• Audrey Green

Chickpea Flour Banana Bread (V, GF)

99.9% of the time when my bananas go bad, I freeze them for smoothies but it's definitely nice to have a go-to banana bread recipe that's guilt free and super healthy!

Chickpea Flour Banana Bread (V, GF)

Time 50 minutes

Servings 12

Calories 91


  • 1/3 cup + 1 tbs apple cider vinegar in a bowl, set aside

  • 1 cup chickpea flour

  • 1/2 cup quick oats

  • 2 tbs ground flax seed

  • 2 mashed bananas

  • 1/4 cup Walden Farms pancake syrup (or real maple syrup/honey)

  • 2 tbs peanut butter

  • 1 tbs vanilla extract

  • 2 tsp cinnamon

  • 1/2 tsp salt

  • 1/2 tsp baking powder

Serving Suggestions

  • nut butters

  • bananas

  • seeds: pumpkin, chia, hemp, etc.

  • chocolate chips, cacao nibs

  • dairy free yogurt or butter


  1. Combine the almond milk and apple cider vinegar in a small bowl if you haven't already, set aside.

  2. Preheat the oven to 350F and line a loaf pan with parchment paper.

  3. Combine your dry ingredients then add your wet, including the almond milk mixture. Combine until uniform and then add to your loaf pan and bake for 30-35 minutes or when a toothpick comes out clean.

  4. Let cool for about 30-45 minutes before slices. I love to throw it on the George Foreman grill to toast it and add my toppings- YUM!


Serving: 1/12 recipe | Calories: 91 | Carbs: 14g | Fiber: 3.5g | Fat: 3g | Protein: 3.6g

This recipe was adapted from Veggiekin's Healthy Banana Bread

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