Incredibly moist and decadent banana bread bursting with rich dark chocolate chips and walnuts in every bite. This protein and fiber-rich treat packs an extra nutritional punch thanks to the nutrition powerhouse, chickpea flour!
If you’re scratching your head in a bit of curiosity right now, I don’t blame you. I first discovered Bob’s Red Mill chickpea (or garbanzo bean) flour while perusing the baking isle at Whole Foods and was instantly intrigued. The flour is very fine and almost silky in texture and has a whopping 5 grams of fiber and 6 grams of protein per serving! It also has a beautiful subtle sweetness that makes it especially well-suited for baked goods.
One of the things I love most about this flour is that it’s nearly impossible to tell when a baked good or bread is made with it. You would take one bite of this bread and just assume it was made with regular flour. There’s no trace of any “beany” flavor and the texture it lends is most desirable.
Deliciously dense and amazingly moist – my two non-negotiables for banana bread!
Banana bread is just one of those breakfasts that will never lose its hype. It’s the kind of breakfast you get excited to wake up to and just feel good about eating. Paired with a hot mug of coffee or cold glass of milk, every bite can just give you a sense of comfort and satisfaction.
As far as add-ins, dark chocolate chips and walnuts are my top contenders, though feel free to add anything you like. Any type of nut, dried fruit, fresh blueberries and/or coconut flakes would also be delicious. 
I highly recommend stepping a wee bit out of your baking comfort zone and trying out this incredible banana bread with chickpea flour. I promise you will be hooked! I’m already brainstorming other recipes to use it in 😉
If you do make this recipe, be sure to snap a pic and tag #dishingouthealth so I can see your beautiful creations!
If you don’t have a Whole Foods or health food store close by that carries a wide variety of flours, you can order chickpea flour here (<–affiliate link!).
- 2 large extra ripe bananas (225 gms)
- ¾ cup 0% fat plain Greek yogurt
- 1 egg
- ½ cup coconut sugar
- 1½ tsp vanilla extract
- ⅓ cup coconut oil, melted and cooled
- 1½ cups chickpea (garbanzo) bean flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- Pinch of sea salt
- ⅓ cup dark chocolate chips
- ¼ cup chopped walnuts
- Preheat oven to 350 degrees F and spray an 8x4 inch loaf pan with nonstick cooking spray.
- In the bowl of an electric mixer, combine bananas, Greek yogurt and egg. Beat on medium speed until smooth. Add sugar, vanilla extract and coconut oil and beat again until combined and creamy.
- In a separate bowl, combine chickpea flour, baking powder, baking soda, cinnamon and salt and whisk until combined.
- Slowly pour dry ingredients into wet and use a wire whisk to mix until just combined. Fold in chocolate chips and walnuts.
- Pour batter into prepared pan and smooth top. Bake for 45-55 minutes or until tester inserted into center comes out clean. Remove from oven and place on wire rack to cool for 30 minutes, then carefully invert, remove bread from pan and place back on wire rack to cool completely. Cut into 12 slices.
Your turn!
What are your favorite things to add to banana bread?
Have you ever tried baking with chickpea flour?
If you love banana bread as much as I do, check out some of my other favorite recipes:
Maple Frosted Banana Bread Donuts
Chocolate Chip Banana Bread Muffins
I made it with full fat greek yogurt and substituted 3 TBSP for the coconut sugar, since I didn’t have any of that.
Sounds great!! Thanks for sharing those subs. Cheers
Note: as chick pea flour is very high in protein, fiber, and vitamins, there is absolutely no need to use eggs for extra protein. There’s enough already in the recipe!
I also made substitutions in order to make it vegan and Dr. Esselstyn, Dr. Gregor, Dr. Barnard, etc. friendly. I turned this recipe into muffins and they turned out great (I doubled the recipe)! I used no salt, almond milk instead of the yogurt, minimized the oil to 1/8 cup and used olive oil (significantly less saturated fat), 1/2 cup of crystal xylitol instead of sugar, added 4 tablespoons of ground flax seed (flax eggs instead of real eggs), one tablespoon of pumpkin pie spice, and 1 teaspoon of cinnamon.
Couldn’t believe how light they turned out. They are MEGA healthy too!
Basically, I kept all the portions of the wet ingredients, putting them together in one bowl (including mashed bananas), and put all the dry ingredients on top to mix.
This recipe sounds delicious I would like to try it with my family, however I need some suggestion’s / guidance. My son is allergic to milk and eggs..normally I replace the milk with a soy or almond milk. Do you have any suggestions on an egg substitute for this recipe, I was thinking unsweetened applesauce perhaps?
If I wanted to add an extra egg for protein, would you suggest less yogurt? Or???
Hi Kristen! Yeah, probably cut the yogurt in half. Let me know how it comes out!
My sister made this and said it is better than wheat flour banana bread. Can it be made with 2% yogurt? I have a lot of it; would hate to have to buy FF for the recipe.
Hi Stephanie! Yayy i’m so thrilled to hear that! You can definitely use 2% Greek yogurt. Let me know what you think! 🙂
I’ve used chickpeas in blondies but never chickpea flour. Very interesting and intriguing!
It truly is fantastic, Sandy. I highly recommend!