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Grain Free Banana Bread

Grain Free Banana Bread

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 h 30 m servings 190 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 399 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Cook's Note:
  • This can also be baked in 2 small loaf pans for 40 minutes.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 15
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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 ...

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 an...

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 "...

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.

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

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. T...

Wonderful gluten free bread. I've made this at least a dozen times. I didn't change the recipe except the kind of canned beans I used. I've used white beans, kidney beans and even black beans. (...

I love this recipe! I don't add the honey because it is plenty sweet enough and with it it makes it kind of soggy. I also add an extra egg to make it my

These are delicious! I had never tried to bake with chickpeas before, and was dubious about what the results would be, but I was very happily surprised! Even my fussy 5 year old was more than ha...

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