I have been on a mission for awhile now to perfect a gluten free banana bread. I wanted a loaf that wouldn’t crumble, firm but not too gooey, and sweet enough without using processed sugar. I discovered the joys of chick pea flour – great texture, flavour and added protein. I experimented with this flour and I think that coupled with the maple syrup, it really brings out a balanced sweetness to the loaf. With the added nut protein, this makes a great recovery snack after a workout.
Gluten Free Chick Pea Banana Bread
- 3/4 cup chick pea flour
- 1/4 cup tapioca flour
- 1/4 cup brown rice flour
- 1/4 cup milled flax seed
- 1/2 teaspoon baking soda
- 1/2 teaspoon xantham gum
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 2 very ripe bananas
- 1/2 cup frozen/defrosted berries or dried blueberries
- 1/2 cup real maple syrup
- 1/4 cup organic soy milk
- 1 egg
- 2 tablespoons almond butter
- 1 tablespoon apple cider vinegar
- 1 tablespoon grapeseed oil
- 1 tablespoon coconut oil
- 1 tablespoon vanilla extract
Preheat oven to 350, adjust rack to middle of oven.
Combine dry ingredients in a medium bowl.
Mash bananas and defrosted berries in a large bowl. Add the rest of the wet ingredients and mix well.
Add the dry ingredients to the wet ingredients and mix until just combined. Sprinkle dry blueberries at this stage if using and mix until combined.
Pour batter into lightly greased loaf baking dish.
Bake in oven for 1 hour rotating dish halfway through. Check with toothpick and bake an additional five minutes if the toothpick does not come out clean.
Cool on wire rack before serving. Keep covered in the fridge for up to a week.