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
- 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
Stir together chick pea flour, baking powder, ground cinnamon and sea salt, in one bowl.
Mash bananas and set aside.
Mix together maple syrup, eggs, butter, vanilla, then add to the bananas and stir.
Combine all ingredients into one bowl and mix with and electric mixer.
Grease loaf pan with extra oil.
Bake at 350 degrees for 45 mins.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.