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Food

Fluffy, Kid-Friendly Banana Bread

Serves 8

Written by
Fluffy, Kid-Friendly Banana Bread

Have ripe bananas? The browner = the better. Nutritious and fluffy, this banana bread is also school friendly, as it’s free from common allergens like eggs, dairy, and nuts. Chickpea flour is a great gluten-free source of protein, fiber, and iron. See the recipe video here.

Ingredients

  • 2 Tbsp (30 mL) ground flaxseed
  • 5 Tbsp (75 mL) water
  • 4 ripe bananas, divided
  • 1 cup (250 mL) chickpea flour
  • 1/4 cup (60 mL) avocado oil
  • 3 Tbsp (45 mL) maple syrup
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 tsp (2 mL) baking powder
  • 1/2 tsp (2 mL) vanilla extract
  • 1/2 cup (125 mL) dark chocolate chips

Nutrition

Per serving:

  • calories 166
  • protein 4 g
  • total fat 4 g
    • sat. fat 2 g
  • total carbohydrates 31 g
    • sugars 17 g
    • fiber 3 g
  • sodium 10 mg

Directions

01
Preheat oven to 350 F (180 C). Line standard-sized loaf pan with parchment paper or grease with avocado oil.
02
In small bowl, mix ground flaxseed and water. Let sit for 5 minutes.
03
In large bowl or food processor, combine all ingredients, except for one banana and chocolate chips. Mix with spoon until combined. Fold in chocolate chips.
04
Pour batter into pan. Slice remaining banana in half lengthways and gently lay on top.
05
Bake 45 to 50 minutes, or until toothpick comes out dry and loaf is golden brown. Let cool for 10 minutes before cutting into slices. Keep in fridge in closed container for up to 1 week.

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