Yes! You read that correctly! This moist, chocolaty banana bread is made with chickpea flour. I have been playing around with the vast array of alternative flours that are now available and chickpea flour, I have to say, is a favorite!Naturally gluten free, high in fiber and packed with nutrients, I was pleasantly surprised how well this flour worked in a variety of recipes. Stay tuned…more to follow on that note.
Sidenote: chickpea flour is available at most grocers in the natural foods section. It costs under $4.00 per pound which is half the price of nut flours.
As for the banana bread recipe, this has always been a favorite in my house. Mashed bananas add natural sweetness plus lots of moisture to this quick bread. I was scrolling through instagram a few days ago and a banana bread picture whizzed by. It looked so yummy that it caught Hudson’s eye. He quickly exclaimed, “make that”!
So that weekend, we made our own variation of that banana bread pictured. I swapped coconut flour (which we also love) for chickpea flour and tweaked a few other ingredients to make it my own. I pretty much always decrease the sugar in baked good recipes and, if you have not noticed yet, real maple syrup is my go to sweetener. My limit is 1/3 cup of sweetener per recipe and I often opt for 1/4 cup if the recipes allows! The result is still delicious!
- 1/4 cup butter or avocado oil, melted
- 11/2 cups chickpea flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 2 large eggs
- 3 ripe bananas, mashed
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips
- 1/4 cup chopped walnuts, optional
- Preheat the oven to 350°F. Line a 9 by 5-inch loaf pan with parchment paper, leaving a 2-inch overhang on two opposing sides. Grease the paper and exposed sides of the pan with butter.
- In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
- In a blender, combine the eggs, bananas, maple, and melted butter.
- Add the banana mixture to the flour mixture and stir until just blended. Fold in the chocolate chips, and walnuts if available.
- Spread the batter evenly in the prepared pan.
- Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean. Let the bread cool in the pan on a wire rack for 10 minutes, then remove from the pan and cool.