It always feels exceptional to wake up and notice banana bread sitting on the counter waiting to be devoured. You know it’s going to be even better than it was the first day, if that’s even possible.
This incredible, gluten-free chickpea flour banana bread is one of those loaves you’ll be thrilled to wake up to. Chickpea flour provides extra protein and fiber that you can feel good about, and what’s a thick slice of banana bread without yummy toppings like peanut butter and berries?
Add chocolate chips and some heart-healthy walnuts if you’d like, and enjoy the perfect morning or afternoon snack.
What is chickpea flour?
Today’s banana bread comes to you with a wonderful flour I discovered a few years back: chickpea flour! It’s also known as garbanzo bean flour, gram flour, and besan, and it’s used in a lot of Middle Eastern & Indian cooking and baking. Trust me when I say this flour is amazing!
- It’s inexpensive. Compared to a flour like almond flour, you save some money.
- It’s nutritious. This protein goddess is packed with 6g of protein and 5g of fiber per serving. SAY WHAT?
- It’s gluten-free & nut-free. The perfect alternative if you’re looking for a baked good that’s both!
- It’s slightly sweet. The flour itself is naturally a bit sweet (like almond & coconut flour), which means that it was easy to cut back on the sweeteners in the recipe.
Where can you buy chickpea flour?
You can typically find chickpea flour at Whole Foods or even online. Bonus: grab a bag and make my Chickpea Flour Chocolate Chip Cookies, too!
The good news is that chickpea flour isn’t difficult to make yourself; it’s just ground up dried chickpeas that are pulsed into a fine powder with the hard pieces sifted out. I’ve haven’t tried the DIY version yet, but want to. Basically, you’ll just need to make sure you can get it into a fine enough flour with your blender.
The perfect banana bread for kids
This chickpea flour banana bread is kid-approved! When Sidney was just a year old, he gobbled it up, and my other boys love it just as much. It’s such a great snack to keep on hand because it freezes well. Feel free to skip the chocolate chips for littles if you’d like!
Everything you’ll need to make chickpea flour banana bread
This delicious & easy chickpea flour banana bread uses plenty of pantry staples to make baking a breeze. Plus, the ingredients give the bread a great amount of protein and fiber! Here’s what you’ll need:
- Bananas: be sure to use super ripe bananas to give the bread a natural sweetness.
- Sweetener: you’ll also add in a touch of pure maple syrup.
- Eggs: you’ll need two eggs in this banana bread recipe. I have not tested it with flax eggs, but let me know if you do!
- Butter or oil: feel free to use salted butter, olive oil, coconut oil, or vegan butter to give the banana bread moisture. I love the salted butter version the best!
- Chickpea flour: the star of the show! The bread will bake up beautifully thanks to chickpea flour.
- Baking staples: you’ll also need vanilla extract, baking soda, salt, and cinnamon.
- Optional mix-ins: feel free to add chocolate chips and chopped walnuts or pecans for an extra treat.
What does chickpea flour banana bread taste like?
It tastes just like…banana bread! Years ago, when I first made this bread, I brought it to one of my favorite personal trainers but didn’t tell him it was made with chickpea flour. He said the bread was amazing. Tony also ate several slices with peanut butter on top for dessert. He LOVED it and confirmed that it tasted exactly like regular banana bread. Having a friend, partner, or family member who will try anything you make is seriously a blessing.
Can I use regular flour?
I wouldn’t recommend swapping the flour in this recipe, as it’s specifically tested to use chickpea flour. If you’re looking for a bread using different flours, try one of these:
How to make banana bread with chickpea flour
- Prep your pan. Line a loaf pan with parchment paper and spray it with nonstick cooking spray to prevent sticking.
- Whisk the dry. Mix together the chickpea flour, baking soda, cinnamon & salt in a bowl.
- Mix the wet. In a separate bowl, combine the mashed bananas, honey, vanilla, eggs, and oil until smooth.
- Make your batter & bake! Add the dry ingredients to the wet ingredients and mix until just combined. Stir in any mix-ins you’d like, bake, and enjoy!
Make chickpea flour banana muffins
Yes, you can easily turn this recipe into muffins!
- Follow the recipe instructions and divide the batter evenly into a muffin pan with liners.
- Bake the muffins for 18-23 minutes or until a tester comes out clean.
Storing & freezing tips
- To store: this bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.
- To freeze: wrap in plastic, then tightly in foil, and finally place in a reusable bag or freezer-friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on-the-go treat!
Tools you’ll need
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More bread recipes you’ll love
Get all of my bread recipes here!
I hope you love this chickpea flour banana bread! If you make it, be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
The
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Chickpea Flour Banana Bread (gluten-free!)
by
Beautiful & nutritious chickpea flour banana bread packed with protein and fiber for the perfect kid-friendly breakfast or snack! This gluten-free chickpea flour banana bread is also naturally sweetened, and easily dairy-free and nut-free.
Ingredients
- Wet ingredients
- 3 medium (330 grams) overripe bananas, mashed (about 1 ⅓ cup mashed banana)
- ¼ cup (78 grams) pure maple syrup
- 2 large eggs, at room temperature
- 6 tablespoons melted salted butter, olive oil or melted and cooled coconut oil
- 2 teaspoons vanilla extract
- Dry Ingredients
- 1 ¼ cups (150 grams) chickpea flour (garbanzo bean flour)
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- Optional mix-ins
- ½ cup (90 grams) chocolate chips (dairy-free if desired)
- ⅓ cup (37 grams) chopped walnuts or pecans
Instructions
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Preheat oven to 350 degrees F. Line an 8×4 inch loaf pan with parchment paper and spray with nonstick cooking spray.
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Mix the dry ingredients: In a medium bowl, whisk together chickpea flour, baking soda, cinnamon and salt; set aside.
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Mix the wet ingredients: In a large bowl, combine bananas, honey/pure maple syrup, eggs, olive oil, and vanilla extract; mix until well combined and creamy.
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Combine the batter: Add dry ingredients to wet ingredients and mix until just combined. Fold in any of the optional add-ins to create your own version of this delicious bread. I highly recommend chocolate chips and/or nuts!
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Bake: Pour batter into prepared pan and smooth top. Bake for 40-55 minutes or until tester inserted into center comes out clean.
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Remove from oven and place on wire rack to cool for 10-15 minutes, then carefully invert, remove bread from pan and place back on wire rack to cool completely. Cut into 12 slices.
Recipe Notes
To store: this banana bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring it to the fridge or freezer.
To freeze: wrap in plastic, then tightly in foil, and finally place in a reusable bag or freezer-friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on-the-go treat!
You can also bake this into muffins; adjust the baking time to 18-23 minutes.
Nutrition
Serving: 1slice (without mix-ins)Calories: 142calCarbohydrates: 15.9gProtein: 4.2gFat: 7gSaturated Fat: 3.9gFiber: 1.4gSugar: 6.3g
Post originally published April 2016, republished January 24, 2021, and republished April 23rd, 2026.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
