Chickpea Flour Banana Bread Recipe
This sweet and delicious chickpea flour banana bread is grain free, vegan, gluten free, and perfect for a make-ahead breakfast, snack, or dessert.
Servings: 12
Calories: 195kcal
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 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 30 minutes or until a toothpick inserted into the center of the loaf comes out clean.
- Let cool completely before removing from the pan.
Notes
- Store the banana bread in an airtight container for up to five days or freeze it for up to three 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