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Vegan Chickpea Flour Banana Bread {GF, oil-free, 1 bowl}

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.

slices of banana bread on a wood cutting board

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

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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

overhead shot of banana bread, made vegan with chickpea flour, on a cutting board

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.

glass bowls filled with ingredients for a banana quick bread

The ingredients for the bread are minimal and easily acquired. Here is what you will need:

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

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.

glass bowl with baking ingredients on a grey marble countertop

Stir until completely blended, then scrape the batter into the prepared pan, smoothing the top.

batter in a glass bowl and in a metal baking pan

Step Four: Bake the Bread

loaf of bread in metal loaf pan on a silver cooling rack

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.

loaf of vegan banana bread cooling on a wire cooling rack

Cool the bread completely before slicing it. Isn’t this a gorgeous bread?

overhead shot of banana bread being sliced on a wood cutting board

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 o more than 1/3 cup of added sweetener.

close up of a slice of banana bread with a bite taken out

Can I Use Something Other Than Chickpea Flour?

Apologies, but no, this recipe will only work with chickpea flour.

close up of slices of vegan chickpea flour banana bread on brown parchment paper

Happy Baking!

Related Recipes:

Yield: 1 loaf (14 slices)

Vegan Chickpea Flour Banana Bread

slices of banana bread on a wood cutting board

Quick and easy vegan chickpea flour banana bread! Made in 1 bowl, it is also oil-free, grain-free, and gluten-free.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

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

  1. Preheat the oven to 350F (180C). Spray a 9x5-inch (22.5x12.5 cm) loaf pan with nonstick cooking spray.
  2. In.a large bowl, whisk the mashed banana, coconut sugar and vanila until blended.
  3. 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.
  4. 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).
  5. Cool the bread in the pan for 10 minutes before removing to a cooling rack. Cool completely before slicing.

Notes

Storage: 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.

Sugar Options: An equal amoun of brown sugar or natural cane sugar can be used in place of the coconut sugar.

Nutrition Information

Yield

14

Serving Size

1

Amount Per Serving Calories 105Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 174mgCarbohydrates 20gFiber 3gSugar 10gProtein 3g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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June

Monday 6th of December 2021

Beautiful bread and I love the ingredients! Can't wait to try it.

Thank you, Camilla.

Camilla

Wednesday 8th of December 2021

Thanks so much, June! Always a treat to hear from you 😊

Dee

Tuesday 20th of July 2021

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.

Camilla

Wednesday 8th of December 2021

So glad you like it, Dee! :)

DeceptiveBeast

Sunday 30th of May 2021

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.

Camilla

Wednesday 2nd of June 2021

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 :)

mimi

Sunday 23rd of May 2021

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 :)!!!

Bennie

Tuesday 30th of March 2021

Could I add a scoop of protein powder to this without making any other changes?

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