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My quick and easy vegan chickpea flour banana bread is a dream come true! In addition to being vegan, this moist, delicious bread is also oil-free, grain-free, and gluten-free.
Grain-Free Gluten-Free Oil-Free Vegan Chickpea Flour Banana Bread
Dear Power Hungry,
I only have about 100 banana bread recipes. I need something new and exciting to add to the rotation. Any thoughts? Sincerely, B.A. Nana
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Dear Ms. Nana,
Thanks so much for writing; it sounds like you are in quite a jam! But I do, indeed, have an exciting new option for your 101st banana bread recipe: Vegan Chickpea Flour Banana Bread.
Banana bread made from beans? I know, it sounds alarming. But chickpea flour is amazing. It’s high in protein and dietary fiber, but you (and your family or guests) will only know that they are eating something delicious. It’s so fun to fool people into eating well, right?
Camilla @ Power Hungry
Recipe Benefits
This remarkable vegan chickpea flour banana bread is super-delicious, moist & satisfying, as well as:
- Vegan (egg-free, dairy-free)
- Gluten-free
- Grain-free
- Oil-free
- Super easy to make
- Made in one bowl
Ingredients for the Vegan Chickpea Flour Banana Bread
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
The ingredients for the bread are minimal and easily acquired. Here is what you will need:
- Mashed VERY RIPE banana (super-squishy, lots of brown spots)
- Coconut sugar (I have options in the recipe card)
- Vanilla extract
- Chickpea flour (also known as garbanzo bean flour, besan, or gram flour)
- Flaxseed meal
- Ground cinnamon
- Baking soda
- Salt
Banana Success Tips
- It is very important to use very ripe (sweet, squishy) bananas (mostly brown on the peels) for the recipe to work. Fresh, all-yellow bananas are not liquid-y enough, nor sweet enough (those starches are converted to sugar as the bananas become super-ripe).
- I like to freeze my super-ripe bananas for future baking. When defrosting, do not drain the bananas. Measure the defrosted bananas WITH the defrosted liquid.
- Also, mash the bananas super-fine. I used my immersion blender to blend the bananas entirely smooth.
How to Make Vegan Chickpea Flour Banana Bread
Step One: Preheat Oven & Prepare Baking Pan
Preheat the oven to 350F (180C). Spray a 9×5-inch loaf pan with nonstick baking spray.
Step Two: Whisk the Wet Ingredients
In a large bowl, whisk the bananas, flaxseed meal, coconut sugar and vanilla extract until blended.
Step Three: Stir in the Dry Ingredients
Add the chickpea flour, cinnamon, baking soda and salt to the bowl.
Stir until completely blended, then scrape the batter into the prepared pan, smoothing the top.
Step Four: Bake the Bread
Bake the bread in the preheated oven for 42 to 46 minutes until golden brown and a toothpick inserted near the center of the loaf comes out with only a few moist crumbs attached.
Tip: Tent the Banana Bread with Foil while Baking
To prevent over-browning, I suggest tenting the banana bread with a sheet of aluminum foil during the last 10 to 15 minutes of baking.
Step Five: Cool the Bread
Cool the bread in the loaf pan for 10 minutes before removing and cooling completely on a cooling rack.
Cool the bread completely before slicing it. Isn’t this a gorgeous bread?
FAQ
How Should the Bread Be Stored?
Store the cooled banana bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.
What is the Taste & Texture of the Bread?
This is a moist, yet firm, loaf with a deep banana flavor. The flaxseed meal is high in natural omega-3 fatty acids, so you will not miss the oil at all!
The bread has a beautiful sweetness, despite having no more than 1/3 cup of added sweetener.
Can I Use Something Other Than Chickpea Flour?
Apologies, but no, this recipe will only work with chickpea flour.
Happy Baking!
Related Recipes:
Vegan Chickpea Flour Banana Bread
Quick and easy vegan chickpea flour banana bread! Made in 1 bowl, it is also oil-free, grain-free, and gluten-free.
Ingredients
- 2 cups (500 mL) finely mashed VERY RIPE bananas
- 1/3 cup (64 g) coconut sugar
- 2 teaspoons (10 mL) vanilla extract
- 1/3 cup (35 g) flaxseed meal
- 1 and 3/4 cups (210 g) chickpea flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350F (180C). Spray a 9x5-inch (22.5x12.5 cm) loaf pan with nonstick cooking spray.
- In.a large bowl, whisk the mashed banana, coconut sugar and vanilla until blended.
- Add the chickpea flour, flaxseed meal, cinnamon, baking soda and salt to the bowl; stir until completely blended and smooth. Spread batter evenly in prepared pan, smoothing the top.
- Bake in the preheated oven for 42 to 46 minutes until deep golden brown and a toothpick inserted near the center comes out with only a few moist crumbs attached. (TIP: tent the bread with foil during the last 10-15 minutes to avoid over-browning).
- Cool the bread in the pan for 10 minutes before removing to a cooling rack. Cool completely before slicing.
Notes
Storage: Store the cooled banana bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week or the freezer for up to 6 months.
Sugar Options: An equal amount of brown sugar or natural cane sugar can be used in place of the coconut sugar.
Nutrition Information
Yield 14 Serving Size 1Amount Per Serving Calories 105Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 174mgCarbohydrates 20gFiber 3gSugar 10gProtein 3g
Margot
Sunday 12th of November 2023
Really great bread, thanks, used up a heap of my bananas (doubled the batch, made some muffin shapes too)
Ann
Tuesday 31st of October 2023
My daughter is allergic to flaxseeds. Do you have any suggestions for a substitute?
Camilla
Wednesday 1st of November 2023
Hi Ann! An equal amount of ground chia seeds will work.
Dawid
Saturday 28th of October 2023
I really like your recipies but since when do we measure bananas in ml or cups :D
Camilla
Wednesday 1st of November 2023
Hi Dawid! Thanks so much, glad you like the recipes. I’m not quite sure what you mean. Do you mean instead of grams? Cups and ml (on a liquid measuring cup) for quantity of mashed very ripe banana is the standard (norm) for American baking.
Janice
Saturday 16th of September 2023
Hi Camilla, how many gram of the baking powder to replace for 1 tsp of the baking soda and thank you.
Camilla
Monday 18th of September 2023
Hi Janice,
In general, it is three times the amount of baking powder to replace 1 teaspoon of baking soda. So 3 teaspoons baking powder (15 grams) to replace 1 teaspoon baking soda. Be sure to leave out the vinegar or lemon juice (it is need to activate baking soda, but not needed with baking powder, which contains the acid element--cream of tartar--already).
Cazsy
Sunday 23rd of April 2023
Thank you for this great recipe. I made it for the first time without the added sugar and it came out delicious. Me and my 2 year old love it. Can’t wait to make it again!!
Camilla
Saturday 29th of April 2023
Hooray! That's wonderful, Cazsy! And thank you for sharing that you made it (successfully!) without added sugar. I appreciate it, and I know other readers will, too!