Chickpea Banana Bread
This spin on vegan banana bread includes an entire can of chickpeas! The flavor and texture is just perfect, dense with banana flavor, yet still fluffy. Chocolate chips optional.
Servings: 8 slices
Equipment
- bread loaf pan
- blender
- large mixing bowl + spoon or mixer
Ingredients
Blended Wet Mixture:
- 1 ⅓ cups bananas mashed - very ripe - about 2 large
- 1 ½ cups chickpeas canned - drained
- ⅓ cup sunflower oil
- ½ cup maple syrup or agave
- ⅓ cup soy milk
- ½ teaspoon vanilla extract optional
Dry Bowl:
- 1 teaspoon ground cinnamon
- 2 teaspoon baking powder
- 1 ½ teaspoon corn starch optional
- 2 cups all purpose flour
- ½ teaspoon salt
Fold in:
- 1 banana chopped
- ½ - 1 cup vegan chocolate chips optional
On Top:
- vegan egg wash JUST egg used - optional
- sprinkle of chocolate chips
Instructions
- Preheat oven to 350 degrees and grease your baking loaf pan - or use parchment paper.
- Add all the blended wet ingredients to a blender and blend from low to high until smooth.
- Add all the dry ingredients to a large mixing bowl.
- Pour the wet blended mixture into the dry bowl while stirring briskly - or use a hand or stand mixer on a low speed. Batter should be in the thick side, nice and fluffy.
- Fold in the chopped banana (chunks) and optional chocolate chips.
- Pour the batter into the bread loaf pan.
- Optional: Brush the top of the loaf with vegan egg (JUST Egg used) for a glossy finish.
- Place in the oven to bake for 45-50 minutes at 350 degrees.
- Pull from oven and let cool in pan for at least ten minutes before removing, slicing and serving. Store leftovers on the counter for up to a day- lover storage: in the fridge or freezer.
Nutrition Estimate
Calories: 298kcal | Carbohydrates: 52g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 239mg | Potassium: 404mg | Fiber: 3g | Sugar: 17g | Vitamin A: 46IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 2mg