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
- 9 inch loaf pan
- Parchment paper
Ingredients
- 3 medium ripe bananas
- 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 teaspoon 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.
- Pour the batter into a 9-inch loaf pan lined with parchment paper.
- Optional step: sprinkle chopped dark chocolate or chopped walnuts on top of the loaf before baking.
- Bake for 35 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 in the fridge for up to three days or in the freezer for up to three months. I like to slice it before freezing so I can easily defrost the amount I want. Defrost in the fridge 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