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Chocolate Chickpea Flour Banana Bread {vegan, grain-free}

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Easy-to-make, nutrient-packed, double chocolate chickpea flour banana bread tastes so decadent! No one will believe that it is vegan, grain-free and gluten-free.
loaf of chocolate chickpea flour banana bread, sliced, on a wood cutting board

Make Chocolate Chickpea Flour Banana Bread ASAP

We keep buying bananas. And eating them. But regardless of our family’s affection for the fruit, we always end up with plenty of brown ones, too.

Sound familiar?

If so, I’ve got yet another use for them: Double Chocolate Chickpea Flour Banana Bread!chocolate chickpea flour banana bread on a wire cooling rack

This is a riff on two recipes: (1) my chickpea flour banana bread, and (2) a chocolate banana bread recipe, clipped from a magazine ad, that I used to make often when I was a poor graduate student.

I make the former often, but it’s been many years since I have made, or even looked at, the chocolate banana bread recipe.

Chocolate Banana Bread with a Fraction of the Sugar

I made it so often because I almost always had the ingredients on hand, and it was invariably gobbled up at get-togethers and potlucks (granted, the other offerings were invariably hummus, pizza or chips). I remembered it as being rich and chocolate-y, with a pleasant banana flavor, so I was surprised when I unearthed the recipe and realized that much of the flavor was just sugar.

Specifically 1-1/4 cups of sugar for a single loaf. Moreover, the recipe calls for a measly 1/4 cup of cocoa powder and 2/3 cup vegetable oil. Also, I had not noticed until now, but the recipe indicates that the entire loaf serves 6 to 8! Perhaps I tore the recipe out of Hungry Lumberjacks Digest.

Hence, while the memory of that chocolate banana bread sparked the idea for this recipe, it is definitely my fresh, new take on what a very chocolate take on banana bread can be.

chocolate banana bread made with chickpea flour, sliced, on a wood cutting board

Use Plenty of Cocoa Powder for a Rich Chocolate Taste

The bread derives its depth of flavor from a generous 1/2 cup of unsweetened cocoa powder. It’s rich, but also balanced thanks to 1-1/2 cups of banana, which do triple duty, delivering moisture, sweetness and plenty of banana flavor (banana bread should taste like banana bread, right?).

In my first batch of this bread, I kept the sweetener and oil to the same amounts as in my plain banana bread: 3 tablespoons of honey 2 tablespoons of oil. The sweetness was just right for my taste, but I decided to up the oil by another tablespoon: 2 tablespoons is acceptable, but 3 tablespoons creates a perfectly moist texture.

stack of 4 slices of chocolate chickpea banana bread on a metal plate

Two tablespoons of miniature semisweet chocolate chips sprinkled over the top delivers decadence in every bite while still keeping this bread in the universe of healthy breakfasts and snacks.

Last, if you have had any problem convincing anyone of the wonders of chickpea flour (yourself included), this is an excellent recipe for changing hearts, minds, and palates. Why? Because there is zero indication of beans; zero. No one who has tasted this bread has ever had a clue that this is a healthy recipe, let alone a bean-based one.

Happy baking, everyone!

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  3. Coconut Almond Flour Banana Bread {4 ingredients, vegan, oil-free}
  4. Chocolate Coconut Flour Cookies {Vegan, Keto Option}
  5. Chocolate Chickpea Flour Muffins {vegan, grain-free} 
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Chocolate Chickpea Flour Banana Bread


  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 48 mins
  • Total Time: 53 mins
  • Yield: 1 loaf (12 big slices) 1x
  • Diet: Gluten Free

Description

Decadent double chocolate banana bread that is vegan, grain-free and gluten-free because it is made with chickpea flour! Healthy for breakfasts or snacks on the go, it can also double as dessert.


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, cocoa powder, baking soda and salt.
  3. In a medium bowl, stir together the bananas, maple syrup, oil, water 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. Sprinkle the top with the chocolate chips.
  5. Bake for 43 to 48 minutes, until 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 paper overhang to transfer it directly to the rack to cool completely. Peel off the paper, slice and serve.

Notes

Storage: Store the cooled bread in an airtight container at cool room temperature for 1 day, the refrigerator for 1 week, or the freezer for up to 6 months.

Double Chocolate Banana Muffins: Divide the batter among 16 greased muffin cups (in 2 standard muffin tins). Bake for 10 to 15 minutes until toothpick inserted in centers comes out clean.

 

  • Category: Bread
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 129
  • Sugar: 10.1 g
  • Sodium: 161 mg
  • Fat: 3.9 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 20.2 g
  • Fiber: 2.7 g
  • Protein: 3.8 g
  • Cholesterol: 0 mg

Keywords: chickpea flour, chocolate, chickpea flour chocolate banana bread, vegan, egg-free, dairy-free, vegan chickpea flour banana bread, grain-free, gluten-free

 

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Recipe rating

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Sam

Thursday 4th of March 2021

Another absolutely exceptional recipe by Camilla! An easy, healthy recipe that certainly satisfied my intense chocolate craving and allowed me to use my ripe bananas.

Yasa Wadhai

Monday 26th of October 2020

I just tried this and loved it! The loaf is so moist and yummy - the banana flavor is just right! I am definitely doing this on a weekly basis for my morning pre-run fuel. Thank you!

Toasted Millet Banana Muffins (Vegan, Gluten-Free) | power hungry

Monday 29th of June 2020

[…] Chocolate Chickpea Flour Banana Bread […]

Christin

Monday 16th of December 2019

Delicious! Used a mix of dark chocolate and mini chips on top. 😊

Camilla

Monday 16th of December 2019

Great to hear, Christin!

Laura

Tuesday 12th of November 2019

This is a fabulous recipe! The taste and texture are remarkable I didn't have chocolate chips on hand so I cut up chunks of a dark chocoloate and almond bar I had. Instead of honey I used 3 tablespoons of ground panela (evaporated can juice). The panela gives a brown sugar/molasses feel when used in bigger amounts. Anyway, It is probably the best bread/cake of this type that I have made with an alternative flour. I normally use green plantain or green banana flour to replace wheat flour in recipes, but lately have not been able to get a hold of it. So, this is great! I will be trying some of your other recipes too!

Congratulations on your blog too!

Camilla

Tuesday 12th of November 2019

Thanks a million, Laura--so glad the recipe was a success! :)

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