Homey and healthy chickpea flour banana cake that is grain-free, gluten-free and vegan! Ready, start to finish in 30 minutes.
Banana Cake Made with Chickpea Flour
Yes, you need another banana cake recipe, and lucky for you, I’ve got one well worth trying.
It’s neither fussy nor precious, but it does have a special ingredient that makes it unique: chickpea flour!
What is Chickpea Flour?
Chickpea flour (aka garbanzo bean flour, ceci flour, chana, besan and gram flour) is anything but faddish. It’s been around for centuries and is used in myriad cuisines from the Middle East, Southeast Asia, Northern Africa and Southern Europe.
Made from finely ground dried chickpeas, chickpea flour is naturally gluten-free, grain-free, easy-to-use, inexpensive, and incredibly versatile for making both sweet and savory eats. It has a subtle nutty flavor and packs a bonus punch of protein, too.
This banana cake is a great choice for giving it a try. It’s perfect for the lunch-packing season ahead since it can be made a the drop of a hat, is not-too-sweet and travels well.
Can I Leave out the Walnuts in the Recipe?
Yes, you can leave out the walnuts in the cake.
I can go either way with the addition of walnuts. I love their toasty flavor, but I think the cake is smashing without them, too. My husband holds fast that banana breads and cakes MUST have nuts to qualify for eating, but my sister and others believe the exact opposite.
Go with your own tastes, or by what’s on hand for the add-ins. You can also swap in chocolate chips, chopped dried fruits, or other types of nuts, or seeds, in place of the walnuts.
Can I Use A Different Flour, Less Sugar or Less Oil?
Leaving the walnuts out of this cake is one thing, but changing the primary ingredient (chickpea flour) and the ratios of sugar, oil and liquid is something else altogether.
I do not recommend any other flour for this particular recipe; stick with chickpea flour. Further, use caution with substitutions and proportions here. Chickpea flour is not all-purpose flour, so changes in the amount of sugar, oil, banana, etc. will likely require some experimentation before achieving the right balance.
More Grain-Free & Vegan Chickpea Flour Cakes & Baked Goods to Try:
In a small bowl, whisk the sugar, curdled nondairy milk, banana, oil, and vanilla until well blended. Add banana mixture to the flour mixture in large bowl, stirring just until moist. Stir in walnuts, if using. Spread evenly into prepared pan, smoothing top.
Bake in the preheated oven for 18 to 22 minutes or until a wooden pick inserted in the center comes out clean. Cool cake in the pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.
Storage: Store the cooled cake in an airtight container at cool room temperature for 1 day, in the refrigerator for up to 1 week, or the freezer for up to 3 months.
Can I replace the non dairy milk with normal cow's milk if I'm not vegan??
Friday 12th of February 2021
Hi, I’ve been making this recipe for years and have it bookmarked on my computer so we keep coming back to it—we love it in our house! Has the recipe changed? I swear it used to have yogurt and eggs, and there was no lemon.
Used a quarter cup of brown sugar and it worked out great. I will try one day without sugar to see how it goes.
Monday 5th of October 2020
So glad it turned out well, Rani!
Sunday 2nd of August 2020
I love that this recipe is vegan, and high protein, with pantry ingredients. I always try to have bananas on hand. This cake works exceptionally well as an "upside down cake" or an inverted cake with sliced or split bananas in the base of the cake pan.