This version of my banana bread is made using chickpea flour/besan (it’s just finely ground dried chickpeas). This flour gives the banana bread a rich taste, slightly nutty and is naturally gluten-free. I always add in chocolate chips and nuts to kick it up a notch - amazing texture, decadent and simply delicious! Free free to add coconut flakes, blueberries etc - the choices are endless.
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Ingredients
- 3 Medium Overripe bananas, mashed
- 1/4 Cup Maple Syrup
- 2 Eggs (at room temperature)
- 1/3 Cup Coconut oil melted
- 2 Teaspoon Pure vanilla extract
- 1 Teaspoon Apple cider vinegar
- 1 1/2 Cup Chickpea flour (Besan or Gram Flour)
- 1 Teaspoon Baking soda
- 1/2 Teaspoon Cinnamon
- 1/4 Teaspoon Himalayan salt (or pink salt)
- 1/2 Cup Chocolate chips Optional
- 2/3 Cup Walnuts Optional
Ingredients
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Instructions
- Preheat oven to 350 degrees F.
- Line a loaf pan (8X4 inch) with parchment paper.
- In a medium bowl sift the chickpea flour (besan).
- Whisk in the baking soda, cinnamon and salt; set aside.
- In a large bowl, mix the mashed bananas, maple syrup, eggs, coconut oil, vanilla extract and apple cider vinegar. Mix until all combined and creamy.
- Add the dry ingredients to the wet ingredients and mix until just combined (don't over mix).
- Fold in the chocolate chips and walnuts (if adding).
- Pour the batter into into a prepared pan and smooth top.
- Bake for 40-55 minutes or until a tester inserted into the centre comes out clean.
- Remove from the and cool on a wire rack for 20 minutes. Then remove the bread from the pan and cool completely on a wire rack.
- Cut into slices and enjoy!
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