Chickpea Flour Banana Bread is a soft, moist, and flavorful loaf, completely vegan, gluten-free, and made with no eggs.
Whether for breakfast or an afternoon snack, every bite is filled with the rich taste of bananas and dairy-free chocolate chips for extra indulgence!
If you love easy banana loaf recipes, try my chocolate chunk banana bread or banana pumpkin bread.
Chickpea flour banana bread is one of my favorite ways to bake with chickpea flour (aka garbanzo bean flour), a protein-packed, gluten-free flour that I fell in love with after going vegan.
If you've tried my chickpea flour cookies, chickpea flour omelette, or chickpea flour pancakes, you already know how versatile and amazing this ingredient is.
In this banana bread, chickpea flour creates a wonderfully fluffy and tender texture that melts in your mouth. It's naturally sweetened with ripe bananas, a touch of cane sugar, and melty dairy-free chocolate chips, making every bite rich and decadent.
I love baking a loaf ahead of time and enjoy a slice with a warm cup of cocoa and a dollop of peanut or cashew butter for a quick, satisfying breakfast or afternoon treat. Trust me, you're going to fall in love with this one!
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Ingredients and Substitutions
- Chickpea flour: This adds a hearty, slightly nutty texture that makes the bread wonderfully satisfying.
- Ripe bananas: Use very ripe or overripe bananas for maximum natural sweetness and a super moist loaf.
- Sugar: I used cane sugar, but white (granulated) sugar or brown sugar works just as well.
- Vegetable oil: Any neutral oil, like sunflower or canola, will keep the bread soft and moist.
- Chocolate chips: They add a rich chocolate flavor to every bite. You can also use chocolate chunks as an alternative.
- Plant-based milk: I used almond milk, but soy or oat milk are great alternatives.
- Baking soda & vinegar: A mix of baking soda and apple cider vinegar helps the bread rise and stay fluffy; white vinegar works too.
- Vanilla extract: Enhances the sweetness with a warm, fragrant aroma.
- Salt: A pinch of salt balances the sweetness and brings out the other flavors.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Chickpea Flour Banana Bread
Step 1: Preheat the oven to 350°F (180°C). In a large mixing bowl, mash the bananas with a fork until smooth.
Step 2: Add the wet ingredients to the mashed bananas: plant-based milk, vegetable oil, vanilla extract, and vinegar. Stir well to combine.
Step 3: In the same bowl, add the dry ingredients: chickpea flour, sugar, baking soda, and salt. Mix until fully combined.
Step 4: Stir in the chocolate chips and mix until they are evenly distributed throughout the batter.
Step 5: Pour the batter into a 9x5-inch loaf pan lined with parchment paper. If desired, sprinkle extra chocolate chips on top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy!
Storage
Store the cooled bread in an airtight container at room temperature for up to 2 days, or refrigerate it in an airtight container for up to 1 week.
To freeze, slice the bread and place it in freezer-safe bags for up to 2 months. Thaw at room temperature before serving.
Variations
- Nutty crunch: Fold in chopped walnuts, pecans, or almonds for extra texture and flavor.
- Spiced twist: Add cinnamon, nutmeg, or cardamom for a warm, cozy spice flavor.
- Double chocolate: Add cocoa powder to the batter for an ultra-rich, chocolate-filled loaf.
Marinela's Tips
- Use very ripe bananas: The riper your bananas, the sweeter and more moist your bread will be. Look for bananas with plenty of brown spots.
- Measure the bananas: I used 3 medium bananas, which equals about 1 ⅓ cups. If you don't have enough ripe bananas, you can supplement with homemade applesauce or pumpkin puree.
- Stick with chickpea flour for the best results, as chickpea flour alternatives may not provide the same texture and flavor.
- Check for doneness: Ovens vary, so start checking the bread around 45 minutes. Insert a toothpick into the center; if it comes out clean, the bread is done.
- Let it cool completely: Allow the bread to cool before slicing to ensure it holds its shape and has the perfect texture.
Frequently Asked Questions (FAQ's)
Yes, chickpea flour can be used for baking and adds a hearty texture, especially in gluten-free recipes. It works well in cakes, breads, and cookies, providing moisture and a mild, nutty flavor.
Yes, you can omit the chocolate chips for a simpler bread or swap them with nuts, dried fruit, or seeds for different textures and flavors.
Vinegar, when combined with baking soda, helps the bread rise and gives it a light and fluffy texture.
Yes, you can! Adjust the baking time to around 20-25 minutes, or until a toothpick comes out clean.
More Vegan Chickpea Flour Recipes
- Fudgy chickpea brownies
- Yeast-free chickpea crackers
- Garbanzo flour pizza crust
- Garbanzo bean fritters
- Chickpea flour frittata muffins
- Easy chickpea flour tortillas
More Ripe Banana Recipes
- Chocolate chunk banana muffins
- Cinnamon banana bread with apples
- Moist blackberry bread
- Oatmeal apple banana cookies
- 2 Banana muffins
- Green banana pancakes
- Pumpkin banana bread muffins
📖 Recipe
Chickpea Flour Banana Bread (Vegan & Gluten-Free)
Equipment
- 9x5 inch loaf pan lined with parchment paper
- Mixing bowl
Ingredients
Dry ingredients
- 1 + ¾ cups chickpea flour
- ⅓ cup cane sugar or white/brown sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup vegan chocolate chips
Wet ingredients
- 1 + ⅓ cups mashed ripe bananas (~3 medium bananas)
- ¼ cup unsweetened almond milk or any plant-based milk
- 2 tablespoons neutral vegetable oil
- 1 teaspoon apple cider vinegar or white vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and line a 9x5-inch loaf pan with parchment paper. Mash bananas in a bowl.1 + ⅓ cups mashed ripe bananas
- Add wet ingredients to mashed bananas. Stir to combine.¼ cup unsweetened almond milk, 2 tablespoons neutral vegetable oil, 1 teaspoon apple cider vinegar, 1 teaspoon vanilla extract
- Mix in dry ingredients until fully incorporated.1 + ¾ cups chickpea flour, ⅓ cup cane sugar, 1 teaspoon baking soda, ¼ teaspoon salt
- Stir in chocolate chips.⅓ cup vegan chocolate chips
- Pour into a lined loaf pan. Add extra chips on top (optional). Bake 45-50 minutes, until a toothpick comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- Store in an airtight container for up to 2 days at room temperature or 1 week in the fridge. To freeze, slice, and store in freezer-safe bags for up to 2 months. Thaw at room temperature.
- Use ripe or overripe bananas for natural sweetness and moisture.
- Start checking at 45 minutes. If a toothpick comes out clean, the bread is done. If not, bake for 5 more minutes.
- Cool completely before slicing for the best texture.
Nutrition
If you try this banana chickpea flour bread, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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