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.
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!