CHICKPEA FLOUR BANANA BREAD

At the beginning of December last year I started a gut health journey and since then I've become much more creative with my cooking, and I'm having fun with it! Eating healthier doesn't have to suck and there are so many options or modifications you can make from an ingredient standpoint to make desserts, or any recipe for that matter, much more gut-friendly. Like this one!

This banana bread is gluten, dairy and nut-free! Enjoy! :)

Ingredients

• 3 medium overripe bananas, mashed (about 1 1/3 cup mashed banana) - I didn't have any super ripe bananas on hand so what I did was poke holes in them and put them in the microwave for 30 seconds at a time until they were riper.

• 1/4 cup honey or pure maple syrup - I used Stakish Honey

• 2 eggs, at room temperature

• 1/3 cup olive oil (or sub melted and cooled coconut oil, butter or vegan butter) - I used Colavita Olive Oil

• 2 teaspoons vanilla extract - I used Simple Organic

• 1 teaspoon apple cider vinegar - I used Braggs

• 1 1/2 cups chickpea flour (garbanzo bean flour) -I couldn't find this in stores so I ordered it off Amazon. I used Bob Red MIlls

• 1 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• 1/2 cup chocolate chips I used the Enjoy Life Brand (dark) they are dairy-free!

   

   

  Instructions

• Preheat oven to 350 degrees F. Line an 8x4 inch loaf pan (I used 8.5x4.5 cast iron loaf pan) with parchment paper and spray with non-stick cooking spray (I always use avocado or olive oil spray)

• In a medium bowl, whisk together the chickpea flour, baking soda, cinnamon and salt; set aside.

• In a large bowl, combine bananas, honey, eggs, olive oil, vanilla extract and apple cider vinegar; mix until well combined and creamy.

• Add dry ingredients to wet ingredients and mix until just combined. Fold in the chocolate chips.

• Pour batter into prepared pan and smooth top. Bake for 40-55 minutes or until the tester inserted into the center comes out clean. (I cooked mine for 40 minutes then put it back in for another 7 minutes and it was good to go!)

• Remove from oven and place on a wire rack to cool for 10-15 minutes, then carefully invert, remove bread from pan and black back on a wire rack to cool completely. Cut into 12 slices.

Nutrition

Servings: 12 slices

Serving size: 1

Calories 130kcal

Fat: 4.2g

Carbohydrates: 20.3g

Fiber: 3.3g

Sugar: 9.2g

Protein: 4.2g