Grain Free Banana Bread Recipe - Allrecipes.com
Grain Free Banana Bread Recipe
2 Photos
Grain Free Banana Bread
Discover the secret ingredient to a gluten- and grain-free banana bread. See more
  • READY IN hrs

Grain Free Banana Bread

Recipe by  

"This is gluten-free, delicious banana bread. It is high fiber and high protein from the secret ingredient: chickpeas!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 1 large loaf pan.
  2. Blend bananas, chickpeas, butter, dates, almond flour, honey, eggs, baking soda, ginger, cinnamon, vanilla extract, and salt together in a blender or food processor until batter is smooth. Pour batter into the prepared loaf pan.
  3. Bake in the preheated oven until golden brown and a knife inserted in the center of the loaf comes out clean, about 1 hour. Cool in pan for 15 minutes before slicing.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • This can also be baked in 2 small loaf pans for 40 minutes.
ADVERTISEMENT

Reviews More Reviews

Jun 13, 2014

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.

 
Feb 22, 2014

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.

 

11 Ratings

Jun 21, 2014

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.

 
Feb 01, 2014

Loved it !!it is moist and doesn't crumble!!!

 
Mar 02, 2014

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!

 
Jan 25, 2015

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.

 
Oct 05, 2014

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.

 
Sep 28, 2014

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!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 220 kcal
  • 11%
  • Carbohydrates
  • 24.9 g
  • 8%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 399 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Subscribe Today!

In Season

French Toast
French Toast

French toast is such a perfect breakfast, light lunch, or even supper on these warm days.

Crisp Cucumber Salads
Crisp Cucumber Salads

Try one of our 100-plus cool cucumber salads.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Grain Free Banana Bread

Discover the secret ingredient to a gluten- and grain-free banana bread.

Janet's Rich Banana Bread

See how to make super-moist banana bread with concentrated banana flavor.

Banana Banana Bread

With this much banana flavor, it just had to be called “banana banana.”

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States