Skip to Content

Chickpea Flour Banana Bread {Gluten-Free, Grain-Free}

GFGrF

banana chickpea bread 2

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

banana chickpea bread 4

banana chickpea bread 1

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chickpea Flour Banana Bread {Gluten-Free, Grain-Free}


  • Author: Camilla
  • Prep Time: 3 mins
  • Cook Time: 47 mins
  • Total Time: 50 mins
  • Yield: 1 loaf (12 slices) 1x

Ingredients

Scale

Instructions

  1. 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.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
  3. In a medium bowl, combine the eggs, bananas, coconut sugar, oil and vanilla until well blended.
  4. Add the banana mixture to the flour mixture and stir until just blended. Spread the batter evenly in the prepared pan.
  5. 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

 

overhead shot of fresh apple pie granola in a covered glass container
Previous
Fresh Apple Pie Granola {Vegan, Gluten-Free}
Next
Pea, Radish and Mint Salad
Leave a Comment
Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

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 :))

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Power Hungry