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Chocolate Chip Gluten-Free CHICKPEA Banana Bread made with – you guessed it – chickpeas!

Simply blend the ingredients in a blender for a fluffy, dense, flavorful and delicious banana bread that is grain-free, refined sugar-free, dairy-free and healthy!

Flourless Chickpea Banana Bread - gluten-free chocolate chip banana bread made using garbanzo beans

You knew this was coming, didn’t ya?

It was only a matter of time…

If you’ve been around The Roasted Root a while, you know I have a tendency to make sweet treats using chickpeas or black beans. 

On this week’s edition of bean-infused deliciousness, we’re baking banana bread! No need for flour of any kind! All you need is a can of garbanzo beans (chickpeas), and you have a solid foundation for bean bliss.

Gluten-Free Chocolate Chip Garbanzo Bean Banana Bread - flourless banana bread made with chickpeas - refined sugar-free, dairy-free

Highlight Reel:

  • Gluten-free and grain-free
  • Dairy-free
  • Refined sugar-free
  • Lower in fat and sugar than regular banana bread
  • Fun and easy to prepare with minimal cleanup

Chickpea Banana Bread - flourless gluten-free banana bread recipe made with garbanzo beans

Let’s discuss the details behind this bread.

Ingredients for Chickpea Banana Bread:

Garbanzo Beans (aka chickpeas): The base of the banana bread! Garbanzo beans take the place of flour in this recipe – you’ll need 1 can of garbanzo beans

Ripe Bananas: The banana portion of the banana bread 😉 Make sure you use very ripe bananas with a lot of brown spots for the best results. The browner they are, the sweeter they will make the bread! You need ⅔ cup of mashed ripe banana, which should be 2 medium ripe bananas.

Eggs: Eggs help fluff up the bread and hold it together. I haven’t tested the recipe using an egg replacer yet, but I imagine aquafaba eggs would work. Flax eggs will make the bread very dense.

Gluten-Free All-Purpose Flour (Optional): For a fluffier, sturdier bread, add just 1/4 cup of your favorite gluten-free flour blend. I use Bob’s Red Mill’s gluten-free 1-to-1 Baking flour. While the bread will still turn out without the use of flour, it will be enhanced by flour. 😉

Coconut Sugar: In addition to the ripe bananas, we sweeten the bread with coconut sugar. Coconut sugar is lower on the glycemic index than regular sugar, making the bread a better option for those who are trying to keep their blood sugar under control. If you don’t have coconut sugar on hand, you can use granulated cane sugar or brown sugar.

Baking Powder, Baking Soda & Cider Vinegar: The leavening agents! The combination of baking powder, baking soda, and vinegar helps leaven the bread. If you don’t have cider vinegar, use lemon juice, lime juice, rice vinegar or any type of edible acidic fluid.

Sea Salt: The flavor enhancer! Sea salt makes the bread taste sweeter without having to add more sugar. It also gives the bread rich, well-rounded flavor.

Chocolate Chips: Because we love studding everything with chocolate, we toss in some chocolate chips. These are optional, but always recommended.

Optional Add Ins: You can add ½ cup of chopped walnuts or pecans if you enjoy banana nut bread. 

Chocolate Chip Gluten-Free Banana Bread made with garbanzo beans! An easy flourless healthy banana bread recipe - refined sugar-free, dairy-free

Now that we have the ingredients down, let’s bake the bread!

How to Make Chickpea Banana Bread:

Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.

Drain and rinse the garbanzo beans in a colander. Pat them dry using a paper towel – it’s okay if the beans are a little wet, but try to get them as dry as possible.

How to Make Chickpea Banana Bread

Add all ingredients except for the chocolate chips to a blender and blend until smooth.

How to make garbanzo bean banana bread in a blender

Add the chocolate chips to the batter and stir in until combined.

How to make garbanzo bean banana bread in a blender

Transfer the banana bread batter to the parchment-lined loaf pan and bake on the center rack of the oven 40 to 50 minutes. I bake mine for 45 minutes, then turn off the oven and allow the loaf to sit another 5 minutes in the hot oven.

Remove the loaf from the oven and allow it to cool at least 1 hour before slicing and serving.

Flourless Garbanzo Bean Banana Bread - gluten-free banana bread made refined sugar-free, dairy-free with chickpeas!

More Sweet Treats Using Beans:

Bean bread on repeat!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Chickpea Banana Bread - flourless gluten-free banana bread recipe made with garbanzo beans

Flourless Chickpea Banana Bread

4.47 from 43 votes
This Flourless Chickpea Banana Bread recipe is made with - you guessed it - garbanzo beans! An easy flourless blender banana bread that is secretly healthy!
Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 1 loaf

Ingredients

Instructions

  • Preheat the oven to 350 degrees F and line a 9” x 5” loaf pan with parchment paper.
  • Drain and rinse the garbanzo beans in a colander and pat them dry using a paper towel (try to get as much water off as possible, but it's fine if they're a little moist).
  • Add all ingredients except for the chocolate chips to a blender and blend until smooth.
  • Add the chocolate chips to the batter and stir in until combined.
  • Transfer the banana bread batter to the parchment-lined loaf pan and bake on the center rack of the oven 40 to 50 minutes. I bake mine for 45 minutes, then turn off the oven and allow the loaf to sit another 5 minutes in the hot oven.
  • Remove the loaf from the oven and allow it to cool at least 1 hour before slicing and serving.

Notes

Note: Add 1/4 cup gluten-free all-purpose flour for an even fluffier banana bread.
Click here to add your own private notes.

Nutrition

Serving: 1of 12 · Calories: 182kcal · Carbohydrates: 30g · Protein: 5g · Fat: 6g · Fiber: 4g · Sugar: 19g
Author: Julia Mueller
Course: Quick Breads
Cuisine: American
Keyword: banana bread, chickpeas, chocolate, dairy free, garbanzo beans, gluten free, healthy, refined sugar free
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
Flourless Garbanzo Bean Banana Bread - gluten-free banana bread made refined sugar-free, dairy-free with chickpeas! #grainfree #glutenfree #dairyfree #healthy #breakfast #snack #bananabread

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Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Bowls, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

Read More About Julia

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4.47 from 43 votes (43 ratings without comment)

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Questions and Reviews

  1. I have been baking this bread for several years as a gluten-free option for our artists’ breakfast at Art in the Square in Southlake, TX. It is BY FAR the most asked-for recipe, and I am always happy to direct people to your site. I really appreciate being able to offer a high-fiber, high-protein, gluten-free option amidst the sugary breakfast breads!

    Reply

    1. Thanks so much for the sweet words, Laurie! I appreciate you sharing my site with others – this is so heart-warming xoxo

      Reply

    1. Oh interesting! From time to time, I add gluten-free flour to my recipes made with beans so they they are sturdier and fluff up more, so I definitely think flour would help. I would recommend 1/4 cup! xoxoxo

      Reply

      1. Hi Mary! I haven’t tested the recipe using flax eggs. I once tried replacing the eggs in black bean brownies with flax eggs and ended up with molten goo…I imagine the same thing would happen here. Unfortunately, my bean recipes require eggs unless other adjustments are made (like adding flour), and I haven’t tested it myself yet. I wish I had a better answer for you!

    1. Hi Priyanka! Yes, absolutely! Brown sugar works great as a 1:1 replacement for coconut sugar. Hope you love the bread! 😀

      Reply

  8. Hi
    Would it be even healthier to used stevia ?
    Would love to know your thoughts

    Also, how would almond meal make it fluffier ? Won’t it make it more dense ?

    Reply

    1. Hi Teresa,

      Yes, you can use Stevia to sweeten the bread instead of coconut sugar. In my experience, adding a flour like almond flour or gluten-free all-purpose flour helps to bind a bean-based bread and makes it more fluffy. It you’re concerned about it getting too dense, you can leave the flour out 😉

      Reply

      1. Ok I’ll get back to you on this! Will make now

        What are your personal thoughts about stevia vs sugar?

      2. I prefer baking with natural sugar, like coconut sugar or pure maple syrup over sugar-free sweeteners because I like the taste better. I do have folks in my family who watch their blood sugar so when I bake for my family, I use sugar-free sweeteners. It’s definitely a matter of preference. 🙂

      3. I’ve just baked this, it’s super easy and delicious. Straight out of the oven (after a quick cool down) it’s super moist. Personally I found it too salty. It is also quite eggy.
        I’d definitely make this again.

        I also used stevia (1/6 cup) instead of coconut sugar

      4. Hi Teresa,

        Thanks so much for sharing. Did you use iodized salt? It is much saltier than sea salt if so 😀 Thanks for providing your stevia measurement!

  9. Hi Julia, I’m intolerant to garbanzo beans. Do you think I could use another type of beans? (Red, black, cranberry, white?) Thanks.

    Reply

  10. Could I substitute maple syrup for the coconut sugar, If I add the additional flour or do you think that would still be too wet.I know you probably haven’t tested this but just wondering if you have any insight on trying that. Thanks!

    Reply

    1. Hi Angelica,

      I bet you can use pure maple syrup if you add some flour to offset it, for sure. It won’t need very much (3-4 Tbsp), because the bananas already provide a lot of sweetness. Hope you enjoy! 😉 xoxo

      Reply

  14. Have you tried using dried garbanzo beans rather than canned? I’m wondering if I soak them if it’ll turn out the same or if the need to be canned.

    Thanks for the recipe – can’t wait to try it

    Reply

    1. Hi Gregg,

      I haven’t tested the recipe using dry, but I assume it will work. Just be sure you cook the soaked garbanzo beans before using them in the recipe 😉 Go with 1 3/4 cup cooked beans and it should work out great! xo

      Reply

    1. Hi Cassandra!

      My apologies – the flour is actually completely optional so you don’t have to add it. If you’d like, you can add 1/3 cup almond flour, which will make the recipe a bit fluffier. Hope you enjoy! xo

      Reply

  16. If substituting almond flour. What would the amount be in almond flour vrs gluten free flour for yr chickpea banana bread Anxious to try thxs. Love your blog

    Reply

    1. Hi Judith!

      So sorry for the confusion – the flour is actually completely optional so you don’t have to add it. If you’d like, you can add 1/3 cup almond flour, which will make the recipe a bit fluffier. Let me know if you try it! 😀 xo

      Reply