This is gluten-free, delicious banana bread. It is high fiber and high protein from the secret ingredient: chickpeas!

Recipe Summary

prep:
15 mins
cook:
1 hr
additional:
15 mins
total:
1 hr 30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease 1 large loaf pan.

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  • Blend bananas, chickpeas, butter, dates, almond flour, honey, eggs, baking soda, ginger, cinnamon, vanilla extract, and salt together in a blender or food processor until batter is smooth. Pour batter into the prepared loaf pan.

  • Bake in the preheated oven until golden brown and a knife inserted in the center of the loaf comes out clean, about 1 hour. Cool in pan for 15 minutes before slicing.

Cook's Note:

This can also be baked in 2 small loaf pans for 40 minutes.

Nutrition Facts

190 calories; protein 3.9g 8% DV; carbohydrates 23.8g 8% DV; fat 9.7g 15% DV; cholesterol 82.3mg 27% DV; sodium 398.6mg 16% DV. Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/13/2014
Very interesting to say the least! The pan needs to be very well greased or it will fall apart. It doesn't rise like regular banana bread. That's ok. It is very moist and the batter will appear very runny. That's ok too. The flavour is pretty typical of banana bread and surprisingly doesn't taste like chick peas. The freaky part is the texture. It is not typical! It is screaming for some nuts. As I was pouring this into the loaf pan I realized the texture was going to be a little off-putting and I added some pecans. In my opinion it saved the bread. I only put a fist full and wish I had put more. I will make this again and add at least a cup of pecans or walnuts. My family liked this banana bread and I didn't tell them what was in it so thumbs up for that! I'm glad I tried this recipe. Thanks for sharing Idena Suzanne. Read More
(14)

Most helpful critical review

Rating: 3 stars
10/02/2017
Healthy but boring I am so disappointed! I made this recipe yesterday afternoon for this morning's breakfast. My husband (a family practice doc) and I are very much into eating healthfully and try to avoid empty carbs as much as possible. So this recipe immediately caught my attention. I made 3 changes to improve the texture but they did not change the overall flavor of this bread. (1) I used almond meal instead of almond flour. (2) I folded in 1 cup of chopped walnuts immediately before pouring the batter into the loaf pan. (3) I used 2 teaspoons of baking powder instead of 1 teaspoon of baking soda because I knew that the batter would react more evenly to the baking powder. The overall texture of the resulting loaf was very good not "pudding-like" as some have described. I do think that the better texture was due to my changes. But the flavor is just boring. I'm all for eating more healthy foods but they have to taste good as well. Neither my husband or myself could taste the banana the ginger the dates or the cinnamon in our thick bread slices this morning. And just for the record my bananas were quite ripe the dates almond meal and ginger were fresh. All high quality ingredients... but the flavor was just "meh". I am not a person who likes chocolate chips in most things but in retrospect good quality ones might help this recipe immensely. It definitely needs something to add a major flavor boost. Read More
(2)
32 Ratings
  • 5 star values: 23
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/13/2014
Very interesting to say the least! The pan needs to be very well greased or it will fall apart. It doesn't rise like regular banana bread. That's ok. It is very moist and the batter will appear very runny. That's ok too. The flavour is pretty typical of banana bread and surprisingly doesn't taste like chick peas. The freaky part is the texture. It is not typical! It is screaming for some nuts. As I was pouring this into the loaf pan I realized the texture was going to be a little off-putting and I added some pecans. In my opinion it saved the bread. I only put a fist full and wish I had put more. I will make this again and add at least a cup of pecans or walnuts. My family liked this banana bread and I didn't tell them what was in it so thumbs up for that! I'm glad I tried this recipe. Thanks for sharing Idena Suzanne. Read More
(14)
Rating: 5 stars
01/25/2015
This "Grain Free Banana Bread" is a nice treat. I quite enjoyed this VERY MOIST (can't emphasize moistness too much) loaf warm straight from the oven, although it did not initially taste like anything in particular (not bananas, not dates, not cinnamon, not ginger, and certainly not chickpeas); however, by the next day it did taste like a very moist banana-date loaf and I had to change my rating from 4 stars to 5 stars. Be sure to make this loaf a day ahead! I would add a lot more spices if I were to make it again so that it would be more like a "banana-date spice loaf." I made mine in my blender (wide-based Kitchen Aid) since I was making my own almond nut flour that way anyway. It has been my experience that baked goods made with homemade almond flour rise better ("normal results") than baked goods made with commercial almond flour ("flat results"). I blended all the ingredients together well in the blender except the baking soda and dates. I was concerned that my baking soda would go flat in the blender, so I added it at the last second to blend it. I was also concerned that my soft hand-pitted hand-chopped dates would be over mixed, so I stirred them in by hand. My loaf rose well but took took an extra 10 minutes in the oven. Thank you Idena Suzanne for sharing your recipe. Read More
(13)
Rating: 5 stars
02/22/2014
Made a double batch for a recent multi family ski trip. It was so moist flavorful and loaded with protein. A great breakfast on the go. Luckily there was a little leftover and it's been my "take to the office" breakfast for the past two days. Keep it refrigerated well wrapped and it stays fresh and almost English pudding moist. Read More
(8)
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Rating: 5 stars
06/22/2014
We loved it. I used coconut oil instead of butter and added a handful of chocolate chips. We liked that it was so moist. It was hard to believe it was so healthy and yummy at the same time. Read More
(5)
Rating: 4 stars
03/02/2014
This recipe was delicious! Very healthy and good flavor. Ours turned out a bit too moist much like bread pudding. Next time I will try adding some oatmeal to give it a bit more structure. Thanks for sharing! Read More
(4)
Rating: 5 stars
02/01/2014
Loved it!!it is moist and doesn't crumble!!! Read More
(4)
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Rating: 5 stars
11/07/2016
Wonderful gluten free bread. I've made this at least a dozen times. I didn't change the recipe except the kind of canned beans I used. I've used white beans kidney beans and even black beans. (No pork and beans LOL). It's been good every time. I'm done blending almost the same time my oven is pre-heated. Fast and delicious. Read More
(3)
Rating: 5 stars
04/08/2017
This recipe is great. I doubled the recipe and did not have enough banana and added 2 zucchini delicious! Always looking for high protein foods. Thanks for sharing! Read More
(3)
Rating: 4 stars
10/28/2015
Who knew chickpeas would be great in banana bread?? I certainly didn't but I love how this turned out! I have to say I was hesitant at the beginning as I have made loaves with almond flour and turns out flat. Also the chickpeas in the mix didn't totally convinced me so I modified the recipe: I used half cup of chickpeas (instead of 1 cup) and added 1/4 coconut flour and 1/4 of arrowroot flour (still gluten-free!) to add more volume. I didn't have dates or ginger so I skipped them (didn't miss them!) and used only 2 eggs. I added chocolate chips (wheat and dairy free) and some walnuts. I let it cool down in the pan for about an hour or two and then put it in the fridge as it was late at night. I tasted it this morning and it was delicious!!! Next time I will totally use the chickpeas it calls for it makes it a bit denser than if it was only with gluten free flour. Read More
(2)
Rating: 3 stars
10/02/2017
Healthy but boring I am so disappointed! I made this recipe yesterday afternoon for this morning's breakfast. My husband (a family practice doc) and I are very much into eating healthfully and try to avoid empty carbs as much as possible. So this recipe immediately caught my attention. I made 3 changes to improve the texture but they did not change the overall flavor of this bread. (1) I used almond meal instead of almond flour. (2) I folded in 1 cup of chopped walnuts immediately before pouring the batter into the loaf pan. (3) I used 2 teaspoons of baking powder instead of 1 teaspoon of baking soda because I knew that the batter would react more evenly to the baking powder. The overall texture of the resulting loaf was very good not "pudding-like" as some have described. I do think that the better texture was due to my changes. But the flavor is just boring. I'm all for eating more healthy foods but they have to taste good as well. Neither my husband or myself could taste the banana the ginger the dates or the cinnamon in our thick bread slices this morning. And just for the record my bananas were quite ripe the dates almond meal and ginger were fresh. All high quality ingredients... but the flavor was just "meh". I am not a person who likes chocolate chips in most things but in retrospect good quality ones might help this recipe immensely. It definitely needs something to add a major flavor boost. Read More
(2)