Chocolate Chickpea Flour Banana Bread (Vegan, GF, Oil-Free Option)

Straightforward-to-make, nutrient-packed, double chocolate chickpea flour banana bread tastes so decadent! No one will believe that it is vegan, grain-free and gluten-free.An oil-free option is included, too.

Grain-Free & Vegan Chocolate Banana Bread

Our family keeps buying bananas. And eating them. But regardless of our family’s affection for the fruit, we always end up with plenty of brown ones, too.

Sound familiar?

If so, I’ve got yet another use for them: Double Chocolate Chickpea Flour Banana Bread!

This is a riff on two recipes: (1) mychickpea flour banana bread, and (2) a chocolate banana bread recipe, clipped from a magazine ad, that I used to make often when I was a poor graduate student.

I make the former often, but it’s been many years since I have made, or even looked at, the chocolate banana bread recipe.

I made the aforementioned chocolate banana bread so often because I almost always had the ingredients on hand. I remember it as being rich and chocolate-y, with a pleasant banana flavor, so I was surprised when I unearthed the recipe and realized that much of the flavor was just sugar.

Specifically: 1 and 1/4 cups of sugar and 2/3 cup oil for a single loaf. Moreover, the recipe calls for a measly 1/4 cup of cocoa powder. Last: I had not noticed until now that the recipe indicates that the entire loaf serves 6 to 8 people. Perhaps I tore the recipe out ofHungry Lumberjacks Digest.

Hence, while the memory of that chocolate banana bread sparked the idea for this recipe, mine is definitely a new new take on what a very chocolate banana bread can be.

Why You Will Love this Chocolate Chickpea Flour Banana Bread

• Vegan (egg-free, dairy-free)
• Gluten-free
• Grain-free
• Oil-free option
• Quick and straightforward to make
• Made without refined sugar
• So satisfying!

Ingredients for Chocolate Chickpea Banana Bread

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• chickpea flour
• unsweetened cocoa powder
• baking soda
• salt
• mashed very ripe bananas (about 3 to 4 large bananas)
• maple syrup or coconut sugar
• avocado oil (or oil of choice; see notes for oil-free option)
• water
• vanilla extract
• miniature semisweet chocolate chips (optional)

Tip: More Cocoa Powder Equals Rich Chocolate Taste

The bread derives its depth of flavor from a generous 1/2 cup of unsweetened cocoa powder. It’s rich, but also balanced thanks to 1-1/2 cups of banana, which do triple duty, delivering moisture, sweetness and plenty of banana flavor (banana bread should taste like banana bread, right?).

Step by Step Directions

Note that the complete instructions are also in the recipe card below.

• Preheat the oven to 350°F (180C). Line a 9 by 5-inch loaf pan with parchment paper, leaving a 2-inch overhang on two opposing sides. Grease or spray the paper and exposed sides of the pan.
• In a large bowl, whisk the flour, cocoa powder, baking soda and salt.
• In a medium bowl, stir together the bananas, maple syrup, oil, water and vanilla until blended.
• Add the banana mixture to the flour mixture and stir until just blended. Spread the batter evenly in the prepared pan. Sprinkle the top with the chocolate chips.
• Bake for 43 to 48 minutes, until a toothpick inserted in the center comes out clean.
• Let the bread cool in the pan on a wire rack for 10 minutes, then hold onto the paper overhang to transfer it directly to the rack to cool completely. Peel off the paper, slice and serve.

Texture & Flavor

This double chocolate chickpea flour banana bread has a soft, tender crumb similar to other banana breads. It has a rich chocolate banana taste .Two tablespoons of miniature semisweet chocolate chips sprinkled over the top delivers decadence in every bite while still keeping this bread in the universe of nourishing breakfasts and snacks.

If you have had any problem convincing anyone of the wonders of chickpea flour (yourself included), this is an excellent recipe for changing hearts, minds, and palates. Why? Because there is zero indication of beans. Zero. No one who has tasted this bread has ever had a clue that this is a nourishing recipe, let alone a bean-based one.

Storage for Vegan Chocolate Chickpea Flour Banana Bread

Store the cooled bread in an airtight container at cool room temperature for 1 day, the refrigerator for 1 week, or the freezer for up to 6 months.

How to Serve This Vegan Chocolate Banana Bread

Try the bread:

• For breakfast with morning coffee
• As a nourishing snack
• As a sweet treat with coffee or tea
• For a not-too-sweet dessert

Frequently Asked Questions (FAQ)

• Why is my banana bread dry?The bananas were not ripe enough (which means the bananas were too starchy). The bananas need to be extremely ripe, soft and squishy so that they are almost liquid once mashed.
• Can I make the bread oil-free?Yes. Replace the oil with 3 additional tablespoons of water or mashed banana.
• Can I make the bread into muffins? Yes.Divide the batter among 12 greased or lined muffin cups (in a standard muffin tin). Bake for 12 to 15 minutes until toothpick inserted in centers comes out clean.

Ingredient Substitutions

• Can I use a different gluten-free flour instead of chickpea flour?No, I do not recommend substituting the chickpea flour. Chickpea flour acts as both flour and an egg substitute in this recipe. In addition, the ratio of wet to dry ingredients is formulated specifically for chickpea flour, and other gluten-free flours or blends will alter the texture and structure.
• Can I use something other than mashed banana?You may be able to substitute an equal amount of unsweetened applesauce for the ripe bananas. Applesauce is far less sweet, so you may need to add more sweetener, to taste. I have not tested with applesauce.
• Can I use another variety of sweetener?Yes. You can replace the maple syrup with an equal amount of the liquid sweetener of your choice, such as brown rice syrup, agave nectar or date syrup. You can also use honey if you do not follow a vegan diet. You can also use an equal amount of granular sweetener, such as coconut sugar, cane sugar or brown sugar plus 2 tablespoons (30 mL) water.

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