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 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.
Nutrition
Serving: 1of 12 | Calories: 182kcal | Carbohydrates: 30g | Protein: 5g | Fat: 6g | Fiber: 4g | Sugar: 19g