Flourless Chickpea Banana Bread (Gluten-Free)

Flourless chickpea banana bread made with – you guessed it – chickpeas instead of flour! 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, grain-free, flourless
  • 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.

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 @TheRoastedRoot on Instagram!

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

Flourless Chickpea Banana Bread

Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: banana bread, chickpeas, chocolate, dairy free, garbanzo beans, gluten free, healthy, refined sugar free
Prep Time: 10 minutes
Cook Time: 55 minutes
Servings: 1 loaf
Calories: 182 kcal
Author: Julia

Gluten-free chocolate chip banana bread made flourless with chickpeas!

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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
  • 1/2 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

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

  2. 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).

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

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

  5. 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.

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

Recipe Notes

Note: Add 1/4 cup gluten-free all-purpose flour for an even fluffier banana bread.

Nutrition Facts
Flourless Chickpea Banana Bread
Amount Per Serving (1 of 12)
Calories 182 Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 19g21%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

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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Comments

  1. Judith santora

    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. Julia Post author

      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
    1. Julia Post author

      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
  2. Gregg

    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. Julia Post author

      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
  3. Angelica

    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. Julia Post author

      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
  4. Isabelle

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

    Reply
  5. Teresa

    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. Julia Post author

      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. Julia Post author

          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. 🙂

          Reply
          1. Teresa

            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

            Reply
            1. Julia Post author

              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!

              Reply

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