Best Chickpea Flour Banana Bread (vegan, gluten-free, refined sugar free)
It’s National Banana Bread day and I’m celebrating with this dang good chickpea flour banana bread. It is seriously SO delicious and you would never know it was made with chickpea flour. It’s nut-free, vegan, gluten-free, and refined sugar free. It’s also high in protein and fiber. It packs a nutritious punch without lacking in flavor!
I think this might be one my favorite banana breads. Don’t leave out the chocolate chips because, duh, chocolate makes everything THAT much better (unless you are like my husband who doesn’t love chocolate).
This is a super easy recipe too. First mix the dry, then mix the wet, combine the two, and bam, you get the most tasty banana bread. Don’t taste the batter though, raw chickpea flour does not taste good! This banana bread tastes even better the next day as the flavors have more time to develop, but don’t worry, it’s still delicious day of too! If you haven’t baked with chickpea flour before, I hope you give it a try. A lot of you have been loving my chickpea flour chocolate chip cookies and this chickpea flour banana bread will not disappoint!
Best Chickpea Flour Banana Bread (vegan, gluten-free, refined sugar free)
Ingredients
- 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
- 3 large very ripe bananas
- 1/4 cup pure maple syrup
- 2 tbsp avocado oil (or any oil)
- 1/4 cup plain unsweetened coconut yogurt
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 1/2 cups chickpea flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup chocolate chips, save some for the top
Instructions
- Preheat oven to 350 degrees F. Line or spray an 8×4 loaf pan.
- In a large bowl, make the flax eggs by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
- In a medium bowl, add the chickpea flour, baking powder, baking soda, cinnamon, and salt. Whisk until well combined.
- In the bowl with the flax eggs, mash the 3 ripe bananas. Add the maple syrup, oil, yogurt, vanilla, and apple cider vinegar. Whisk until everything is well combined.
- Add the dry to the wet. Mix with a spatula until just combined. Careful not to overmix. Fold in chocolate chips, saving a few for the top. Pour batter into lined pan. Sprinkle the extra chocolate chips on top. Bake for 55-65 minutes, or until toothpick or knife inserted comes out clean. Mine took 60 minutes. Let it sit in the pan for 10 minutes, then carefully remove from the pan, lifting the parchment paper and place on a cooling rack to cool completely. Enjoy!
