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Grain Free Banana Bread

Grain Free Banana Bread

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Idena Suzanne

Idena Suzanne

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 24.9g
  • 8%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 399 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Volleyballmom
4

Volleyballmom

6/13/2014

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.

Mrs. J.
2

Mrs. J.

6/14/2014

This "Grain Free Banana Bread" is a nice treat (but not compatible with my dairy-free specific carbohydrate diet). I quite enjoyed this VERY MOIST 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 substituted lard for butter since I am dairy intolerant. 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 Iranian 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. Thanks also to Voleyballmom on THEBUZZ for pointing out the recipe to me.

Dawn
2

Dawn

2/22/2014

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.

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