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.
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
This remarkable vegan chickpea flour banana bread is super-delicious, moist & satisfying, as well as:
- Vegan (egg-free, dairy-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.
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
It is very important to use very ripe (sweet, squishy) bananas 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 no 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
Step Three: Stir in the Dry Ingredients
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 completely before slicing it. Isn’t this a gorgeous bread?
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 o 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.