Vegan Maple Chickpea Flour Banana Breads {grain-free, oil-free}

4.89 from 18 votes

Vegan Maple Chickpea Flour Banana Breads {grain-free, oil-free}

Vegan maple chickpea flour banana breads, made in small loaf pans! A combination of chia seeds, flaxseed meal, and nondairy milk makes it work (perfectly!)

Prep Time10

Cook Time47

Total Time57

Course: Grain-Free Vegan Bread

Cuisine: American

Keyword: banana bread, chickpea flour, chickpea flour banana bread, easy, grain-free, grain-free vegan banana bread, grain-freebanana bread, maple chickpea flour banana bread, vegan, vegan gluten-free banana bread, vegan gluten-free oil-free chickpea flour banana bread

Servings: loaves (12 big portions)

Author: Camilla

Ingredients

1 cup 250 mL nondairy milk (I used unsweetened almond milk)
2 tablespoons chia seeds
1 and 1/2 cups 180 g chickpea flour (garbanzo bean flour)
1/4 cup flaxseed meal
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
3 large very ripe bananas, peeled (about 1-1/2 cups once mashed)
1/3 cup maple syrup
1-1/2 teaspoons vanilla extract

Instructions

In a measuring cup or small bowl, stir together the milk and chia seeds. Let stand for 20 minutes until thickened.
Preheat oven to 325F (160C). Line 3 small (5x3 inch/ 12.5 x 7.5 cm) baking pans with parchment paper; lightly grease or spray remaining sides.
In a medium bowl, whisk together the chickpea flour, flaxseed meal, baking powder, cinnamon and salt. In a large bowl, mash the bananas until no lumps remain. Stir in the maple syrup, vanilla and chia-milk mixture until blended.
Add chickpea flour mixture to banana mixture, stirring until completely blended and no lumps remain. Spoon and spread batter into prepared pans, smoothing the tops.
Bake in the preheated oven for 42 to 47 minutes until a toothpickinserted in the center comes out with only a few moist crumbs attached.
Transfer to a wire rack and cool in the pans for 10 minutes. Use parchment overhang to remove loaves from pans. Cool completely on wire rack.

Notes

Storage: Store the cooled breads in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or the freezer for 3 months.

Nutrition