Grain Free Banana Bread

6 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Idena Suzanne
Recipe by  Idena Suzanne

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 12 servings



  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.

Share It

Reviews (6)

Rate This Recipe


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.



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.



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

More Reviews

Similar Recipes

Whole Grain Healthy Banana Bread

Whole Grain Healthy Banana Bread

Gluten Free Banana Bread

Gluten Free Banana Bread

Banana Chocolate Chip Bread

Banana Chocolate Chip Bread

Quick Mix Banana Nut Bread

Quick Mix Banana Nut Bread

Dad's Banana Nut Bread

Dad's Banana Nut Bread

Salted Caramel Banana Bread

Salted Caramel Banana Bread


Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet



previous recipe:

Banana Chocolate Chip Bread


next recipe:

Sugar Free Banana Bread