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.
What’s in a name?
Garbanzo, gram, or cici bean flour—these are all alternative names for chickpea flour.
Fluffy, Kid-Friendly Banana Bread
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:
- calories166
- protein4 g
- total fat4 g
- sat. fat2 g
- total carbohydrates31 g
- sugars17 g
- fiber3 g
- sodium10 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.
Michelle von Hahn loves living a healthy lifestyle and will often be found cooking and baking recipes, which can be viewed on her Healthy Num Num blog and Instagram page @healthynumnumblog.
