Recipe by Idena Suzanne
"This is gluten-free, delicious banana bread. It is high fiber and high protein from the secret ingredient: chickpeas!"
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1 (15 ounce) can
chickpeas (garbanzo beans), drained and rinsed
chopped pitted dates
grated fresh ginger
Very interesting to say the least! The pan needs to be very well greased or it will fall apart. It doesn't rise like regular banana bread. That's ok. It is very moist and the batter will appear very runny. That's ok too. The flavour is pretty typical of banana bread and surprisingly doesn't taste like chick peas. The freaky part is the texture. It is not typical! It is screaming for some nuts. As I was pouring this into the loaf pan, I realized the texture was going to be a little off-putting and I added some pecans. In my opinion, it saved the bread. I only put a fist full and wish I had put more. I will make this again and add at least a cup of pecans or walnuts. My family liked this banana bread and I didn't tell them what was in it so thumbs up for that! I'm glad I tried this recipe. Thanks for sharing Idena Suzanne.
Made a double batch for a recent multi family ski trip. It was so moist, flavorful and loaded with protein. A great breakfast on the go. Luckily there was a little leftover and it's been my "take to the office" breakfast for the past two days. Keep it refrigerated well wrapped and it stays fresh and almost English pudding moist.
Loved it !!it is moist and doesn't crumble!!!
We loved it. I used coconut oil instead of butter and added a handful of chocolate chips. We liked that it was so moist. It was hard to believe it was so healthy and yummy at the same time.
This recipe was delicious! Very healthy and good flavor. Ours turned out a bit too moist, much like bread pudding. Next time I will try adding some oatmeal to give it a bit more structure. Thanks for sharing!
This "Grain Free Banana Bread" is a nice treat. I quite enjoyed this VERY MOIST (can't emphasize moistness too much) loaf warm straight from the oven, although it did not initially taste like anything in particular (not bananas, not dates, not cinnamon, not ginger, and certainly not chickpeas); however, by the next day it did taste like a very moist banana-date loaf and I had to change my rating from 4 stars to 5 stars. Be sure to make this loaf a day ahead! I would add a lot more spices if I were to make it again so that it would be more like a "banana-date spice loaf." I made mine in my blender (wide-based Kitchen Aid) since I was making my own almond nut flour that way anyway. It has been my experience that baked goods made with homemade almond flour rise better ("normal results") than baked goods made with commercial almond flour ("flat results"). I blended all the ingredients together well in the blender except the baking soda and dates. I was concerned that my baking soda would go flat in the blender, so I added it at the last second to blend it. I was also concerned that my soft hand-pitted hand-chopped dates would be over mixed, so I stirred them in by hand. My loaf rose well but took took an extra 10 minutes in the oven. Thank you Idena Suzanne for sharing your recipe.
I really like this recipe. The bread was moisture and full of flavor when I removed it from the oven. I can't wait to try it again.
This recipe is great. My sister in law had major surgery so I decided to make some meals for her family while she was recovering. They are gluten free and this was a good choice to try! I didn't have chic peas but I had black beans. So I used them instead. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Grain Free Banana Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 111
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