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.
What to serve with this chickpea flour banana bread
To take this banana bread to the next level, add a drizzle of this nut-free chocolate spread on top. It’s easy to make and delicious.
Ingredients and substitutions
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.
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 chickpea flour 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.
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.
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.
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.
More chickpea flour recipes to try
- This easy chickpea flour omelette is a hearty, egg-free version of the classic breakfast dish.
- These gluten-free, vegan, chickpea flour muffins are sweet and tender with just the right amount of sweetness.
- These fudgy chocolate chickpea flour brownies are rich and delicious.
- This chickpea flour cake is chocolaty, moist, and sweet.
Chickpea Flour Banana Bread Recipe
Equipment
- Medium sized loaf pan
- Parchment paper
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 Fairtrade 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 loaf pan (mine is 9.25 x 5.25 x 2.75 inches) lined with parchment paper.
- 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
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