Chickpea Flour Banana Bread

5 from 5 votes

This super moist and satisfying healthy banana bread is grain-free, gluten-free, nut-free and diary free, higher in protein and lower in sugar making it the perfect breakfast or snack!

Prep Time10

Cook Time50

Total Time1

Course: Breakfast, Dessert

Cuisine: American

Diet: Gluten Free

Servings: Slices

Calories: 205kcal

Author: Amanda McGillicuddy

Equipment

Bread pan
Parchment paper
Whisk
2 Mixing bowls
Fork

Ingredients

1 ¾ cup Mashed overripe banana About 3 large bananas (430 g)
2 Large eggs Room temp
⅓ cup Avocado oil
¼ cup Maple syrup
1 tablespoon Vanilla extract
1 teaspoon Apple cider vinegar
1 cup Chickpea flour (105 g)
½ cup Cassava flour or tapioca starch (50 g)
1 teaspoon Baking soda
½ teaspoon Sea salt
½ teaspoon Ground cinnamon

US Customary - Metric

Instructions

Preheat oven to 350 F. Line a 9-inch bread pan with parchment paper, and set aside. I usually first spray the pan with cooking spray or rub it with coconut oil to help to parchment paper stay put or use document clips to secure the parchment paper.
In a large mixing bowl, begin mashing 3 overripe large bananas. Measure out 1 ¾ cup of mashed banana and return it to the mixing bowl, discarding any extra.
Add the oil, eggs maple syrup, vanilla extract, and apple cider vinegar to the bowl with the mashed banana. Whisk together until well incorporated.
In a separate mixing bowl combine the dry ingredients (chickpea flour, cassava flour, baking soda, and salt). Whisk together to combine.
Add the dry ingredients to the bowl with the wet ingredients. Whisk together to form a batter with no lumps or streaks of dry ingredients. Avoid over-mixing.
Pour the batter into the lined bread pan and place in the oven for 45-55 minutes (50 minutes was perfect for my oven) or until you can pierce the center with a toothpick and have it come out clean. The outside browns easily, so it is not the best indicator of doneness. If the center is not done but the top is getting dark you can loosely tent the pan with tinfoil for the last 5-10 minutes.

Notes

- This recipe is only lightly sweetened with maple syrup, so we are relying on overripe bananas to make it deliciously sweet. Be sure your bananas are nice and spotty, or even brown.

- Make sure the loaf is completely cooked before pulling it from the oven or it will sink and have a gooey center. Use a toothpick to poke the center to assess doneness. The outside of the bread will brown before the center is fully cooked, so don't use appearance as the only indicator.

Storage - This bread is best stored at room temperature completely cooled and wrapped securely in foil. It tends to dry out more when stored in the fridge. The bread will maintain quality for 3-4 days on the counter.

Nutrition