Cooking
comments 2

Chickpea flour banana bread

chickpea-banana-bread

I may be 4 months late but happy new year! I’ve gone off the grid a little bit. In between changing jobs, working interstate, moving house and all the end of year celebrations I put the website to the side but I’ve decided to get back to it. I hope you all had a very merry gluten free christmas and a lovely break.

So surprise, here is another banana bread recipe. I can’t bear to throw away the sad brown bananas that don’t get eaten so I end up making a lot of banana bread. Moths also ravaged my pantry so I re-stocked with Mckenzie’s gluten free flours. Their gluten range includes lentil, coconut, chickpea, corn, rice and quinoa flour. I decided to mix up the usual banana bread recipe with chickpea flour which gave it a light texture and nutty flavour which perfectly compliments the banana. Delightful! I threw some leftover strawberries on top but I also think some walnuts would go nicely with them as well.

Want to expand your gluten free flour repertoire? Take a look at this list of Mckenzie’s gluten free recipes for some guidance.

Happy baking.

Banana bread

chickpea-banana-bread_02

Chickpea flour banana bread
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1½ cups Mckenzies chickpea flour
  • 1½ cups of brown sugar
  • 1 tbsp baking powder
  • 2 large eggs
  • 2-3 mashed bananas
  • 5 tbsp melted butter
  • 2 tsp cinnamon
  • ½ tsp sea salt
Instructions
  1. Preheat the oven to 180 degrees
  2. Grease or use baking paper to cover your baking tin
  3. Mix the flour, baking powder and cinnamon in one bowl
  4. In another bowl combine the eggs, mashed banana, melted butter, sugar and vanilla extract.
  5. Combine all ingredients
  6. Pour evenly into your baking tin
  7. Bake for 45 minutes or until golden
  8. Let it cool for 10 minutes (or eat immediately if starving)

 

2 Comments

  1. Natalie says

    I made your banana bread yesterday and it was spectacular.

    I had to make a few changes because I ran out of chickpea flour. Instead of 1.5 cups of chickpea flour, I did 3/4 cup chickpea, 1/2 buckwheat and 1/4 linseed meal. I added a few walnuts in the mix for fun and popped defrosted frozen berries and a banana on top, as I was without strawberries.

    Beautiful recipe! Thank you!

    • glutenfreehunter says

      Hi Natalie! Amazing. Thank you for letting me know :). I love to hear about recipe adaptations. I almost never have the right ingredients for a recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: