Ce Pain aux bananes à la farine de pois chiches is a healthy vegan, gluten-free banana bread recipe with a moist crumb and delicious crunchy chocolate chips. Bonus, this chickpea version of the vegan banana bread is also sans huile!
je suis un énorme fan of banana bread of all sorts, and in my quest of trying to make healthier versions of the classic, I’ve experimented with flours like Spelt Banana Bread, Oatmeal Banana Bread et Pain aux bananes sans gluten. But I wanted something encore plus spécial.
Chickpeas are a great ingredient full of nutrients and it brings a subtle taste to baking recipes without being overbearing. It can transform a mundane recipe into a tastier and alternative plus saine that everyone will still love!
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Pain aux bananes à la farine de pois chiches
Ingrédients
- 1 ½ tasse Farine de pois chiche - spoon, slightly pack and level
- 1 ¾ tasse Banane écrasée - about four large ripe bananas
- ⅓ tasse de sirop d'érable
- 1 cuillère à café Extrait de vanille
- 1 cuillère à café La cannelle
- 2 Cuillères à café Le vinaigre de cidre
- 1 cuillerée à soupe La levure chimique
- ½ tasse Pépites de chocolat noir sans produits laitiers - - optionnel
Instructions de Pose et d'Entretien
- Preheat oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Oil the pan and paper with coconut oil. Set aside.
- Measure your chickpea flour in a medium-size mixing bowl. Using weight: grams or oz for precision. Otherwise, spoon, pack and level your measuring cups. If lumps show in your flour, squeeze between your fingers to remove them. Set bowl aside.
- In another large mixing bowl, combine mashed bananas, maple syrup, vanilla extract, cinnamon, apple cider vinegar, and baking powder.
- Gradually stir in chickpea flour, make sure your flour has no lumps, or it will form packets of flour in the dough that can taste bitter.
- Stir in chocolate chips and transfer the bread batter into the prepared loaf pan.
- Bake for 55 to 65 minutes, tent the loaf pan with foil paper after 40 minutes to prevent the top from browning too fast. You know it's ready when a skewer inserted in the center of the loaf comes out clean with no to a little crumb on it.
Stockage
- Store the bread in a sealed cake box in the fridge for up to 4 days or freeze slices and thaw the day before serving.
Équipement
Alimentation
Ingrédients et substitutions
Chickpea flour, also known as garbanzo flour, is a healthy, yellowish gluten-free flour made of roasted ground chickpeas. It’s a great flour to make healthy baked recipes, high in protéines à base de plantes, and without using flax eggs. In fact, chickpea flour gathers ingredients very well, making it possible to make egg-free banana bread recipes. The main ingredients you need to make this easy gluten-free, vegan chocolate chips banana bread are:
- Farine de pois chiche – Also known as garbanzo flour. Make sure you are using a fresh bag of flour with no lumps. In fact, chickpea flour is very sensitive to humidity and easily forms lumps. If your flour has lumps, you will end up with bitter, flours lumps in your bread.
- Bananes mûres - Overripe bananas with many dark spots on the skins are the best for this banana bread recipe. It increases the sweetness of your bread.
- La levure chimique – for a fluffy texture.
- Le vinaigre de cidre – to give the bread a rise.
- de sirop d'érable – Or any refined sugar-free liquid sweetener like brown rice syrup or agave syrup. Don’t use a crystal sweetener in this recipe, or your bread will be dry.
- Extrait de vanille – Pour le goût.
- Pépites de chocolat noir végétaliennes – Chickpea flour can have a slightly bitter aftertaste, and adding chocolate chips to your banana bread is a great option to avoid this flavor.
How To Make Banana Bread With Chickpea Flour (in Pictures)
Suggestions de service
This chickpea flour banana bread is delicious plain, for breakfast or as a snack. You can also spread some peanut butter on your bread slice and serve with an almond milk hot chocolate for a delicious vegan breakfast.
More Vegan Banana Bread Recipes
I love ripe banana recipes and especially banana bread. It’s a great recipe to make ahead healthy breakfast bread or snack. Below I listed my other vegan banana bread recipes for you to try
Anxious to make this, as I haven’t find a perfect banana bread yet!
My only question is concerning the amount of WW points a one inch slice would be?
I don’t know how many WW point are my recipes, I don’t create by recipes for a specific diet, simply to be healthy and plant-based.
Pretty good and tasty. I especially like the responsible caloric content. However, the bread was a bit dry. Seeing zero oil in the recipe, I added some applesauce (4Tbs) to the 1x recipe. Perhaps a bit of oil would improve moisture. Other subs–walnuts instead of chocolate chips, maple syrup reduced by 50% by adding the appropriate amount of erythritol. I will serve it with lemon curd spread–that works for covering up the slight dryness. I’d make it again. Thanks for the recipe.
Maple syrup is a liquid humectant that binds moisture, whereas erythritol is a dry crystal that cannot hold water. Removing the syrup reduces the overall hydration of the batter, leaving the dough thirsty and resulting in a crumbly, dry texture.
this is so delicious! I followed the recipe as written with excellent results. The dark chocolate chips are a must! Will definitely me making again!
Thank you so much! I agree, everything taste better with chocolate chips
I made it and just excluded the chocolate chips. The taste is good, but it didn’t really rise. It’s very flat. Do you know why it would be like that? My toddler and husband are still eating it all. 🙂
It’s a gluten-free bread, so there’s no gluten to raise it. For more height in the bread, use a narrow loaf pan.
May I use avocado to replace Banana in this recipe? Thanks
I don’t think it will taste great or firm up as nicely.
I made the bread this morning and sliced into it for an afternoon dessert. I love the simplicity of the recipe and the bread is tasty. I ommitted the chocolate chips and sprinkled coconut flakes and a vertical sliced banana on top.
My only comment is the lack or spices. Next time I will add grated fresh ginger, more cinnamon and vanilla, pinch of salt and poppy seeds, hemp seeds or sesame seeds for crunch.
I love chickpea flour and the amazingly simple and diverse things you can make with it.
Merci pour la recette.
Catherine your recipes are fabulous and this banana bread is delicious. However a couple of points; the metric equivalent for flour is incorrect. 1.5 cups is 180grams. I’m glad I checked when I saw soooo much flour in the bowl. I was also curious about the apple cider vinegar, normally this is paired with baking soda not baking powder. I added walnuts instead of chocolate, next time I’ll add both.
Thank you! I corrected the metric for the chickpea flour it should indeed show 180 grams.
Very tasty! The hardest part is waiting for my bananas to be ripe enough to use!
I used slightly less maple syrup as my bananas were really sweet and ripe. Can’t stop cutting myself slices and eating at all times of the day! Easy to make and very easy to eat!
I know, right!!
Hi Carine, could I omit the maple syrup? Or replace it the water instead and thank you?
I am not sure it will come out tasty. It might taste bitter without a sweetener. And yes, you will need to balance with another liquid but water is not firming up batter like the sugar in maple syrup
Really great recipe. Perfect ratios, I would say. I like the consistency, it is sturdy and dense but not dry. I would wonder if it could be made a little bit crumblier? – that was my mother who said that. I personally liked it as it is. More importantly, the flavor is delicious! It tastes like a whole grain pancake with bananas on it. Delicious! I tried many chickpea flour recipes and this one really holds up. Thanks for sharing 🙂