Chickpea Flour Banana Bread (gluten free!)

12 servings


50 minutes

total time


3 medium overripe bananas, mashed (about 1 1/3 cup mashed banana)

1/4 cup honey or pure maple syrup

2 eggs, at room temperature

1/3 cup olive oil (or sub melted and cooled coconut oil, butter or vegan butter)

2 teaspoons vanilla extract

1 teaspoon apple cider vinegar

1 1/2 cups chickpea flour (garbanzo bean flour)

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

Optional add ins:

1/2 cup chocolate chips

1/2 cup chopped walnuts or pecans

1 cup blueberries

1 cup shredded coconut


Preheat oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper and spray with nonstick cooking spray.

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

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

Add dry ingredients to wet ingredients and mix until just combined. Fold in any of the optional add-ins to create your own version of this delicious bread. I highly recommend chocolate chips and/or nuts!

Pour batter into prepared pan and smooth top. Bake for 40-55 minutes or until tester inserted into center comes out clean.Â

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


Serving Size

1 slice (without mix-ins


152 kcal

Total Fat

7.5 g

Saturated Fat

1.1 g

Unsaturated Fat


Trans Fat






Total Carbohydrate

18 g

Dietary Fiber

2.1 g

Total Sugars

9.4 g


3.9 g

12 servings


50 minutes

total time
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