Chickpea Flour Banana Bread (gluten-free!)
Beautiful & nutritious chickpea flour banana bread packed with protein and fiber for the perfect kid-friendly breakfast or snack! This gluten-free chickpea flour banana bread is also naturally sweetened, and easily dairy-free and nut-free.
Servings 12 slices
Calories 142cal
Ingredients
- Wet ingredients
- 3 medium (330 grams) overripe bananas, mashed (about 1 ⅓ cup mashed banana)
- ¼ cup (78 grams) pure maple syrup
- 2 large eggs, at room temperature
- 6 tablespoons melted salted butter, olive oil or melted and cooled coconut oil
- 2 teaspoons vanilla extract
- Dry Ingredients
- 1 ¼ cups (150 grams) chickpea flour (garbanzo bean flour)
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- Optional mix-ins
- ½ cup (90 grams) chocolate chips (dairy-free if desired)
- ⅓ cup (37 grams) chopped walnuts or pecans
Instructions
- Preheat oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper and spray with nonstick cooking spray.
- Mix the dry ingredients: In a medium bowl, whisk together chickpea flour, baking soda, cinnamon and salt; set aside.
- Mix the wet ingredients: In a large bowl, combine bananas, honey/pure maple syrup, eggs, olive oil, and vanilla extract; mix until well combined and creamy.
- Combine the batter: 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!
- Bake: 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.
Notes
To make vegan: I haven't tried to make this vegan, but I suspect using flax eggs 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 it 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!
You can also bake this into muffins; adjust the baking time to 18-23 minutes.
Nutrition
Serving: 1slice (without mix-ins) | Calories: 142cal | Carbohydrates: 15.9g | Protein: 4.2g | Fat: 7g | Saturated Fat: 3.9g | Fiber: 1.4g | Sugar: 6.3g