OK: as weird as this combo may sound; don’t let that deter you from trying this. You are literally 7 ingredients away from some of the best banana bread of your life. Take it from this banana bread monster (AKA: connoisseur) 😉 I have tried baking brownies with canned chickpeas; but this one is completely different. Like, totally different texture altogether. Say H-E-L-L-O to chickpea (or fava) flour! It’s super affordable and naturally gluten-free. It looks like a light, yellow-ish flour; somewhat similar to cornmeal. It’s not dense nor will your baked goods feel heavy, either.
I know what you’re thinking; this chick’s chickpea obsession has reached new heights. Baking with chickpeas is now a part of the territory. But friends, I promise you that chickpea flour will very soon be a mainstream flour because it’s budget-friendly and the health benefits are endless! There’s a ton of plant protein in your flour. There’s also iron and fiber and you can feel great about eating something that’s so versatile, has great texture, and is good for your body.
If you’ve been following this blog from the very beginning, you know am somewhat (read: completely) obsessed with ALL things banana bread. Banana muffins were the very first edible goodie this baking nerd ever made. A ton of banana bread variations soon followed, no surprises here. Every time I crave a little “something sweet” on weekends, it’s usually satisfied in the form of freshly-baked banana bread with my morning cup of collagen coffee. I like to try and wake up before the munchkins for 2 very valid reasons:
- Getting ahead of the day (and the zillion of chores/catch up that come with weekends) after working a full week
- Getting my morning cup of coffee in, but also getting it in “in silence”. I find it helps SO much when you carve out 30 mins to yourself every morning. It’s the little things that keep you sane and happy.
Please give this unassuming little recipe a try. You can thank me later! 😉 I also share a few of my tricks to the best banana bread like: using 4 bananas instead of 3 and adding pure vanilla and cinnamon directly to the mashed bananas themselves. Built-in Bonus: your house will smell AHHH-mazing while this bakes. Ripe, blackened bananas make for the best banana bread as they add incredible moisture and natural sweetness.
Chickpea Flour Banana Bread
Ingredients
- 4 very ripe bananas (mashed)
- 2 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon of apple cider vinegar
- 1 teaspoon of cinnamon
- 1 + 1/2 cups plus 1 tbsp of chickpea (garbanzo) flour
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/3 cup of coconut oil (melted)
- 1/3 cup of raw honey (I love manuka, wildflower or buckwheat honey)
- 3/4 cups of chocolate chips (I use Enjoy Life, dairy-free ones)
Instructions
- Preheat your oven to 350F and line up a medium loaf pan with parchment paper
- In a bowl, combine the following dry ingredients: chickpea flour, sea salt, and baking soda. Whisk well to integrate.
- In another bowl, mash the bananas and add the vanilla and cinnamon. Mix well then add the 2 eggs, raw honey, apple cider vinegar and coconut oil. Mix again. (by hand, no mixer required)
- Add the dry ingredients to the wet ingredient bowl, slowly and mixing as you go.
- Fold in the chocolate chips, you could also do blueberries or cranberries or raisins.
- Transfer to the loaf fan and top with some more chocolate chips. Bake for about 45-55 mins (50 mins is the sweet spot for me (and allow it to cool before taking it out).
- I usually lift the parchment paper which brings out the loaf and transfer to a cooling rack. Slice into 10-12 pieces.
Enjoy with a cup of coffee, fresh almond butter, and berries! Heaven!
By: Aleyda/ The Dish On Healthy
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