Chickpea Banana Bread


The next few posts will be dedicated to the humble chickpea.  Maybe the most versatile legume in existence, and definitely one of my favourites because of that.

I’m sure you’re no stranger to using chickpea flour, and if you’re gluten intolerant, you’ve probably come across it more often than not.  It’s found a lot in gf flour substitutes, and in this instance, i’m going to use it solely for that purpose.

So, before you go scrunching up your nose, I dare you to try this recipe out.  You won’t regret it!


Banana Bread

Makes 1 loaf


1 1/2 cups of fine chickpea (besan) flour

1 TBS baking powder

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

1/2 tsp celtic sea salt

1 1/2 cup very ripe mashed bananas (approx. 3 large)

1/3 cup firmly packed coconut sugar

2 eggs

2 tsp of vanilla extract

1/4 cup of coconut oil, melted

1 banana, sliced for topping

2 TBS maple syrup for glaze (optional)


Pre heat oven to 180 degrees celcius.  Line a loaf tin with baking paper and set aside.

In a medium bowl, mix bananas, oil, eggs, sugar and vanilla extract.  In a large bowl, mix flour, baking powder, spices and salt.  Add wet ingredients to the dry ingredients and mix gently with a whisk to combine all the ingredients well.

Pour into prepared loaf tin, arrange the extra banana in which ever way you like on top, and bake in the oven for approximately 1 hour, or until a skewer inserted in the centre comes out clean.

Once out of the oven, use a pastry brush to glaze the top with maple syrup.  This is an optional step but highly recommended.

Leave in pan for 10 minutes, then remove and leave on wire rack to cool.

Because all ovens vary, start checking at the 45 minute mark to avoid burning.

Stores well in the fridge for up to 5 days, on the counter for up to 3, and frozen in slices for up to 3 months.



Peas, love and mungbeans



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