Vegan Chickpea Flour Banana Bread

slices of banana bread on a wood cutting board

Print Recipe

4.97 from 32 votes

Vegan Chickpea Flour Banana Bread

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

Prep Time10

Cook Time45

Total Time55

Course: WFPB Breads & Muffins

Cuisine: American

Keyword: vegan chickpea flour banana bread, vegan gluten-free banana bread, vegan gluten-free chickpea flour banana bread, vegan oil-free banana bread, vegan oil-free chickpea flour bandanna bread, vegan oil-free gluten-free banana bread, vegan oil-free gluten-free chickpea flour banana bread, wfpb, wfpb banana bread, wfpb recipe

Servings: loaf (14 slices)

Author: Camilla

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

Preheat the oven to 350F (180C). Spray a 9x5-inch (22.5x12.5 cm) loaf pan with nonstick cooking spray.
In.a large bowl, whisk the mashed banana, coconut sugar and vanilla until blended.
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.
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).
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 amount of brown sugar or natural cane sugar can be used in place of the coconut sugar.

Nutrition