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Grain Free Banana Bread

Rated as 4.68 out of 5 Stars
14

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

1 h 30 m servings 190
Original recipe yields 12 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease 1 large loaf pan.
  2. 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.
  3. 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.

Footnotes

  • Cook's Note:
  • This can also be baked in 2 small loaf pans for 40 minutes.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 190 calories; 9.7 23.8 3.9 82 399 Full nutrition

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Reviews

Read all reviews 19
  1. 22 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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,...

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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 ...

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 an...

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 "...

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.

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. T...

Loved it !!it is moist and doesn't crumble!!!

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. (...

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,...

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!