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
- 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
- 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.
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.
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.
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
- 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