Now before you start to think of the dry, dense baked goods that come to your mind when you think of the word "gluten-free", let me tell you, this banana bread defies all the norms! It's moist, fluffy, lightly sweetened with honey and PACKED with flavour and nutrients! The secret? CHICKPEA FLOUR (commonly known as "besan" in urdu)! This adds a ton of protein and fibre to the banana bread making it the perfect nutritious and filling breakfast. You can customise it to your liking by throwing in your favourite add ins (I chose walnuts but chocolate chips would be divine!). Special thank you to Monique from Ambitious Kitchen for giving me the idea. I have adapted her recipe, making a few tweaks, to adjust it to my liking.
INGREDIENTS:
4 medium ripe bananas, mashed (about 1 heaping cup)
1/4 cup honey
1 teaspoon vanilla extract
2 large eggs
2 tablespoons coconut oil, melted and cooled
1 teaspoon apple cider vinegar
1 1/2 cups chickpea flour (beasan)
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup honey
1 teaspoon vanilla extract
2 large eggs
2 tablespoons coconut oil, melted and cooled
1 teaspoon apple cider vinegar
1 1/2 cups chickpea flour (beasan)
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chopped walnuts/chocolate chips (optional)
METHOD:
1) Preheat oven to 350 degrees F. Line a 9x5 inch loaf pan with parchment paper and spray with nonstick cooking spray.
2) In a medium bowl, sift together chickpea flour, baking soda, cinnamon and salt; set aside.
3) In a large bowl, combine bananas, honey, vanilla extract, eggs, coconut oil and apple cider vinegar; mix until well combined. Add dry ingredients to wet ingredients and mix until just combined. Fold in any of the optional add-ins.
4) Pour batter into prepared pan and smooth top. Bake for 30-40 minutes or until tester inserted into center comes out clean. Allow to cool slightly before inverting on a wire rack to cool completely before slicing. Store at room temperature for 2 days or int the fridge for 5 days.
2) In a medium bowl, sift together chickpea flour, baking soda, cinnamon and salt; set aside.
3) In a large bowl, combine bananas, honey, vanilla extract, eggs, coconut oil and apple cider vinegar; mix until well combined. Add dry ingredients to wet ingredients and mix until just combined. Fold in any of the optional add-ins.
4) Pour batter into prepared pan and smooth top. Bake for 30-40 minutes or until tester inserted into center comes out clean. Allow to cool slightly before inverting on a wire rack to cool completely before slicing. Store at room temperature for 2 days or int the fridge for 5 days.
NOTE:
This banana bread also freezes really well. Just slice it up and place in a heavy duty freezer safe bag and store for up to 6 weeks. When you're ready to eat, just microwave it for 30-45 seconds and enjoy. My favourite way is with a generous smear of peanut butter!
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