Best Chickpea Flour Banana Bread (vegan, gluten-free, refined sugar free)
This chickpea flour banana bread is so dang good, high in protein, fiber, and so nutritious. You would never know it was made from chickpeas!
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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!
Servings: 8