Chickpea Flour Banana Bread

Chickpea Flour Banana Bread

from theconsciousplantkitchen.com
70 min
12 servings

A moist banana bread made with chickpea flour, no eggs, no dairy, no butter, and 100% vegan friendly.

Ingredients

  • 1 3/4 cup Mashed Bananas (about 4 large ripe bananas)
  • 1/3 cup Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Ground Cinnamon
  • 2 teaspoons Apple Cider Vinegar
  • 1 tablespoon Baking Powder
  • 1 1/2 cup Chickpea Flour (spoon, slightly pack and level (245g, 8.6oz))
  • 1/2 cup Vegan Dark Chocolate Chips (- optional)

Directions

  1. 1

    Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Oil the pan and paper with coconut oil. Set aside.

  2. 2

    Measure your chickpea flour in a medium-size mixing bowl. Using weight: grams or oz for precision. Otherwise, spoon, pack and level your measuring cups. If lumps show in your flour, squeeze between your fingers to remove them. Set bowl aside.

  3. 3

    In another large mixing bowl, combine mashed bananas, maple syrup, vanilla extract, cinnamon, apple cider vinegar, and baking powder.

  4. 4

    Gradually stir in chickpea flour, make sure your flour has no lumps, or it will form packets of flour in the dough that can taste bitter.

  5. 5

    Stir in chocolate chips and transfer the bread batter into the prepared loaf pan.

  6. 6

    Bake for 55 to 65 minutes, tent the loaf pan with foil paper after 40 minutes to prevent the top from browning too fast. You know it's ready when a skewer inserted in the center of the loaf comes out clean with no to a little crumb on it.

  7. 7

    Store the bread in a sealed cake box in the fridge for up to 4 days or freeze slices and thaw the day before serving.