Banana Bread (Made with Chickpea Flour/Besan)
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.
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line a loaf pan (8X4 inch) with parchment paper.
  3. In a medium bowl sift the chickpea flour (besan).
  4. Whisk in the baking soda, cinnamon and salt; set aside.
  5. 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.
  6. Add the dry ingredients to the wet ingredients and mix until just combined (don’t over mix).
  7. Fold in the chocolate chips and walnuts (if adding).
  8. Pour the batter into into a prepared pan and smooth top.
  9. Bake for 40-55 minutes or until a tester inserted into the centre comes out clean.
  10. 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.
  11. Cut into slices and enjoy!