fbpx
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Chickpea flour is new to me, but I wanted to try it because I’m in the mode of trying new things. So why use it? Well, first of all it’s gluten free. My family tolerates gluten, so this isn’t a big driver for me, but the other components of chickpea flour are. It’s packed with protein and fiber and lots of it. Protein and fiber are two of the things that give us sustenance when living a busy life and the best part is, it’s plant based. This banana bread is packed with the ingredients to give you and the kids the energy to keep moving and pack your day full of fun. Not to mention, it’s a perfect snack for school time! #glutenfree #nutfree

Course: Snack
Servings: 1 large 9x3 loaf pan
Ingredients
  • 4 ripe bananas
  • 1/2 cups maple sugar
  • 2 tsps vanilla
  • 2 eggs
  • 1.5 cups chick pea flour packed
  • 1/3 cup butter
  • 1 tbsp baking powder
  • 2 tsps ground cinnamon
  • 1/2 tsps sea salt fine
Instructions
  1. Stir together chick pea flour, baking powder, ground cinnamon and sea salt, in one bowl.

  2. Mash bananas and set aside.

  3. Mix together maple syrup, eggs, butter, vanilla, then add to the bananas and stir.

  4. Combine all ingredients into one bowl and mix with and electric mixer.

  5. Grease loaf pan with extra oil.

  6. Bake at 350 degrees for 45 mins.

Recipe Notes

Tip:

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Share This Recipe
Candra Mae Wife of a Grocer

Join My Newsletter

Join my mailing list to receive my latest blogs, recipes and vlogs.

You have Successfully Subscribed!