One bowl, chocolate chip vegan banana bread made with chickpea flour – only nine ingredients needed! Gluten Free + Dairy Free + Egg Free
In case you need another reason to keep a few bananas around I’ve got one for you right here.
Because when life hands you overly ripe bananas – it’s time to crank up the oven and get to baking! And honestly this time of year I’m pretty desperate for any excuse to turn on the oven because it’s just soo freaking cold.
Raise your hand if you’re ready for a little sunshine 🙋🙋
How to Make: Chickpea Chocolate Chip Vegan Banana Bread
As far as baking goes this is one of those recipes that can’t get much easier than this. All you need is one bowl, nine ingredients and about 10 minutes of prep.
Start off with three ripe and spotty bananas and smash until almost no lumps remain. Once mashed mix in your wet ingredients: coconut oil and milk. Any type of milk will do so whatever you’ve got on hand works. Stir in your sugar – brown sugar is recommended for a slightly softer, moister bread. That being said I’ve testes this with coconut sugar and it still tastes great.
Move on to the dry ingredients: a combination of chickpea flour, tapioca flour, baking powder and cinnamon. The chickpea + tapioca flour combo has quickly become a favourite gluten free flour blend of mine (seen here, here and here to name a few). They’re also incredible flours to use for egg free baking since they’ve got a lot of binding powder between the two of them. After the wet and dry ingredients are fully mixed just stir in your chocolate chips and bake.
After about 40ish minutes in the oven you’re all set. Allow the bread to cool for about 10 minutes before slicing and serving. This bread tastes the best eaten the day of but you can keep it for 2-3 days. Just make sure you store it covered or wrapped up nicely to keep it moist.
Enjoy!
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Chickpea Flour Vegan Banana Bread
One bowl, chocolate chip vegan banana bread made with chickpea flour - only nine ingredients needed! Gluten Free + Dairy Free + Egg Free
Ingredients
- 3 large | about 300 grams ripe bananas
- 1/3 cup | 80 ml coconut oil, melted
- 1/4 cup | 60 ml almond milk
- 1/2 cup | 100 grams brown sugar
- 1 1/4 cup | 115 grams chickpea flour
- 1/2 cup | 50 grams tapioca flour
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 3/4 cup |116 grams dairy free chocolate chips + more for topping
Instructions
- Preheat the oven to 350°F/180°C and line or lightly grease a loaf tin. Set aside.
- Mash your bananas in a large mixing bowl until no lumps remain. Stir in the coconut oil, and almond milk until fully combined. Stir in the brown sugar.
- Add the chickpea flour, tapioca flour, baking powder, and cinnamon to the banana mixture. Stir until everything is fully incorporated and there are no lumps or pockets of flour.
- Stir in the chocolate chips, save a few for sprinkling over the top
- Spoon the batter into your prepared loaf tin and smooth across to evenly distributed. Sprinkle your remaining chocolate chips over the top. Place in the oven and bake for 40-45 minutes or until a toothpick inserted into the centre comes out clean. Let cool in the loaf tin for 10 minutes before removing and transfer to a wire rack to continue cooling.
Notes
I have not tested this recipe using other combination of flours so I won't be able to make any recommends for alterations here.
Rachna says
This looks delicious.
Approximately how many cups would 3 ripe bananas be?
Thanks!
Sarah Nevins says
Thanks Rachna! Three medium sized bananas would be about 1 cup.
Ranudi says
Can I omit the sugar and add extra very ripe bananas instead?
I don’t want to use date or raisin paste as well. Also is it ok if I simply substitute tapioca flour with whole wheat flour ?
Sarah Nevins says
Hi Ranudi! I’m afraid I’m not sure how those changes would affect the overall recipes. I wish I could be more help here but I’d hate to steer you wrong without trying anything out myself first.
Meg says
I made a banana bread with chickpea flour before and the chickpea taste was so overpowering. I decided to give this recipe a try since it incorporates tapioca flour into the recipe. It tastes great! Mixing 2 different flours made a world of
difference. I used golden monkfruit sweetener instead of brown sugar and it worked out beautifully. I had a slice for breakfast w/ some sunflower butter on it. So yummy!!! Will be making this again.
Sarah Nevins says
Hi Meg! I’m so glad to hear that! Great to know about monk fruit as well! I’ve been meaning to buy some to bake with. Thanks so much for coming back to let me know what you thought!
Ali says
Good afternoon from the Canary Islands. I have been making Banana Breads Cakes Muffins for a long time, and in the last 5 years have been Gluten free. So as I have been informed Rice flour will make cakes crumble, I chose to make my own Gram flour, but also you can purchase here cheap.
I actually made this recipe with a mixture of Gram Flour, and a ready made Gluten free flour by a well known company from Austria. As this is very expensive I try to use small amounts of this but then play with Gram flour Rice flour corn flour (not cornstarch) anyway, I have made this with these mixes of flours and Raw Organic Cacao And Coconut Sugar, I also used a little coconut oil but mainly Olive Oil.
This turned out nice , but as we all know Gram flour has its own unique taste, however once I make custard or make a nice topping maybe caramel flavor..Hope it will be even better tasting.
By the way I do like the flavor just not sure others will…Who knows, I may not say anything… Hush Hush…Thank you.
Sarah Nevins says
Hi Ali! I love the idea of making a camel-y custard to go along with this – that sounds insanely delicious! So glad you enjoyed it! Thanks for sharing all you alterations – those are always super helpful to know about! Thanks so much for coming back to let me know what you thought 🙂