This healthier guilt-free version of banana bread is a big hit among anyone and everyone who’s tried it.
IMO this banana bread is the best banana bread I’ve ever eaten. I just love it to bits, despite the fact I’m not a fan of bananas, but I do tend to enjoy banana bread now and then.
This banana bread is just in a league of it’s own. Put a nice slab of butter (nut butter, fruit butter, or vegan butter) on a big warm slice, or eat as is. I warn you, it may be hard to not eat the whole loaf! If you do get carried away in the delicious, comforting flavors and end up eating more than a slice or two, it’s OK because this banana bread is clean, low in sugar, and high in protein from the chickpea flour. You’d never guess by the taste, though 😉
Vegan, Gluten-Free, Refined Sugar-Free, Yeast-Free, Soy-Free, Nut-Free optional
Yield: 1 bread loaf
•2 chia eggs (2 tbsp chia seeds + 6 tbsp purified/distilled water)
•1 cup gluten free all-purpose flour
•1 cup garbanzo bean flour, or 1 more cup gf all-purpose flour
•3/4 cup coconut sugar
•1 tbsp ground cinnamon
•1 tsp baking soda
•1/2 tsp salt
•3 ripe-overripe bananas
•1/2 cup unrefined coconut oil, melted or softened
•1 tsp pure vanilla extract
•1/4-1/2 cup walnuts, optional
preheat oven to 350.
prepare chia egg by adding 2 tablespoons chia to 6 tbsp distilled water into a small bowl and set aside to gel for 5 minutes. in a large bowl mix together dry ingredients except for the nuts. mash bananas and add to dry mixture (i make a crater in the middle of the dry mixture and pour in the wet ingredients then fold over the dry to incorporate). add in the rest of your wet ingredients including chia egg and mix until just combined. fold in nuts last and stir to mix in, or if you like sprinkle nuts on top of bread batter once it’s in the pan. grease or line loaf pan with parchement paper and pour in your batter. bake for 45-50 minutes. check with toothpick for doneness, if comes out clean it’s ready. enjoy!