Chickpea Banana Bread Recipe
This Chickpea Banana Bread recipe is made with - you guessed it - garbanzo beans! An easy blender banana bread that is secretly good for you!
Servings: 1 loaf
Calories: 182kcal
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 45 to 60 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. Insert a digital thermometer into the center of the bread. It is ready if the internal temperature is 190 degrees Fahrenheit or higher. If the internal temp is lower than 190, continue baking until it comes to temp.
- 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.
Nutrition
Serving: 1of 12 | Calories: 182kcal | Carbohydrates: 30g | Protein: 5g | Fat: 6g | Fiber: 4g | Sugar: 19g