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!
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.
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
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.
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.
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.
More Sweet Treats Using Beans:
- Double Chocolate Vegan Black Bean Cookies
- Flourless Black Bean Banana Bread
- Double Chocolate Black Bean Brownies
- 6-Ingredient Peanut Butter Chickpea Cookies
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!
Flourless Chickpea Banana Bread
Ingredients
- 2 ripe bananas mashed (2/3 cup)
- 2 large eggs
- 1 (15-oz) can garbanzo beans, drained and rinsed
- 1/3 cup coconut sugar
- 1/4 cup gluten-free all-purpose flour optional
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp lemon juice or vinegar
- 3/4 tsp sea salt
- 3/4 cup chocolate chips
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
Nutrition
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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
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
Hi, can I substitute almond or coconut flour for all purpose and if so, what measurement. Thank you
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
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
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
Do you know the nutritional value for this? Sounds good!
I second that! ❤️ I would like to know the nutritional info tok
Just added them to the recipe card 😀
Hi Carol!
I just added the nutrition facts to the recipe card. Enjoy! 😀
Can you use regular sugar instead of coconut sugar?
Hi there, could oat flour be a substitute for almond flour?
Thanks!
Hi Sharon,
You can use oat flour for sure 😀 xo
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!
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
Hi Julia, I’m intolerant to garbanzo beans. Do you think I could use another type of beans? (Red, black, cranberry, white?) Thanks.
Hi Isabelle,
Yes, you can use any type of bean 😉 Hope you enjoy!
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 ?
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 😉
Ok I’ll get back to you on this! Will make now
What are your personal thoughts about stevia vs sugar?
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. 🙂
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
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!
I used pink Himalayan salt!!
Hi I’m allergic to gluten soy and nuts. What are the options I can use?
Hi I was going to try this out , can I use brown sugar instead of coconut sugar ?
Hi Priyanka! Yes, absolutely! Brown sugar works great as a 1:1 replacement for coconut sugar. Hope you love the bread! 😀
Have you tried an egg substitute (like flax) for this recipe?
Hi just wondering how does the bread taste like?it looks dry from the photo
Hi Lisa,
It’s actually super moist! It tastes very strongly of banana 🙂 Hope you love it!
If I do not have baking soda is it ok to just opt that out?
Do you have baking powder? If so, use 1 teaspoon of baking powder 🙂 xoxox
Ah! Mine sank a lot. I didn’t use flour will that help it not sink in the middle?
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
Have you tried making muffins with this recipe?
I have! Bake the muffins for 30 to 35 minutes at 350. xoxoxox
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!
Thanks so much for the sweet words, Laurie! I appreciate you sharing my site with others – this is so heart-warming xoxo