Let this gluten-free banana bread fill your kitchen with amazing aromas as it bakes!
Is there anything homier than the smell of banana bread baking in your oven? The warm spices and delectable mashed banana scents fill your kitchen and living space with the unmistakable aroma of what’s to come in the finished loaf. Whether you enjoy it warm or cooled, a slice of banana bread is a delicious not-too-sweet treat with your afternoon tea or coffee or a yummy breakfast.
Just because you follow a gluten-free diet doesn’t mean you have to give up baked goods like banana bread. Enter chickpea flour, which makes a quick bread like this not only possible but tasty. Chickpeas aren’t just for hummus! Chickpea flour banana bread is made with honey, cinnamon, nutmeg, and mini chocolate chips (because why not?) and slices beautifully when served.
You will love making and enjoying chickpea flour banana bread, as it’s a straightforward, foolproof recipe. Once you slice and enjoy, you get moist, flavorful bread that is studded not only with chocolate chips but delicious chopped walnuts as well. Keep it for yourself or take the loaf to a friend or neighbor in need as a kind and helpful gesture. Chickpea banana bread may just become your go-to.
Buying and using chickpea flour
Chickpea flour is just what it sounds like: ground-up chickpeas that result in a fine, pale-colored flour you can use in baking and other recipes. The one used here is also known as gram or besan flour and is made from brown desi chickpeas. Look for it in the baking aisle of your supermarket, online, or in Asian specialty grocery stores. You can toast it in a skillet for a few minutes to amplify its nutty flavor or just use it straight out of the bag. Chickpea flour can also be used to make pancakes, vegan “omelettes” and quiches, and specialties such as the Italian farinata or the French socca (both are flatbreads).
How do I store leftovers?
Store leftover chickpea banana bread at room temperature (in an airtight container or in a resealable plastic bag) for up to 3 days. You can also refrigerate leftovers for up to 1 week, but the texture will become a bit denser (it doesn’t affect the flavor). For longer storage, freeze leftovers for up to 3 months. Cut into individual slices, wrap them in plastic wrap, and put each slice into a resealable plastic bag. You can pull out a piece anytime you get a craving for this wonderful bread. Thaw it at room temperature or pop it in your microwave on the defrost setting before eating.
Serving suggestions
Serve banana bread at breakfast alongside other gluten-free baked goods like Gluten-Free Scones. Set out a variety of spreads like butter, peanut butter, whipped honey, and jam to go with the baked items. If you want something substantial (but also gluten-free), serve alongside tasty Gluten-Free Breakfast Casserole or Protein Oatmeal. But of course, banana bread isn’t just for breakfast. It makes for a nice midday snack or even a simple sweet bite after dinner.
Chickpea Flour Banana Bread
Ingredients
- 3 medium ripe bananas mashed (about 1 1/3 cups)
- 1/4 cup honey
- 2 large eggs at room temperature
- 5 tablespoons olive oil or melted and cooled coconut oil
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 1/2 cups chickpea flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (gluten-free certified)
- 1/3 cup chopped walnuts
Instructions
- Preheat your oven to 350°F. Line a 8×4-inch loaf pan with parchment paper.
- In a large bowl, mix the mashed bananas, honey, eggs, olive oil, vanilla extract, and apple cider vinegar until the mixture is well blended.
- In a separate bowl, whisk together the chickpea flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gently fold the dry ingredients into the wet, mixing just until combined.
- Fold in the dark chocolate chips and chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing, approximately 1 hour.
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