Chickpea flour has a faintly nutty flavor when baked, which enhances the natural, tropical sweetness of the ripe bananas. Complement these two main ingredients by selecting your fat and sweetener of choice. For added texture, choose one (or both!) of the optional mix-ins: pecans or chocolate chips. This recipe is very versatile depending on what you have available in your pantry!
Chickpea Flour Banana Bread
Yield: 1 loaf
Ingredients
1 1/2 cups chickpea flour
1 Tbsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 eggs, room temperature
1 1/2 cups mashed very ripe bananas (about 3 large bananas)
3 Tbsp brown sugar
2 Tbsp melted virgin coconut oil
2 tsp vanilla
Directions
1. Preheat oven to 335°F. (I have a convection oven. If using a standard oven, increase temperature to 350°F.)
2. Grease loaf pan with Crisco.
3. In large bowl, whisk together flour, baking powder, cinnamon, and salt.
4. In medium bowl, combine eggs, bananas, brown sugar, coconut oil, and vanilla until well blended.
5. Add banana mixture to flour mixture and stir until just blended. Spread batter evenly in prepared pan.
6. Bake 35-40 minutes, until top is golden brown and toothpick inserted in center comes out clean.
7. Let bread cool in pan on wire rack for 10 minutes. Then remove bread from pan and transfer to rack to cool completely.
Notes
• Fat: Coconut oil can be replaced with vegetable oil, melted butter, or ghee.
• Sweetener: Brown sugar can be replaced with honey, maple syrup, or coconut sugar.
• Banana Nut Bread: Add 1/2 cup pecan chips (as seen in photo).
• Chocolate Chip Banana Bread: Omit cinnamon and add 1/2 cup miniature semisweet chocolate chips.
• Banana Muffins: Divide batter among 18 greased muffin cups and bake 10-15 minutes.
• Storage: Store cooled bread, wrapped in foil or plastic wrap, in refrigerator for up to 5 days. Alternatively, wrap bread in plastic wrap and then foil, completely enclosing loaf, and freeze up to 3 months. Let thaw at room temperature for 4-6 hours before serving.
Recipe adapted from Power Hungry.
