Chocolate and chickpea flour banana bread
Delicious vegan and gluten free chocolate banana bread made with chickpea flour.
Servings 12
Calories 315kcal
Ingredients
- 3 ripe bananas mashed
- 150 ml dairy free milk I used oat milk
- 1 tablespoon apple cider vinegar or lemon juice
- 280 g gram flour sifted
- 50 g cocoa powder sifted
- 1.5 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon ground cinnamon
- 150 g light brown sugar
- pinch salt
- 150 ml sunflower oil
- 100 g raisins or chocolate chips optional
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Grease a 900g loaf tin and line with baking paper.
- Mash 3 bananas really well and set aside.
- Place 150ml oat milk in a jug with 1 tbsp cider vinegar or lemon juice. Set aside.
- Sift 280g chickpea flour, 50g cocoa powder, 1.5 tsp baking powder, ½ tsp bicarbonate of soda and 1 tsp ground cinnamon into a large mixing bowl.
- Add 150g light brown soft sugar and a pinch of salt and stir in.
- Pour the milk mixture into the flour along with 150ml sunflower oil. Stir well.
- Add the mashed bananas and stir again
- If using stir through 100g raisins or chocolate chips.
- Pour the mixture into your prepared loaf tin and level the surface.
- Bake in the preheated oven for 50 minutes or until a skewer inserted in the centre comes out clean.
- Cool in the tin before turning out and serving. Store in an airtight container for 1-2 days. Any longer and it starts to dry out and go crumbly.
Notes
Nutritional information is approximate and is intended as a guide.
Nutrition
Calories: 315kcal | Carbohydrates: 42g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Sodium: 127mg | Potassium: 471mg | Fiber: 5g | Sugar: 19g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 2mg