimes I think it tastes too “beany” but not this time. This recipe’s definitely going into rotation. Thanks, Monique!
Amazing!! Glad you enjoyed 🙂
I made the muffin version, and they are freaking amazing. Perfectly moist and sweet (but cake-level sweet, like some banana bread is), didn’t stick to my non nonstick pan at all, and taste nothing like chickpea flour. I’m impressed. 100% making them again. Thanks for the wonderful recipe!
So happy to hear that! This is one of my go-to gluten free banana breads.
Maybe one of the best banana breads I’ve made so far! And you can’t task the chickpea flour at all. I veganized this and it turned out awesome. To make vegan: instead of eggs use two flax eggs (2 Tbsp ground flax seeds mixed with 6 Tbsp water) and instead of honey I used rice syrup. Definitely making this again. Thanks Monique!
So happy to hear that! And glad those vegan swaps worked out. One of my fav breads!
Chickpea flour is my new go to gf flour. I made 12 muffins from this recipe and Wow the texture of the muffins taste like the real deal it’s amazingly light and fluffy!
Isn’t it amazing?? I love baking with it!
What size bread pan did you use for this banana bread?
I used an 8×4″ loaf pan 🙂
Fantastic! I used olive oil instead of coconut, lemon juice instead of vinegar & brown sugar instead of honey. I added a half a cup of huckleberries.
I’m glad those swaps worked out! Huckleberries sound delicious 🙂
I was surprised by how much I enjoyed this! Very moist and yummy. Another commenter mentioned the raw dough is a touch bitter- don’t let this deter you because that definitely bakes away. I followed another suggestion to add some yogurt and I think that was a good idea because my bananas were a touch small. Next time I will add some more sweetness, unless you plan to eat it with some PB and honey on top which would also be delicious. I think a whole other small banana or 3 larger sized ones overall would be a good way to go about that. Chocolate chips are essential. Mine baked up rather quickly and got pretty dark on the top, not sure what happened there but I might bake it at a lower temp next time. I used white wine vinegar and canola oil because I didn’t have apple cider vinegar or coconut oil and both worked well- you just need an acid and fat of some sort.
Perfect! Glad those little swaps worked out for you. And yes maybe try baking at a lower temp next time or checking in on the bread earlier.
I loved this recipe and made it numerous times but now I think I’ve lost my edge – I made this and the center is gloopy and the sides are really really well done. Could you tell me what type of pan you used to make this? My boys are coming home for Thanksgiving and I want to make it for them because they requested it!
Oh no! So sorry to hear you are suddenly having trouble with this recipe. I recommend using bananas with a few brown spots and measuring out about 1 1/4 cup mashed banana. Perhaps there was too much moisture? I normally use an 8 1/2 x 4 1/2 inch loaf pan for my banana breads 🙂
Mine came out very dry and not much banana flavor. May try again and make some changes.
Four bananas maybe?
Perhaps it was baked too long? Considering it has 3 bananas, I’m not sure how it wouldn’t have enough banana flavor — next time, I suggest making sure they are EXTRA ripe to ensure success!
Just made this at my home in Italy (during a horrible storm – we’re in red alert) and followed your recipe perfectly. Fantastic flavour — can’t wait to share the bread and recipe with others. One small request: if you could list the ingredients in the same order that you ‘use’ them in steps, that would make it a bit easier to follow, since there are quite a few ingredients. Thank you.
I wanted to mention that Chickpea (ceci) flour is readily available in Italy — there are SO many types of flour and Ceci flour is easy to find and at a similar price as other flour
So glad you loved this one! And great tip – I usually do list them in that order, but must’ve made some small adjustments to this one. Stay safe in the storm!
I wanted to ask, do you count in the nutritional information of the bananas when making the whole nutritional profile?
Hi! Yes, I do 🙂
I was so surprised at how delicious this bread is using chickpea flour – the texture is just like any delicious banana bread I’ve eaten (even better as it was so moist) and the flavour was great. Fantastic recipe. Thank you.
I’m glad you loved this one! The chickpea flour is amazing for baking 🙂
I LOVE LOVE LOVE this recipe! It is a staple in my house in the muffin form. It works great too with a mix of GF flours like millet and brown rice. It’s pretty versatile – I don’t measure the fat coconut oil exact or honey anymore, and they always turn out! Thank you for a great healthy recipe!!!
I’m glad those swaps work out well! Great idea to make this as muffins.
Hi&thank u for your recipe.I decided to substitute 2Tbs of ground (soaked in water) flaxseed instead of 2eggs & 2TBS of applesauce instead of oil & 1/2 Cup Splenda instead of honey.Upon mixing everything together, it tasted WAAAY TOO SWEET & too much like chickpea flour..so, I had to majorly fix this! I did so by adding 2-3cups of quick cook oatmeal , 2 more tsp of Apple Cider Vinegar & 1 TBS of Baking POWDER (I wanted to make sure this bread would rise). I also added in 2scoops of collagen powder which has no taste when used in baking,but adds protein.I put some batter in a bowl & microwaved it to test out the taste & see if it would rise..the tester from the microwave came out tasty but only rose a little.Oh well, it’s good enough for me.Im not sure if chickpea flour is too strong of a taste for banana bread? I want to see everyone else’s comments on this but I like the nutrient profile of chickpea flour!!
Hi Kimberly! The taste & texture of the loaf likely changed due to the ingredient substitutes you made. Splenda is much sweeter than honey, so I wouldn’t recommend using it in this recipe. Next time I’d recommend sticking to the ingredient ratios listed so that it turns out the way I tested it 🙂
Great recipe. It was my first time using chickpea flour, so I was a little sceptical about the flavour and texture but it is honestly hard to tell the difference. If I didn’t tell anyone I highly doubt they would be able to tell.
Tastes great, not too sweet. I added chopped almonds which compliments the recipe nicely.
40 minutes at 180’c was perfect.
Perfect! And yes, chickpea flour sounds a little odd but makes amazing baked goods. Glad you liked this one!
Love, love this recipe. Not too sweet – just perfect. I was wondering if anyone had tried using sorghum flour instead of chickpea flour? I love the chickpea flour – I just happen to have a lot of sorghum flour on hand. Would that change it too much?
Glad you love it! I have only tested the recipe to be used with chickpea flour as it is a chickpea flour banana bread. Let me know if you try it with another flour!
I discovered this recipe during a Google search for gluten free Banana Bread recipe using chickpea flour.
I made it subbing agave for honey (I was out of honey). I also sifted all my dry ingredients together through a fine mesh sieve. I used about 5 small super ripe bananas and I added chopped walnuts. I used a smaller loaf pan, so I put the extra batter in a muffin pan. The muffins and the Loaf turned out perfect. Light and fluffy and quite delicious. I was surprised at how light and airy it was. Not heavy at all.
Next time I’m going to make it totally vegan by using a flax-egg. I also want to try adding some vegan chocolate chips.
Amazing! I’m glad those little swaps worked out well. Vegan chocolate chips would be delicious in here!
Tasty banana bread! I used one extra banana, flax eggs, and 1/4 cup of maple syrup instead of honey (I wanted it a little sweeter). Made muffins and baked them for about 20 minutes. Turned out great! No, it doesn’t taste like my grandmother’s super sweet and rich banana bread, but this is a yummy, healthier option. I’ll make it again for sure!
I’m glad those swaps worked out well! Great idea to make muffins 🙂
I have made these about 4 or 5 times so far. My new favorite recipe! They taste amazing, have a perfect texture and you’d never know they have chickpea flour. I can’t do eggs or flax so I make a chia egg (same proportions as a flax egg) and they turn out perfectly.
Amazing! So happy to hear that 🙂 and I’m glad the chia egg works out well!
Just made this and it was a huge success! If I want to use chickpea flour in the orange poppyseed pistachio loaf, should I add the apple cider vinegar as well? What does that do?
Glad you loved it! I don’t think it’s necessary in the orange poppyseed loaf! Usually we just add acid to gluten free goods to help the baking soda or baking powder react and allow the baked good to rise.
I was skeptical of the chickpea flour at first but gave it a go anyway because your recipes never fail me. Sure enough, I made these into muffins and they came out super fluffy and moist!
Amazing! So glad you gave this one a try 🙂
I had some leftover chickpea flour and tried this recipe to use it up. Now I’m on my third loaf! I love the texture and the taste, I added shredded coconut and chocolate chips to all of mine.
Perfect! Glad you enjoyed!
I made this today and although everyone loved it including me the, the consistency was a bit doughy, I’m not sure if it was undercooked but I left it in for 50 minutes at 180 degrees C and the outside was very crisp but the inside was less solid. Could you let me know what the dough consistency is meant to be before going in? As I would love to make it again but for it to be less doughy!
Also I used 60 g honey and 60 ml oil as I had to convert to UK metrics
Hi! If you converted from cups to grams, sometimes the measurements vary greatly.
I have made this recipe SO many times. I’ve made muffins, I’ve added blueberries and raspberries, I’ve substituted applesauce or yogurt for the oil, I’ve used agave instead of sugar, and I’ve even used mung/moong bean flour instead of chickpea flour. Every variation has turned out moist, perfectly sweet, and DELICIOUS. Such a favorite! Thank you for sharing it!
I forgot to say – in my latest iteration I used some Nestle espresso chips I found! It was AMAZING.
Love that! So happy to hear it’s a favorite 🙂 and espresso chips sound delicious!
Love the recipes! Quick question is when preheating my oven to 350 degrees is this fan forced oven? I”m in Australia so I’m normally preheating my oven to 180 degrees however it is fan forced.
180 degrees C will work! It’s the same as 350 degrees F 🙂
This is quite a good recipe if you want to eat healthy, but you can definitely tell the difference with wheat flour. Chick pea flour changes the texture (more dense and less smooth) and the taste of the cake (reminds me a little of rye bread). I followed the recipe exactly, added chocolate chips. My family didn’t enjoy it. It doesn’t taste bad at all, but it has nothing to do with regular banana bread.
Everyone’s taste preferences are a bit different, but feel free to try any of my other banana breads here as well (I have some with regular flour and a variety of gluten free alternatives!)
We used frozen blueberries dusted with flour, and chocolate chips, and maple syrup. It smelled Amazing while baking and tasted terrific with a schmear of p.b. On it… my DH was helping by getting out the ingredients, kept saying there was no chickpea flour. Went through every bag in The cabinet, reading aloud, finally got down to the besam graham flour: OH!!!!
Perfect! Love that!
Hi – I was so excited about trying this recipe since I had all the ingredients! It’s tasty – how could it not be with banana, coconut, walnut pieces and dark chocolate chips! And I don’t mind the chickpea flavour. But my loaf was super flat (like one inch deep!) and dense. I read all the comments for clues. What is the issue with baking powder? You replied to one person that it changes it but how? I think mine could have used some! 🙂 One issue could be that I used thawed frozen bananas. Maybe too much water from that? I don’t think I overmixed the wet with the dry. The bottom of mine was quite brown also. And I was on the low end of cooking time. Maybe no cooking spray next time? Would it stick on just parchment? I’d like to try it again, and hope next time it turns out more like yours! .
Hi! The frozen bananas were definitely the issue here. When you use frozen bananas in recipes, it’s important to thaw them and then drain the liquid. Sounds like your bread had too much liquid. Baking powder and baking soda react differently based on the ingredients in the recipe, so baking soda is best for this one! I suggest making again with ripe bananas instead of frozen for best results.
Didn’t know that garbanzo flour makes such delicious banana bread. What more it’s higher in protein content than GF flours. Followed the method to the T, so happy it turns out amazing.
One of my favorite flours! So glad you loved it!
Thanks for these great recipes. I am curious as to why you are using cider vinegar? I’ve noticed you don’t use it in any of your banana bread. Thanks in advance!
apple cider vinegar helps the baking soda to activate so that this gluten free banana bread rises nicely! 🙂
I absolutely love the avocado and bean chocolate Brownies… Try them with ice cream!
I freeze them in little packages to take to work and the are extra nice when very cold
Love that idea! So happy to hear that 🙂
I’ve made this recipe several times. I now double it and freeze half. I get 6 servings instead of 12 out of the regular recipe…I like big slices. I myself substitute flax eggs in place of actual eggs, sub applesauce for oil and use monk fruit sweetener in place of honey but that is just me. It comes out delicious. I also add in a cup of chopped walnuts and a cup of unsweetened dark chocolate chips to make it a brain power meal. Last time I sprinkles a little extra flax and monk fruit over the top to add a little more umph. So glad I found this recipe. Definitely one of my most used.
I’m glad those swaps work out well!
AMAZING! I had never used chickpea flour before and bought it because I saw you mention it was your new favorite flour. OMG! This turned out great. Just the right amount of sweetness, more protein because of the flour and overall moist and delicious. We are currently fighting over it! My 2 year old loves it as a snack and so does my husband. I omitted the chocolate chips and it was still amazing.
So glad you loved it!!
This is the banana bread my gut has been looking for! I’ve been GF for 6 years and just started using chickpea flour. This is moist and light, easy to make and DELICIOUS! I added 1T chia seed and 1/4 C chopped pecans. This is it! I’m not looking any further for a banana bread recipe. Thank you!
Amazing! Glad you love it!
YUM. I made my own chick pea flour and sifted it before measuring. I added a little more flour because the batter looked a little runny. It’s a keeper. It’s delicious.
Adele, I assumed that the dried chickpeas would be too much for my blender and food processor, so I have chickpea flour in my Vitacost shopping cart (16z for $3). What did you use? Can’t wait to make this. I’ll do muffins.
This was my first time using chickpea flour and am so surprised at how good these turned out! I made muffins with chocolate chips and it ended up making 14. Loved them so much!
Amazing! So happy to hear that 🙂
Ok I’m not usually one to post a comment but this bread is soooo good! It’s super soft and such a great flavour, I’d say it’s the best “healthy” banana bread I’ve had! Nkt as dense as a typical banana bread, almonds cake like but I’m not complaining =]
I did work out the cals to be 155 per slice, p- 3.8g, f – 7.6g c- 17.9g but that’s just cause I’m quite anal and weigh everything!
Thank you for such a great recipe!
So glad you loved this one!
Great recipe! Bread is the perfect texture and taste. I love the flour choice. My loaf was done at 50 minutes. The only add in I used were semi-sweet Ghirardelli mini chocolate chips – always my first choice. I used coconut oil. Next time I’ll try the ghee and see which I prefer (but that’s a little more expensive). I see this recipe being used on the regular when my bananas get too ripe 🙂 Thanks!
Perfect! So glad you enjoyed 🙂
Metric measurements would be SOoooooo helpful…
I’m curious as to what the apple cider vinegar does in recipes. I’m not allowed anything acidic so can I just eliminate it?
I love your recipes. My Pinterest account is full of them.
Thanks Pam L
Yes you can leave it out and it should be just fine!
I haven’t tried this yet but definitely will. Curious as to why the addition of ACV?
this is to help the bread rise and react to the baking soda, but you can leave it out and it should be just fine!
It’s soo delicious❤ I made it this morning as muffins. Thank you so much
Love it! Glad you enjoyed!
Ok, I will be using this recipe from now on. I ended up using Swerve sugar replacement instead of honey or maple syrup, same measurement (didn’t have any), and used walnuts and Lilly brand chocolate chips, I am diabetic so this was right up my alley. You literally would never know this wasn’t made with flour. I had to hide it so my husband wouldn’t eat it all. It did get a little brown and if I wouldn’t have caught it in time would have burnt. I ended up tenting when I saw how dark it was. You suggested to someone else that maybe they didn’t spray enough oil in the pan, but I know I did. Luckily, like I said I caught it just in time. I am thinking that maybe 10 or 15 minutes in normal then tent it before it starts getting dark, but that would only affect the top not the sides. My oven is normal doesn’t run hot. I am wondering what trick I could do or what I should do differently to make it not get so dark brown. Lower temp by 5 degrees? So good…
I’m glad that worked out! I’m guessing the sugar swap caused the bread to bake a bit differently, but good idea to tent it 🙂
This bread was soooo freaking incredible! I have tried other recipes with chickpea flour that didn’t turn out well at all And this one tastes absolutely amazing!
So happy to hear that! One of my favs, too 🙂
The best banana bread recipe!!
Glad you love it!!
Made these as muffins and they’re delicious even after a few days! More chickpea flour recipes please!!
So glad you loved them! More to come 🙂
We made them as muffins, they took about 21 mins in the oven. They turned out great. I expected the chickpea flour to make them dense but they were light and fluffy!
Perfect! Glad you enjoyed!
While the texture of these muffins is good, it is hard to notice because of the horrible taste of chickpea flour. I followed everything exactly and am a fairly experienced gluten free baker, and tried chickpea flour for the first time because the texture in these photos looked good. I am now throwing it away because no one can get past the bean taste. It made my whole kitchen smell so bad that I had to light a candle. Don’t waste your ripe bananas!!!
Sorry to hear that! Once baked the chickpea flour shouldn’t have a distinct taste at all. It might’ve been the brand you used? I like to use Bob’s Red Mill, in case that helps!
Yum! I made this as an after school snack and it was a hit!! We mixed in chocolate chips. Soo delicious, will be making again!
These cookies are AMAZING!! I am a pastry chef and thought my life was over when I discovered I was gluten sensitive. It is incredibly difficult to find GOOD GF recipes, they tend to disappoint. THESE COOKIES ARE DELICIOUS. For the first time in years I felt like I was eating a REAL chocolate chip cookie. Thank you!!!!
I’m so glad you found these ones!! The perfect treat 🙂
Loved this recipe! I probably could have eaten the whole pan by myself. It wasn’t dry like I thought it would be. I find sometimes swapping nonAP flour w gluten free options can tend to be dry. However, this was delicious! It reminded me of Chrissy Teigen’s banana bread, but much healthier! I will definitely be making this again. I added dark chocolate chips and topped with walnuts.
Forgot to add a rating for my review!!!
Glad you loved it! Thanks for your rating!
I love this healthy banana bread for my one year old and she loves it as well. It’s the perfect snack! I skip the maple syrup and add a bit of oat milk bc I find the bananas give it enough sweetness.
Perfect recipe!! My family loved it!!!
I was super skeptical about this recipe because I’ve had experience with chickpea flour and was nervous it would make the banana bread off-putting. This recipe is SOO GOOD. The texture, flavor, and everything about this banana bread comes together perfectly. My husband, who is not into health food, could not get over how delicious the bread was and didn’t believe me when I told him it had no white sugar or flour in it. Definitely give this recipe a go.
Made this tonight and OMG AMAZING. followed your recipe exactly and it came out so fluffy and perfectly sweet. Had a slice with drippy chocolate peanut butter for dessert and wow. Thanks for the recipe. My family loves it too.
I made this as written and was blown away. This is so good. It tastes like “regular” banana bread but without all the sugar. Such an incredible recipe!
Absolutely! Glad you loved it 🙂
SO good! I bought chickpea flour per you implying more chickpea flour recipes to come and I am so glad I did! This was so easy and so delicious. 2 year old and hubby devoured it. I even made it plain once, no add ins, and it was still a hit!
Love it! So glad it was a hit 🙂
Made this the other day and it is so good !!! 5/5 super moist
So glad you love it!
This recipe is fantastic!!! Wow! Who would have thought chickpea flour could be so amazing! This banana bread is super moist and the flavour is 10+! This will now be my go to recipe for banana bread!!! Thank you AK!!!
Isn’t it amazing?? Love baking with chickpea flour! Glad you enjoyed 🙂
Would this work with vegan egg? What would the weight be for two eggs? Thanks.
I haven’t tested this one with vegan eggs but let me know if you do! Two flax eggs should work.
Hey Ann, I just made it with flax eggs (2 tablespoons flaxmeal+6 tablespoons water) and it worked perfectly!
Perfectly in my opinion, of course, as I didn’t taste the original recipe. But it got pretty tasty.
So delicious!!! I used flax eggs to make it vegan and molasses as my sweetener because that’s what I had. It’s so tasty and the texture is perfect. As my add-in I used dark chocolate chuncks.
Perfect! Glad you enjoyed!
Quick, easy and delicious! First time using chickpea flour in a baked good and it did not disappoint! I subbed 1/2 c of the chickpea flour for oat flour and it worked great! Definitely will make this again
Perfect! Glad you enjoyed!
I baked mine too long so its a tad too brown BUT, let me tell you, the taste is amazing. as a Newbie to the plant based life and serious cake lover who enjoys baking I need to find healthier alternatives and this is a good start and Im acting like it doesn’t have eggs. I will definitely be trying more recipes. Thank you for sharing this with us.
I’m glad you still enjoyed! Try reducing the bake time just a bit next time and it will be even more delicious 🙂
These were delicious. Definitely will make again. At first I thought they weren’t sweet enough. But with the chocolate chips it was perfect. I was worried the chickpea flour would have a strong aftertaste, but didn’t notice at all. I used half olive oil, half vegetable oil. Made 24 mini muffins and 4 regular muffins. Cooked at 325 for about 12-16 minutes.
Perfect! So glad you enjoyed. Chocolate chips are the best in here 🙂
so good and easy, perfect for me that needs to eat gluten free and dairy free!
Perfect! Glad you found this one!
This is a great banana bread recipe. My mother-in-law always bakes my youngest son banana bread for his birthday. I was searching for something a little healthier and heartier. This is it!
Thank you for the great recipe!
So happy to hear that! One of my favorites, too 🙂
This is such a very good recipe … It is the first time i tired chickpea flour and it was a huge success. My husband, my 4 years old son and my very picky 2 years old daughter loved it … I will do it again😊
Amazing! So happy to hear that 🙂
This is an awesome recipe! I have used chickpea flour before but couldn’t quite get rid of the aftertaste. There is no aftertaste in this recipe! This is a new go-to for me. Also, I used flax eggs instead of regular eggs and it worked just fine. Thanks Monique!
so glad you gave this one a try!
This tastes so incredible!! I substituted applesauce for the maple syrup and added Lily’s chocolate chips. I loved how spongy the texture was. I cooked in a square pan to save time, and it was ready in about 25 minutes. I did need to use an immersion blender because the chickpea flour was a little lumpy. I will definitely make again.
Perfect! I’m glad that worked out well 🙂
This recipe is so good and banana bread is delicious! Thank you very much for sharing this recipe with us 😋
Absolutely! Glad you liked it!
This is witchcraft. How is this so freaking good? The texture is AMAZING and for once a grain free bread that isn’t squat. This is a tall, fluffy, spectacular loaf. I used 1/2 c of mini chocolate chips as an add in and it is the best.
Haha isn’t it fantastic?? So glad you loved it!
Delicious, I love it 😋❤😊
Amazing ! I make this recipes with blueberries every week.
Last time my parents found the cake in the kitchen and tried it thinking it was a regular banana bread… They loved it !!
I don’t add any sweetener because bananas are already so sweet !
Next time I’ll try with flax meal.
Thanks so much ✨
Amazing! So happy to hear that 🙂
It was surprisingly great
Had shared with a friend and they enjoyed it too
It was a chickpea surprise
I’m so glad! Love that 🙂
This turned out great and really does taste like conventional (healthy) banana bread! Used agave as the liquid sweetener, 1 egg+2egg whites, and avocado oil for the oil. Fingers crossed that my toddler likes it; I’d love for her to have a protein other than string cheese…
Perfect! I’m glad those swaps worked out well. Hope she loves this one!
Great recipe! Very moist and tasty. I wanted to try using tahini in place of eggs as an experiment. OOOOHHHH so delicious. Worked perfectly and added a nutty rich flavour.
I’m glad that swap worked out well!
This banana bread is a favorite and on heavy rotation at our house!
I’m so glad! One of our favs, too 🙂
Forgot to put my blueberries and walnuts in. It was still amazing,great taste very light and I’m not worried about using chickpea flower anymore!!! Thank you
So glad you still loved it! Such a fun flour to bake with 🙂
I will be making this recipe but would love to have a better breakdown of the fats would love to get the value of saturated fats
Hi! I’ve updated the nutrition 🙂
These are truly a 10/10. I always make this recipe into muffins, otherwise the loaf would be gone too quickly.
Oh, I’m so happy to hear you’re loving it! Such a great idea to make muffins 🙂
I love this recipe, thank you. I did try with the ground flax to replace the eggs and make it vegan and it turned out great.
So glad that worked and that you’re loving it, Kersten! 🙂
I have just tried it with flaxseed, it’s pretty neat! Go Vegan all the way!
Nice! Glad to hear you enjoyed it!
Best Banana Bread i’ve ever made. Easy, glutenfree, fast to make and oh so delicious. I’m a true fan of your recipes Monique! Thank you so much for sharing! Saluti dalla Italia.
I’m thrilled to hear that, Denise! So happy you’re loving it! 🙂
I made this banana bread the other day and I LOVED it. I didn’t add any chocolate inside it because I didn’t have any, but the bread was delicious and perfectly moist !
So happy you tried and loved it, Katja! Totally fine to leave out the chocolate chips if you don’t have any. Hope you can make it again soon! 🙂
What a awesome and perfect recipe.. I made muffins out of it and omg they turn out amazing. such a perfect moist n nicely baked muffin .. I swapped vinegar with lemon juice & I used ENO instead of baking soda ( I only had baking powder at home so couldn’t use that) .. was not sure before but had to trust my Indian instincts of using ENO with Besan (gram) flour. Wonderful popped muffins.
Thanks a ton for sharing this recipe.. it’s going to be a frequent one at my home 🏠
I’m SO happy you’re loving this banana bread! Glad those swaps worked out well 🙂
This bread is absolutely delicious! I made mine into muffins and have added chocolate chips as well as blueberries. I make this recipe regularly and they are perfect for freezing and eating as snacks whenever you want. This was my first time using chickpea flour and I think it gives the muffins a pleasant nutty flavor. Definitely recommend!!
Oh fun, love this recipe as muffins! Those add-ins sound delish too 🙂
I’ve made different versions of this recipe over the years with different gluten free flours, such as buckwheat flour and this is by FAR the best one I’ve used. Great results. I use a bit less syrup than called for, and put lots of mix ins, spring of chia seeds, hemp hearts, sunflower seeds, shredded coconut and some chocolate chips. Didn’t have a loaf pan so I used an 8×8 brownie tin I wrangled up – came out great. Its really wonderful. thanks!
Amazing, I’m so glad that you love this one, Laura!! Those mix-ins all sound fab 🙂
I was making sourdough bread, begin to have headaches I had headaches for seven months. I realize the only thing I was doing different was eating much more bread. I quit eating wheat bread and was looking for an alternative when I found your recipe.
Thank you so much I can have bread again this is wonderful this will be my go to treats and bread I had never heard of Graham flour before although I do like chickpeas. I find it much cheaper at an Asian store in our town.
I’m so happy you found and loved this recipe! Thanks so much for the review 🙂
Just made this recipe for the first time, I turned it into muffins and did half of them with dark chocolate chunks and the other half with blueberries….they are delicious! Thanks for another winning recipe!
OMG !!! Second time doing this recipe and I think i am getting addicted to it.
So delicious. It’s easy to make and come out just beautifully.
Thank you so much for the recipe.
I tried the recipe with flax seed egg and it worked. Thank you for the idea.
So glad that worked well!
I was really excited about this, but unfortunately it was a huge fail for me. The taste is good but the bread came out extremely dry. I was thrown by the very wide range of baking times for the bread: 40 to 55 minutes. I started checking at the 40 minute mark and it was raw in the middle, I took it out at about 47 minutes when there was a few crumbs still sticking. After sitting in the pan, we let it cool and cut into it, it was very dry with a mealy texture. Not good!
Excellent recipe! I used a silicone muffin pan coated with olive oil, baked 25 minutes at 350F degree, got 12 good size muffins. My husband and I like the texture (better than almond flour muffins). They are moist, yummy and easy to make! Will definitely make them again!
Nice! Love that you turned this into muffins. Happy they turned out well!
I make this recipe all. the. time. I use flax eggs instead of the egg and I replace the oil with applesauce and the honey with date syrup. And then I add chocolate chips – cause why not? Seriously perfect.
Yay!! So happy that all works well and that you love this recipe 🙂 Thanks for leaving a review!
This recipe is a hit at our house! I made this with an egg replacer and it turned out great!
Amazing, so glad that worked well!!
Can the apple cider vinegar be omitted or substituted?
I think a little lemon juice instead would work fine!
Made this recipe into muffins…delicious. Made some plain, some with walnuts and the rest with chocolate chips. A little something for everyone’s preference 😊
Hi! Thanks for the recipe! I noticed it says 1 teaspoon of baking soda. It sounds a lot to me, is that right? Doesn’t it affect the taste?
Yep that’s correct! I don’t think you can taste it at all 🙂
The banana bread is amazing and I love that it is gluten free. All my family and friends are very impressed with it. Only problem I have, is it is burning a bit on the top. At 40 mins and 42 mins it is not cooked enough so have to do 45 mins. Any suggestions on how to get around the problem?
Late reply here Anne, but in the future if you’re baking something uncovered and the top is browning too much, just cover with foil and continue cooking until done. It’ll prevent any further browning
I made 2 batches of muffins today. I used egg in the first batch and added chopped walnuts and sugar free chocolate chips… AMAZING! I did the same for the second batch except I replaced the eggs with 1/2 c natural applesauce and 2T flax meal to make them vegan for my daughter. Also AMAZING! Both versions look and taste incredible. I am so glad that I made muffins rather than the bread because it’s much easier to portion control a muffin. I would serve these at any brunch without any reservations about anyone complaining that they taste too healthy! Decadent, delicious, grain-free, with minimal added sugar, vegan (if you choose)…yes, yes, YES! Can’t wait to do a blueberry walnut version next time!
I’m so happy both of those versions turned out amazing — yay!! Thanks for the review, Donna. And that blueberry walnut version sounds AMAZING 😍
Thank you for another amazing recipe! Delicious!!
Thanks, Alison! Glad it came out amazing 🙂
Awesome recipe!! I make it with coconut oil and maple syrup, bake for 52 minutes.
The best mix-in is of course chocolate chips, but blueberries or shredded coconut or both tasty as well!
Happy you love this one! Yes all those mix-ins are amazing (especially the chocolate chips 😍)
WHAT ARE THE PROPORTIONS?
Hi, Larry! Click the “jump to recipe” button at the top of the post (below the photo) to get to the full recipe with measurements.
This is hands down the best banana bread I’ve ever had. It’s not so overly sweet as some are. And it’s lower in calories and higher in nutrition than the typical recipe. I made it with both dark chocolate chips and walnuts and used maple syrup for the sweetening. Great recipe!
Thank you SO much!! I’m so thrilled you loved it. Chocolate chips + walnuts are the way to go!
I don’t like banana bread. But this was seriously the most delicious thing I’ve ever made. 10 stars!
Omg no way, best ever?! I’m SO thrilled to hear that!! Thanks so much for the love 🥰
This recipe is a family favourite in our house. I’ve got it in the oven now! I’ve made this recipe at least a dozen times and change up the mix ins for variety.
I freeze slices for school lunch boxes and just pop into a lunch box from frozen, it thaws by lunch.
Thank you for such a great recipe. I’m a big fan of so many of your recipes and so is my 5 year old.
I’m SO happy to hear you and your little one are a fan of this recipe, Cass! Love the idea of freezing slices for lunch boxes — great suggestion 🙂
Definitely 5 stars! We are low-sugar, oil-free, and plant-based, so I halved the syrup, used flax in place of the eggs, and completely omitted the oil, adding a ripe plantain and an extra 1/4 cup water instead. My kids are currently devouring it! It baked really well, didn’t deflate afterwards, and cooked all the way through (which is sometimes tricky with chickpea flour.)
Great recipe! My kids are already asking me to make it every day! 😀
Hi I put everything into a blender . Used frozen blueberries at the end and made muffins . Taste quite good but I think the blender ruined it . Will try again
Sorry to hear that! It sounds like the blender overprocessed/overmixed it. Hope you can try it again soon 🙂
U mean 250 degrees F?
Nope! 350º fahrenheit is correct 🙂
Have made this many times in last 3 years and realized I had not commented! Apologies. Excellent recipe. Easy and tasty. Made with and without substitutions. Vegan eggs work. Add ground flaxseed for extra nutrition. Don’t toast chickpea flour after the first time as no chickpea flavor in final product. Coconut oil works well. Sometimes add a little coconut flour and/or tapioca or arrowroot flour. Definitely fresh vs frozen bananas works better. Once used shredded apples instead of banana and that worked. My go to GF recipe. Thanks for your creativity and hard work on these recipes!
Aw thank you so much for commenting! I’m SO happy you love it. Thanks for all these notes, too!
The recipe is great, but I don’t think chickpea flour is the right flour. At least for me. I don’t know if I did not use it correctly, but it was so bitter, and the aftertaste was so bad I could barely swallow it.
Oh no! I’m so sorry to hear that. Mind sharing what brand you used? It definitely shouldn’t have turned out that way!
Pretty good stuff. I made this egg free as well by substituting carbonated water.
I’m glad that worked out well!
This looks so tasty! Can I add in zucchini?
Delicious every time!
I use two chia eggs instead and it works perfectly.
Great! I am so happy this worked out for you.
Yay!! Happy to hear you’re loving this recipe
Delicious! I happened to have everything on hand so whipped this up as soon as I found the recipe. I halved the recipe and it worked perfectly. I was initially unsure about the flavour of the chickpea flour but it wasn’t noticeable.
So happy to hear that! Glad you enjoyed 🙂
I’ve been making this recipe for years, it’s much loved by the family and kids. So simple and great texture, you can’t tell it’s made on chickpea flour.
I always freeze half the batch for school lunches too.
Thank you for an easy and nutritious recipe!
Of course, this is great, so glad everyone enjoys this recipe ❤️🙂
Followed recipe but didn’t have any vinegar left so used lime juice. Added chocolate chips & walnuts and it was very good. My grown boys even liked it. It is a keeper, thank you!
Better than expected! I would love more dessert recipes that use chick pea flour and are gluten free.
Glad you enjoyed! Try my chickpea flour chocolate chip cookies next 🙂
I just found out 9 months ago that I am allergic to wheat, corn, tree nuts, soy, etc. I then turned to chickpea flour for making my sweets as I can’t eat any candy, cookies, etc. because they usually have one of the offending ingredients that I listed. The first go around of making this recipe; I followed the recipe exactly. But, I like to experiment so I changed it up a bit. When you use honey in any recipe, it’s difficult to get it out into the mixing bowl completely. Plus, I have a sweet tooth, so I used a 1/3 of a cup of honey (instead of 1/4 cup of honey) and measured by olive oil first. That way, the honey just slides out of the measuring cup into the bowl. I also, upped the amount of chocolate chips because of my sweet tooth. I used a full cup of chocolate chips. This recipe enhanced my life greatly. Now, I can have my cake and eat it, too.
Ahh this is amazing! SO glad you found and are loving this recipe. Appreciate your comment ❤️🙂
Incredible !!! I replaced the 1 tsp baking soda with three teaspoons of baking powder – I just had no baking soda. I have an auto immune that causes me to avoid gluten like the plague
Thank you so much !!! I can finally have a muffin with my coffee and supplements
This recipe is phenomenal. I am pregnant and have been making this on repeat for my afternoon snack. It’s so so good and easy. I would recommend using maple syrup instead of the honey as I’ve found the honey makes the bread very very dark before it’s had time to cook through. It doesn’t taste burnt or anything, just aesthetically not as pretty.
Great recipe. I went for the muffin option…15 muffins. I also made whole thing in the blender mixing wet ingredients first (no banana mashing required) then adding dry. Could pour directly into muffin tins for minimal cleanup. Also..I didn’t have quite enough maple syrup so just added aittle coconut sugar. Yum! This will be a keeper!
Excellent! Glad this recipe turned out great and that you’re loving it ❤️
Delicious! I made this for the second time – this time as muffins. I added blueberries, coconut, and white chocolate.
Can I substitute the honey/maple syrup for anything else? My son doesn’t eat either of these ingredients.
This was my first time using chickpea flour. I was looking for a recipe for a friend who recently learned she was diabetic. The banana bread was delicious!! We did substitute Splenda for the sugar, and used plant based eggs. We added the walnuts for some extra goodness. If we hadn’t been the ones baking, I never would have guessed the bread didn’t have traditional flour. So, thank you for the recipe and the nutritional guidance. I wanted my friend to know she could enjoy eating while limiting carbs and, of course, managing portions. We recently made jicama wrap tacos. Would love to see your take on jicama wraps! In the meantime, we’re trying your cauliflower pizza dough next!
Ah yay! So glad this bread turned out great for you. Thank you for your feedback, definitely something I can look into!
i am a master baker and always in search of healthy ways to use ripe bananas. I was quite happy to see this recipe that used garbanzo flour which is in my pantry as a stable. I am very fortunate to live a few miles from Bob’s Red Mill facility. They make flour out of every imaginable legume!
I left out the chocolate chips, adding coconut and pecans and they turned out much better than I expected. Serving this with my home made plum butter. Next time, I will use the chocolate chips. I am wondering if the same recipe would work with applesauce?
I enjoy the format of your website without too much verbiage on each page, just well thought out recipes.
Thanks for the great recipe! I don’t know how you did it, but i love how moist it is and it just seems like regular banana bread. I almost didn’t make this recipe because in the pictures it looked dry to me, but this a MOIST semi-dense cake! I used flax eggs and I subbed allulose for the maple syrup, and I also added a spoonful of coconut yogurt based on what some other commenters mentioned and to make up for the liquid missing in the allulose. My bananas were overripe and thawed from the freezer which may also have released some liquid. I followed the notes to bake it in muffin tins and the cook time was perfect at 18 minutes. I always make your chickpea blondies but this will be a nice switch up. I’ve been craving banana bread for years and you came through! Thank you!
Aw this means so much – Glad you are loving this recipe and it turned out great for you ❤️
Amazing!! Perfect for kids lunchbox,
First time I made it exactly like the recipe says, it was great but than I wanted to experiment a little, so I added 1 tbsp dry milk to the flour helps with softness, I did 2 bananas, 1/2 zucchini, an 1 carrot, also I added grounded hazelnuts, black currant, and 2 tbsp nut butter. Baking time was 10 min longer so more like 65 min.
Thank you for great recipe, nobody noticed any difference and I think I have to make double batch, so I can frezze few slices
YUM! I love how you are able to easily change up the ingredients in this recipe and I am so glad this recipe is a hit for you and your family ❤️
Great recipe – easy to follow and fantastic gluten-free taste.
Made the muffin version of these, and they turned out great! I slightly overcooked them as it was my first time using a new oven but they are still delicious! I subbed oat milk for most of the maple (put maybe 2 TBSP) so I can share with my toddler, and added walnuts. They came out with just a touch of sweetness, which the lack thereof is remedied with a drizzle of honey or maple butter. They would be amazing with chocolate chips. Highly recommend, do not taste beany or heavy at all 🙂
Ah thank you so much! Glad you are loving this recipe and it turned out great of you ❤️