It always feels remarkable to wake up and notice banana breads sitting within the counter waiting to become devoured. You know it will likely be even better than it was the first time, if that’s actually possible. However you tell yourself you’ll have it later, perhaps for an afternoon treat.
Soon after you open the pantry and peer in to the fridge, you understand you’re totally having that banana bread for breakfast. There’s no halting you. You’re craving it Today.
Which was my scenario a week ago and it ended with me enjoying two thick slices with peanut butter at the top. And also a few refreshing strawberries, chia seed products and huge chunks of dark chocolate. Because antioxidants, correct?
Today’s banana breads involves you with a wonderful new flour I came across: Chickpea flour! Or also known as Garbanzo Bean flour. It sounds weird, but hang beside me for a moment while I describe…
So I am wanting to test out chickpea flour for several reasons: It’s inexpensive, nutritious, packed with fiber and proteins & naturally gluten free. Each providing of chickpea flour packs an impressive 6g of protein and 5g fiber. SAY WHAT? It’s actually a protein goddess. You’d also end up being surprised to hear the flour is normally slightly sweet too, meaning it was easy to scale back on the sweeteners within the formula.
So where is it possible to purchase chickpea flour? However it’s rather a little difficult to acquire if you don’t have a wellness foods store in your area or even a supermarket with an excellent gluten free of charge section. You can also buy it online here
The glad tidings are that chickpea flour isn’t hard to create yourself, it’s simply ground up dried chickpeas that are pulsed into a fine powder with the really difficult pieces sifted out. I’ve haven’t attempted the DIY version yet, but wish to!
Here are a few factual statements about these small health powerhouses:
They’re one of the most environmentally friendly crops in the world, using minimal water and a lesser carbon footprint than nearly every other food group.
Pulses are probably one of the most cost-effective proteins around and have a tendency to be very reasonable.
Pulses deliver large degrees of potassium, magnesium, zinc, B vitamins and iron. They’re also saturated in fiber and beneficial in disease prevention.
I heart pulses x a million. (Also a great fact.)
We made this breads and brought it to one of the best personal trainers, but didn’t tell him it was made out of chickpea flour. He said the breads was amazing!
Tony also ate several slices with peanut butter at the top for dessert. He LOVED it and verified it tasted exactly like regular banana loaf of bread. Having a sweetheart who’ll try anything is actually a blessing.
Chickpea Flour Banana Bread (gluten free!)
Prep time:
10 mins
Cook time:
40 mins
Total period:
50 mins
Ingredients
3 tablespoons honey
1 teaspoon apple cider vinegar
1 1/2 cups chickpea flour (garbanzo bean flour)
1 teaspoon cooking soda
1 cup blueberries
Instructions
Preheat oven to 350 degrees F. Series an 8×4 inches loaf skillet with parchment paper and spray with nonstick cooking spray.
In a moderate bowl, whisk together chickpea flour, baking soda, cinnamon and sodium; set aside.
In a large bowl, combine bananas, honey, vanilla extract, eggs, coconut oil and apple cider vinegar; combine until well mixed and creamy. Add dried out ingredients to wet ingredients and combine until just combined. Fold in any of the optional add-ins to generate your own version of this delicious breads. I recommend nuts & delicious chocolate chips.
Pour batter into prepared pan and easy top. Bake for 40-50 mins or until tester placed into center arrives clean. Remove from range and put on cable rack to cool for 10 minutes, then properly invert, remove loaf of bread from pan and place back on cable rack to cool totally. Cut into 12 slices.
Nutrition information is based on banana loaf of bread only, without additional increase ins.
You can also bake this into muffins, adjust the baking time to 20-24 minutes.
Recipe & Photography by: Monique Volz // Picture Editing by: Sarah Fennel
This appears incredible – I cannot wait around to try chickpea flour!
I simply made your paleo coconut flour banana breads on Monday and I just have one cut left. O_O oops! It’s So excellent.
We made it today! I had fashioned promised baking towards the three yr old, then discovered we were from all-purpose flour. We’d chickpea flour on hand, which explains why I googled and finished up right here. We made mini muffins, and ate half of these straight out of the oven.
I actually remember my mom cooking food a chickpea flour dessert and assumed this might resemble that. It didn’t. Simply plain delicious banana breads.
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