This post may contain affiliate links. Please read my disclosure and privacy policy.
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: 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.
Happy Baking!
Camilla @ Power Hungry
Chickpea Flour Banana Bread {Gluten-Free, Grain-Free}
Ingredients
- 1 and 1/2 cups (180 grams) chickpea flour (also called garbanzo bean flour)
- 1 tablespoon baking powder (I used a low-sodium variety)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 2 large eggs
- 1-1/2 cups mashed very ripe bananas (about 3 large bananas)
- 3 tablespoons coconut sugar
- 2 tablespoons melted virgin coconut oil (or fat/oil of choice)
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 9 by 5-inch loaf pan with parchment paper, leaving a 2-inch overhang on two opposing sides. Grease or spray the paper and exposed sides of the pan.
- In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
- In a medium bowl, combine the eggs, bananas, coconut sugar, oil and vanilla until well blended.
- Add the banana mixture to the flour mixture and stir until just blended. Spread the batter evenly in the prepared pan.
- Bake for 43 to 47 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Let the bread cool in the pan on a wire rack for 10 minutes, then hold onto the foil overhang to transfer it directly to the rack to cool completely. Peel off the paper and serve.
Notes
Tip: You can replace the melted virgin coconut oil with the neutral oil of your choice, or melted butter or ghee.
Sweetener: You can use an equal amount of honey, maple syrup or packed brown sugar in place of the coconut sugar.
Variations:
Chocolate Chip Banana Bread: Add 1/2 cup miniature semisweet chocolate chips along with the banana mixture.
Tropical Banana Bread: Add 1/2 cup unsweetened shredded coconut, chopped. Replace the cinnamon with 1 teaspoon ground ginger and replace the vanilla extract with 2 teaspoons finely grated lime zest.
Banana Muffins: Divide the batter among 18 greased muffin cups (in 2 standard muffin tins). Bake for 10 to 15 minutes.
Storage Tip
Store the cooled bread, wrapped in foil or plastic wrap, in the refrigerator for up to 5 days. Alternatively, wrap it in plastic wrap, then foil, completely enclosing the loaf, and freeze for up to 3 months. Let thaw at room temperature for 4 to 6 hours before serving.
Nutrition Information
Serving Size
1 sliceAmount Per Serving Calories 120Total Fat 4gSaturated Fat 2.6gCholesterol 31mgSodium 69mgCarbohydrates 17.3gFiber 2.1gSugar 8gProtein 4g
Dee
Tuesday 20th of July 2021
I used a Pyrex loaf pan & baked at 350 for 45 min, when I checked, it was definitely raw in the middle. I returned to the oven for an additional 15 min and it was a little overdone...but boy is it delicious with a tiny dollop of coconut butter. Will bake for 55 min next time. Thank you so much, love this one, a definite keeper.
DeceptiveBeast
Sunday 30th of May 2021
Hi,
Thanks for posting this easy chickpea flour banana bread recipe. I made it twice and both times it came out well and tested very good. I was surprised the bread did not have the distinct chickpea taste, but I guess the bananas helped hide it.
I left out the coconut sugar since the fruit already had sugar.
I will continue to use the recipe, and try making banana muffins, too.
Camilla
Wednesday 2nd of June 2021
Excellent, Yaseen! Thank you for sharing that you were able to make it without sugar with good results, too--I know that will be sper-useful to other readers :)
mimi
Sunday 23rd of May 2021
wanted to make these as the chocolate (albeit oil-free) version as suggested in the comments and only realised i didn't have enough chickpea flour at home after i had already mashed the banana, so i winged the proportions but ended up with the most delicious, fluffy and soft 7 muffins nonetheless - wanted to share the proportions i ended up using, since they're kinda perfect hehe: 85gr chickpea flour 30gr cocoa powder, a pinch of cinnamon and cardamom. 1tbsp (4gr) baking powder 1 medium egg 220gr banana 20gr no-sugar, high-protein soy yoghurt 20gr granulated xylitol 25gr dark chocolate, finely chopped. baked at 180°C (i guess that's roughly 350°F) for 17min. also, generally thank you so much for all the wholesome, healthy baking recipes - best recipe blog for (mostly) vegan runners :)!!!
Bennie
Tuesday 30th of March 2021
Could I add a scoop of protein powder to this without making any other changes?
Shawn Tanaka
Monday 25th of May 2020
This was delicious! I can't have eggs, so I subbed 1/3 cup applesauce for the two eggs, used unslated butter for the oil, and added semi sweet chocolate chips. Thank you for a great recipe ❣
Camilla
Saturday 30th of May 2020
Whoohoo, so glad it was a success, Shawn!