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?
Today’s banana bread comes to you with a wonderful new flour I discovered: Chickpea flour! Or also known as Garbanzo Bean flour. It sounds weird, but hang with me for a moment while I explain…
So I’ve been wanting to experiment with chickpea flour for several reasons: It’s inexpensive, nutritious, packed with fiber and protein & naturally gluten free. Each serving of chickpea flour packs a whopping 6g of protein and 5g fiber. SAY WHAT? It’s actually a protein goddess. You’d also be surprised to hear that the flour is naturally slightly sweet too, which means that it was easy to cut back on the sweeteners in the recipe.
So where can you buy chickpea flour? Unfortunately it can be a little difficult to find if you don’t have a health foods store near you or a grocery store with a good gluten free section. You can also buy it online here.
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!
If you weren’t already aware, The United Nations declared 2016 the International Year of the Pulse, and I’ve committed to eating more pulses (beans, chickpeas, dried peas & lentils) by taking the Pulse Pledge. You’ve seen plenty of pulses on AK before, but I’m very excited to be incorporating them into my baking and cooking recipes as the year continues!
Here are a few facts about these little health powerhouses:
They’re one of the most environmentally friendly crops in the world, using minimal water and a lower carbon footprint than almost any other food group.
Pulses are one of the most cost-effective proteins around and tend to be very affordable.
Pulses deliver high levels of potassium, magnesium, zinc, B vitamins and iron. They’re also high in fiber and beneficial in disease prevention.
I heart pulses x a million. (Also a fun fact.)
I made this bread and 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 boyfriend who will try anything is truly a blessing.
Hope you guys love this bread as much as I do. If you make it be sure to tag #ambitiouskitchen on Instagram or leave a comment below!
Other chickpea recipes that you might like:
Chickpea Flour Banana Bread (gluten free!)
- 3 medium ripe bananas, mashed
- 3 tablespoons honey
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 tablespoons coconut oil, melted and cooled
- 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, vanilla extract, eggs, coconut oil 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 nuts & chocolate chips.
Pour batter into prepared pan and smooth top. Bake for 40-50 minutes or until tester inserted into center comes out clean.
Remove from oven and place on wire rack to cool for 10 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 20-24 minutes.
Recipe & Photography by: Monique Volz // Photo Editing by: Sarah Fennel
This post was sponsored by USA Pulses & Pulse Canada. All opinions and thoughts are my own. Thanks for continuing to support AK and the brands that help make this site possible!