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.
- Category: bread, quick bread
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 8 g
- Sodium: 69 mg
- Fat: 4 g
- Saturated Fat: 2.6 g
- Carbohydrates: 17.3 g
- Fiber: 2.1 g
- Protein: 4 g
- Cholesterol: 31 mg
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!
Dimitra
Monday 20th of April 2020
I added a cup of frozen blueberries as well and it is delicious
Camilla
Thursday 23rd of April 2020
Ooh, great addition, Dimitra!
Amanda
Sunday 19th of April 2020
Hello there, can you suggest a vegan replacement for the eggs? Could I just use more banana instead? I have your chickpea flour sandwich bread baking in the oven right now! My first try of it so fingers crossed! Many thanks, Amanda
Camilla
Sunday 19th of April 2020
HI Amanda! I have a vegan version of my chickpea flour banana bread. It took a number of tries to get it right, it did not work with the usual (simple) sub of flaxseed meal eggs. Here is the link: Vegan Chickpea Flour Banana Bread
Didina
Friday 10th of April 2020
I have made this recipe again and again, but being familiar with Indian sweets I noticed that by pre-roasting the chickpea flour on the stove for 10-15 minutes on medium-low heat until it darkens a bit and smells nutty totally eliminates the beany flavor you can sometimes still taste in sweets made with chickpea flour (just be careful not to burn the flour). This bread without roasted flour is good, but with roasted flour is better :) and will convince even those who don't like chickpea flour. Who doesn't like besan halwa?
Camilla
Tuesday 14th of April 2020
Wonderful suggestion, Didina! I need to try that, thank you! I have had an Indiana "fudge" made with toasted besan and it was so delicious. I will have to do this with some of my sweet chickpea flour recipes :)
Cindy
Saturday 28th of March 2020
Thanks so much for the recipe which I've been making for the last two months! It's so delicious and leaves me satiated. I made it with into a chocolate banana cake by substituting the Besan flour with 1/2 cup of organic cocoa powder and then added sugar free chocolate sprinkled on top prior to baking and man oh man!
Camilla
Saturday 28th of March 2020
So happy you have been enjoying it, Cindy! I think you decided what I need to bake tonight, too (chocolate chickpea banana cake! my owrld needs some chocolate right about now :))