Chickpea Flour Banana Bread

This chickpea flour banana bread is grain free, gluten free, and vegan. It’s sweet, moist, filling, and delicious. This chickpea banana bread is loaded with fiber, protein, and essential vitamins and nutrients. It’s an easy, tasty, make-ahead breakfast, snack, or dessert.

Chickpea flour

Chickpea flour (also known as garbanzo bean flour) is a nutritious grain-free, gluten-free flour. It’s made from dried ground chickpeas. It adds a warm, earthy flavor and satisfying texture to baked goods.

Chickpea flour can sometimes be tricky to find in grocery stores so I prefer to purchase it online. Or if you’ve got a food processor and spice grinder then you can easily make your own chickpea flour at home

Substitutions 

This recipe calls for coconut milk but you can substitute any other type of milk you prefer. Almond milk or oat milk are good alternatives. 

I love using olive oil in baked goods but you can substitute other oils if you prefer (melted coconut oil is a good alternative). Or if you prefer to avoid oil altogether then you can substitute any type of nut butter (or seed butter) for an oil-free version.

I sweetened this banana bread with maple syrup but you can substitute agave or other liquid sweeteners if you prefer.

This bread is warmly spiced with cinnamon and nutmeg. You can substitute 1 1/2 teaspoons of pumpkin spice instead of the cinnamon and nutmeg if you prefer.

Chickpea flour banana bread with two slices cut off.

How to make this chickpea flour banana bread

Start by preheating your oven, then select your bananas – the riper the better. Choose bananas that have plenty of brown spots. This ensures a sweet and flavorful end result.

Next you’ll mash up the bananas. I like to use a potato masher to do this but a fork is fine too.

Once the bananas are well mashed, add the coconut milk, maple syrup, olive oil, vinegar or lemon juice, cinnamon, nutmeg, and salt. Use a whisk to mix well, then add the chickpea flour and baking soda and whisk again to combine.

Banana bread batter in a large white bowl.

Transfer the batter to a parchment paper lined medium sized loaf pan (my pan is 9.25 x 5.25 x 2.75 inches). Then sprinkle on optional toppings, if desired.

Raw batter in a loaf pan.

Bake the banana bread at 350 degrees Fahrenheit for 48 minutes or until a toothpick inserted into the center of the loaf comes out clean. Be sure to let it cool to room temperature before removing from the pan and serving.

Optional additions

Sprinkle chopped dark chocolate and/or chopped walnuts on top of the raw loaf before baking.

Storage and freezing

Store this chickpea flour banana bread in an airtight container in the fridge for up to five days or freeze it for up to six months. Then defrost at room temperature or in the microwave before serving. I like to slice it up before freezing so I can easily defrost the exact amount I want.

Banana bread loaf next to two slices.

More chickpea flour recipes to try

Chickpea Flour Banana Bread

This chickpea flour banana bread is grain free, vegan, and gluten free. It's easy to make, filling, and delicious. This chickpea banana bread is perfect for a make-ahead breakfast, snack, or dessert.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 48 minutes
Total Time 58 minutes
Servings 12
Calories 195kcal

Ingredients

  • 3 bananas (ripe)
  • 2 cups chickpea flour
  • 1/3 cup coconut milk
  • 1/3 cup maple syrup
  • 1/3 cup olive oil
  • 1 teaspoon apple cider vinegar, white vinegar, or lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • Pinch of nutmeg

Optional topping:

  • chopped dark chocolate and/or chopped walnuts

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the bananas to a large mixing bowl and mash them well (you can use a potato masher or fork)
  • Add the coconut milk, maple syrup, vanilla extract, olive oil, salt, cinnamon, nutmeg, and vinegar or lemon juice, then use a whisk to mix well.
  • Add the chickpea flour and baking soda, then whisk again to combine.
  • Stir in any optional additions such as 1/2 cup each of chopped dark chocolate, chopped walnuts, and/or chopped pecans.
  • Pour the batter into a medium sized parchment paper lined loaf pan (mine is 9.25 x 5.25 x 2.75 inches).
  • Optional step: sprinkle chopped dark chocolate and/or chopped walnuts on top of the loaf before baking.
  • Bake for 48 minutes at 350 degrees Fahrenheit (or until a toothpick inserted into the center of the loaf comes out clean).
  • Let cool before removing from the pan.

Notes

  • Store this chickpea flour banana bread in an airtight container for up to five days or freeze it for up to six months, then defrost at room temperature or in the microwave before serving.

Nutrition

Calories: 195kcal | Carbohydrates: 25g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Sodium: 155mg | Potassium: 311mg | Fiber: 3g | Sugar: 11g | Vitamin A: 28IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg

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