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Chickpea Flour Banana Bread with Dark Chocolate and Walnuts (Gluten-Free)
by Jamie Vespa on Wednesday July 6, 2016
Chickpea Flour Banana Bread with Dark Chocolate and Walnuts (Gluten-Free)
Incredibly moist and decadent banana bread made with nutritious chickpea flour. This protein and fiber-rich bread is gluten-free and bursting with rich dark chocolate and walnuts in every bite.
  • 2 large extra ripe bananas (225 gms)
  • ¾ cup 0% fat plain Greek yogurt
  • 1 egg
  • ½ cup coconut sugar
  • 1½ tsp vanilla extract
  • ⅓ cup coconut oil, melted and cooled
  • 1½ cups chickpea (garbanzo) bean flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • Pinch of sea salt
  • ⅓ cup dark chocolate chips
  • ¼ cup chopped walnuts
  1. Preheat oven to 350 degrees F and spray an 8x4 inch loaf pan with nonstick cooking spray.
  2. In the bowl of an electric mixer, combine bananas, Greek yogurt and egg. Beat on medium speed until smooth. Add sugar, vanilla extract and coconut oil and beat again until combined and creamy.
  3. In a separate bowl, combine chickpea flour, baking powder, baking soda, cinnamon and salt and whisk until combined.
  4. Slowly pour dry ingredients into wet and use a wire whisk to mix until just combined. Fold in chocolate chips and walnuts.
  5. Pour batter into prepared pan and smooth top. Bake for 45-55 minutes or until tester inserted into center comes out clean. Remove from oven and place on wire rack to cool for 30 minutes, then carefully invert, remove bread from pan and place back on wire rack to cool completely. Cut into 12 slices.
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Serves: 12 slices
Nutrition Information
Serving size: 1 slice Calories: 217 Fat: 11 gm Saturated fat: 6.5 gm Carbohydrates: 25 gm Sugar: 14.5 gm Sodium: 156 mg Fiber: 4 gm Protein: 6 gm Cholesterol: 18 mg

Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.