Dear Power Hungry,
I only have about 100 banana bread recipes. I need something new and exciting to add to the rotation. Any thoughts?
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: Chickpea Flour Banana Bread.
Banana bread made from beans? I know, it sounds alarming. But chickpea flour is pretty amazing. It looks very similar to all-purpose wheat flour (it’s just finely ground dried chickpeas, that’s it) and can be used to make fantastic quick breads like this , as well as cookies, savory breads, side dishes, and all sorts of deliciousness. 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?
Now back to the bread. It turns out that chickpea flour and bananas go together like peanut butter and jelly. The chickpea flour has a faintly nutty flavor when baked, which makes the most of the natural, tropical sweetness of the ripe bananas. Brown sugar in the batter adds an extra dose of goodness.
A quick recipe note: I prefer to use baking powder instead of baking soda for leavening in my banana breads. The latter produces a squidgy banana bread while the former renders the firmer, cakelike loaf I prefer.
Camilla @ Power Hungry