Chickpea Chocolate Chip Banana Bread
Prep time
Cook time
Total time
This moist delicious bread has twice the protein and fiber as most banana bread thanks to super nutritious chickpea flour. One of the best uses ever for overripe bananas!
Recipe type: Dessert, Snack, Gluten-Free
Cuisine: American
Serves: 20
  • 1½ cups (180 grams/6.3 ounces) chickpea flour (also known as garbanzo bean flour)
  • ½ cup coconut sugar
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 2 eggs
  • 1½ cups (7½-8 ounces) well mashed bananas from 2 or 3 overripe bananas
  • 3 tablespoons avocado oil
  • 3 tablespoons butter, melted and cooled
  • 2 teaspoons vanilla extract
  • ⅔ (4 ounces) cup dark chocolate chips
  1. Preheat the oven to 350 degrees and line a 9 x 5-inch loaf pan with parchment paper so that it’s overhanging slightly on the long sides. Spray liberally with cooking spray and set aside.
  2. In a large mixing bowl whisk together to chickpea flour, coconut sugar, baking powder, and cinnamon. Add the eggs, mashed bananas, avocado oil, butter, and vanilla. Stir until smooth. Set aside some of the chocolate chips (about 1 ounce or 20-25 chips). Fold in the remaining chocolate chips and arrange the reserved chips decoratively on top.
  3. Transfer the batter to the prepared loaf pan and bake in the bottom third of the oven for 50-60 minutes until golden brown on the top and a toothpick inserted into the center of the loaf comes out clean.
  4. Let cool completely before removing from the pan and cutting into slices.
Nutrition Information
Serving size: 1¼ ounce, Calories: 129, Fat: 6g, Saturated fat: 3g, Unsaturated fat: 3g, Trans fat: 0g, Carbohydrates: 17g, Sugar: 8g, Sodium: 86mg, Fiber: 2g, Protein: 3g, Cholesterol: 23mg
Recipe by Queen of My Kitchen at