Go Back Email Link
–+ servings
Print Recipe
4.94 from 32 votes

Chocolate Chickpea Flour Banana Bread (Vegan, Grain-free)

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.
Prep Time5 minutes
Cook Time48 minutes
Total Time53 minutes
Course: Bread
Cuisine: American
Keyword: chickpea flour, chickpea flour chocolate banana bread, chocolate, dairy-free, egg-free, gluten-free, grain-free, vegan, vegan chickpea flour banana bread
Servings: 1 loaf (12 big slices)
Author: Camilla

Ingredients

  • 1 1/4 cups chickpea flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups mashed or pureed VERY ripe bananas (they should be very liquid)
  • 3 tablespoons maple syrup
  • 3 tablespoons avocado oil or oil of choice; see notes for oil-free option
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 2 tablespoons miniature semisweet chocolate chips
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (180C). Line a 9 by 5-inch (22.5x12.5 cm) 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, cocoa powder, baking soda and salt.
  • In a medium bowl, stir together the bananas, maple syrup, oil, water 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. Sprinkle the top with the chocolate chips.
  • 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 12 greased or lined muffin cups (in a standard muffin tin). Bake for 12 to 15 minutes until toothpick inserted in centers comes out clean.
Oil-Free Option: To Make the bread oil-free, replace the oil with 3 additional tablespoons of water or mashed banana.

Nutrition

Serving: 1slice | Calories: 129kcal | Carbohydrates: 20.2g | Protein: 3.8g | Fat: 3.9g | Saturated Fat: 0.7g | Sodium: 161mg | Fiber: 2.7g | Sugar: 10.1g