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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.
Table of Contents
- Grain-Free Gluten-Free Oil-Free Vegan Chickpea Flour Banana Bread
- Recipe Benefits
- Ingredients for the Vegan Chickpea Flour Banana Bread
- Banana Success Tips
- How to Make Vegan Chickpea Flour Banana Bread
- Step One: Preheat Oven & Prepare Baking Pan
- Step Two: Whisk the Wet Ingredients
- Step Three: Stir in the Dry Ingredients
- Step Four: Bake the Bread
- Tip: Tent the Banana Bread with Foil while Baking
- Step Five: Cool the Bread
- FAQ
- How Should the Bread Be Stored?
- What is the Taste & Texture of the Bread?
- Can I Use Something Other Than Chickpea Flour?
- Related Recipes:
- Vegan Chickpea Flour Banana Bread Recipe
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
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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
The ingredients for the bread are minimal and easily acquired. Here is what you will need:
- Mashed VERY RIPE banana (super-squishy, lots of brown spots)
- Coconut sugar (I have options in the recipe card)
- Vanilla extract
- Chickpea flour (also known as garbanzo bean flour, besan, or gram flour)
- Flaxseed meal
- Ground cinnamon
- Baking soda
- Salt
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.
Stir until completely blended, then scrape the batter into the prepared pan, smoothing the top.
Step Four: Bake the Bread
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.
Cool the bread completely before slicing it. Isn’t this a gorgeous bread?
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.
Can I Use Something Other Than Chickpea Flour?
Apologies, but no, this recipe will only work with chickpea flour.
Happy Baking!
Related Recipes:
Vegan Chickpea Flour Banana Bread
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
- Preheat the oven to 350F (180C). Spray a 9×5-inch (22.5×12.5 cm) loaf pan with nonstick cooking spray.
- In.a large bowl, whisk the mashed banana, coconut sugar and vanilla until blended.
- 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.
- 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).
- Cool the bread in the pan for 10 minutes before removing to a cooling rack. Cool completely before slicing.
I love how easy and healthy this recipe is! My only mistake was, I accidently overcooked it so it’s so dry, but even so it’s good and I can’t wait to make it again! I’ll definitely try adding things like cardamom, walnuts, or chocolate chips in the future!
I am so glad you like the bread, Laura! Big thumbs up to all three of your proposed additions (cardamom, walnuts and chocolate)— yum! 😉
SOOO good !!! I usually like the more lighter coloured
Banana breads with chocolate chunks Or walnuts / pecans , but this banana bread did not require neither . It was so moist brown VERY delicious , this one goes on my favourites list . … many thanks for sharing such a wonderful recipe . I especially appreciate that there are NO eggs and not much added sugar.
Such a kind and generous review, Nater, thank you! I am so glad the bread was such a success. I love chickpea flour for baking, it’s such a pleasant surprise 😊
Thanks for the recipe which I made today. But I made them into muffins instead. It was an easy recipe and I have passed it on to my sister. As I only had date sugar, I used that.
That’s great, Trish! Thanks for shairng that it worked well in muffin form, and also that you used date sugar as a sub 🙂
Followed recipe exactly and it turned out perfect so easy and everyone enjoyed it with spread of nuttelex (vegan butter in Australia).
Wonderful, Edy! I am so glad to hear that it was a success and enjoyed by all 🙂
Really great bread, thanks, used up a heap of my bananas (doubled the batch, made some muffin shapes too)
My daughter is allergic to flaxseeds. Do you have any suggestions for a substitute?
Hi Ann! An equal amount of ground chia seeds will work.
I made my with honey not sugar turn out really good also add same walnuts since my daughter love them
That sounds delicious, Luisa! Thank for sharing that you used honey and it came out well 🙂
I really like your recipies but since when do we measure bananas in ml or cups 😀
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.
Hi Camilla, how many gram of the baking powder to replace for 1 tsp of the baking soda and thank you.
Hi Janice,
In general, it is three times the amount of baking powder to replace 1 teaspoon of baking soda. So 3 teaspoons baking powder (15 grams) to replace 1 teaspoon baking soda. Be sure to leave out the vinegar or lemon juice (it is need to activate baking soda, but not needed with baking powder, which contains the acid element–cream of tartar–already).
Thank you for this great recipe. I made it for the first time without the added sugar and it came out delicious. Me and my 2 year old love it. Can’t wait to make it again!!
Hooray! That’s wonderful, Cazsy! And thank you for sharing that you made it (successfully!) without added sugar. I appreciate it, and I know other readers will, too!
I made this vegan version today. I was very skeptical that it would turn out because the batter was so thick. I added water to it to help. I also substituted swerve brown sugar and added a handful of walnuts. I was pleasantly surprised when it actually took on a bread consistency. My husband loves banana bread but we are trying low oil high fiber recipes to help with cholesterol and blood sugar issues. I couldn’t believe it when he said he loved it. Thank you for this recipe.
Beautiful bread and I love the ingredients! Can’t wait to try it.
Thank you, Camilla.
Thanks so much, June! Always a treat to hear from you 😊
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.
So glad you like it, Dee! 🙂
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.
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 🙂
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 :)!!!
I love this bread, it’s so delicious and easy. A great way to use chickpea flour!
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 ❣
Whoohoo, so glad it was a success, Shawn!
I added a cup of frozen blueberries as well and it is delicious
Ooh, great addition, Dimitra!
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
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
Thank you 😊🙏
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?
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 🙂
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!
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 :))
If you want a more squidgy loaf, would you just use the same amount of baking soda? Thanks!
Hi Taylor,
You can sub 1 teaspoon of baking soda for the baking powder 🙂
Hello from Thailand!
Thank you so much for the recipe. It is sooo good. I sub the eggs with 2 flax eggs because I am vegan. I will try other of your recipes too, so glad I found your website :)))
Hello, Charlotte! Hello back, from Texas 🙂 I’m glad you found my website, too! Great sub in the bread, glad that worked for you.
Thanks for sharing this recipe! I bought a bag of chickpea flour from the clearance section and thought “What the heck am I going to do with this?”. Well this was the perfect recipe to use it for! I chose to use less baking powder, as advised by other commenters. I used about 2 tsps and that was more than enough to let the bread rise properly. I also used stevia powder rather than coconut sugar and it was just sweet enough since my bananas were extremely ripe. To top it all off I added dark chocolate chips and sprinkled some walnuts on top. What a great recipe! I’ll be freezing half just so I can keep myself from eating the whole thing in one day.
Oh wonderful, Alyssa!!! I am a bargain hunter, too, so I am happy to hear you found a recipe for your new find! Your variations sound delicious. I am with you, banana bread is so easy to eat…and eat… Thank goodness for the freezer 🙂
I made this today and substituted some of the oil with vanilla yogurt.. it’s super moist and delicious! very happy about this! thank you for this great recipe!!!
You are welcome, Regina! Thanks for sharing your substitute option!
I forgot to add the vanilla since it wasn’t in the directions! But it still came out delicious and everyone loves it! 🙂 Amazing.
yippee whahoo! Thanks so much for sharing, Debra!
@Camilla, threw this together in a small pie container using only 1 cup CP flour, no sugar, 1 banana and apple sauce with the rest of your recommended ingredients. Threw in some walnuts and used a drizzle of OMG!!! Delicious. I had it with a drizzle of coconut nectar., almost ate the entire thing in one sitting,
That sounds FABULOUS, Sandra!!!
Wow thank you so much … Made the recipe as it is but added a cup of walnuts .,,, OMG it was heavenly and the feeling that you are eating something delicious and healthy is awesome