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My quick and easy vegan chickpea flour banana bread is a dream come true! In addition to being vegan, this moist, delicious bread is also oil-free, grain-free, and gluten-free.

slices of banana bread on a wood cutting board
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Grain-Free Gluten-Free Oil-Free Vegan Chickpea Flour Banana Bread

Dear Power Hungry,

I only have about 100 banana bread recipes. I need something new and exciting to add to the rotation. Any thoughts? Sincerely, B.A. Nana

******************

Dear Ms. Nana,

Thanks so much for writing; it sounds like you are in quite a jam! But I do, indeed, have an exciting new option for your 101st banana bread recipe: Vegan Chickpea Flour Banana Bread.

Banana bread made from beans? I know, it sounds alarming. But chickpea flour is amazing. It’s high in protein and dietary fiber, but you (and your family or guests) will only know that they are eating something delicious. It’s so fun to fool people into eating well, right?

Camilla @ Power Hungry

overhead shot of banana bread, made vegan with chickpea flour, on a cutting board

Recipe Benefits

This remarkable vegan chickpea flour banana bread is super-delicious, moist & satisfying, as well as:

  • Vegan (egg-free, dairy-free)
  • Gluten-free
  • Grain-free
  • Oil-free
  • Super easy to make
  • Made in one bowl

Ingredients for the Vegan Chickpea Flour Banana Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

glass bowls filled with ingredients for a banana quick bread

The ingredients for the bread are minimal and easily acquired. Here is what you will need:

Banana Success Tips

  • It is very important to use very ripe (sweet, squishy) bananas (mostly brown on the peels) for the recipe to work. Fresh, all-yellow bananas are not liquid-y enough, nor sweet enough (those starches are converted to sugar as the bananas become super-ripe).
  • I like to freeze my super-ripe bananas for future baking. When defrosting, do not drain the bananas. Measure the defrosted bananas WITH the defrosted liquid.
  • Also, mash the bananas super-fine. I used my immersion blender to blend the bananas entirely smooth.

How to Make Vegan Chickpea Flour Banana Bread

Step One: Preheat Oven & Prepare Baking Pan

Preheat the oven to 350F (180C). Spray a 9×5-inch loaf pan with nonstick baking spray.

Step Two: Whisk the Wet Ingredients

In a large bowl, whisk the bananas, flaxseed meal, coconut sugar and vanilla extract until blended.

Step Three: Stir in the Dry Ingredients

Add the chickpea flour, cinnamon, baking soda and salt to the bowl.

glass bowl with baking ingredients on a grey marble countertop

Stir until completely blended, then scrape the batter into the prepared pan, smoothing the top.

batter in a glass bowl and in a metal baking pan

Step Four: Bake the Bread

loaf of bread in metal loaf pan on a silver cooling rack

Bake the bread in the preheated oven for 42 to 46 minutes until golden brown and a toothpick inserted near the center of the loaf comes out with only a few moist crumbs attached.

Tip: Tent the Banana Bread with Foil while Baking

To prevent over-browning, I suggest tenting the banana bread with a sheet of aluminum foil during the last 10 to 15 minutes of baking.

Step Five: Cool the Bread

Cool the bread in the loaf pan for 10 minutes before removing and cooling completely on a cooling rack.

loaf of vegan banana bread cooling on a wire cooling rack

Cool the bread completely before slicing it. Isn’t this a gorgeous bread?

overhead shot of banana bread being sliced on a wood cutting board

FAQ

How Should the Bread Be Stored?

Store the cooled banana bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

What is the Taste & Texture of the Bread?

This is a moist, yet firm, loaf with a deep banana flavor. The flaxseed meal is high in natural omega-3 fatty acids, so you will not miss the oil at all!

The bread has a beautiful sweetness, despite having no more than 1/3 cup of added sweetener.

close up of a slice of banana bread with a bite taken out

Can I Use Something Other Than Chickpea Flour?

Apologies, but no, this recipe will only work with chickpea flour.

close up of slices of vegan chickpea flour banana bread on brown parchment paper

Happy Baking!

slices of banana bread on a wood cutting board

Vegan Chickpea Flour Banana Bread

Yield: 1 loaf (14 slices)
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Quick and easy vegan chickpea flour banana bread! Made in 1 bowl, it is also oil-free, grain-free, and gluten-free.

Ingredients

  • 2 cups (500 mL) finely mashed VERY RIPE bananas
  • 1/3 cup (64 g) coconut sugar
  • 2 teaspoons (10 mL) vanilla extract
  • 1/3 cup (35 g) flaxseed meal
  • 1 and 3/4 cups (210 g) chickpea flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350F (180C). Spray a 9x5-inch (22.5x12.5 cm) loaf pan with nonstick cooking spray.
  2. In.a large bowl, whisk the mashed banana, coconut sugar and vanilla until blended.
  3. Add the chickpea flour, flaxseed meal, cinnamon, baking soda and salt to the bowl; stir until completely blended and smooth. Spread batter evenly in prepared pan, smoothing the top.
  4. Bake in the preheated oven for 42 to 46 minutes until deep golden brown and a toothpick inserted near the center comes out with only a few moist crumbs attached. (TIP: tent the bread with foil during the last 10-15 minutes to avoid over-browning).
  5. Cool the bread in the pan for 10 minutes before removing to a cooling rack. Cool completely before slicing.

Notes

Storage: Store the cooled banana bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.

Sugar Options: An equal amount of brown sugar or natural cane sugar can be used in place of the coconut sugar.

Nutrition Information
Yield 14 Serving Size 1
Amount Per Serving Calories 105Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 174mgCarbohydrates 20gFiber 3gSugar 10gProtein 3g

Did you make this recipe?

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About Camilla

I'm Camilla, food writer, author, runner, and spin instructor. PowerHungry® is where I share my easy, minimalist, plant-based recipes, designed for living a healthy, delicious, empowered life.

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46 Comments

  1. Followed recipe exactly and it turned out perfect so easy and everyone enjoyed it with spread of nuttelex (vegan butter in Australia).

    1. Hi Dawid! Thanks so much, glad you like the recipes. I’m not quite sure what you mean. Do you mean instead of grams? Cups and ml (on a liquid measuring cup) for quantity of mashed very ripe banana is the standard (norm) for American baking.