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vegan banana bread with chickpea flour on slate plate

Chocolate and chickpea flour banana bread

Delicious vegan and gluten free chocolate banana bread made with chickpea flour.
Course Cake
Cuisine British
Keyword chickpea flour banana bread
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12
Calories 315kcal


  • 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


  • 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.


Nutritional information is approximate and is intended as a guide.


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