Gluten Free Chick Pea Banana Bread

Gluten Free Chick Pea Banana Bread

Gluten Free Chick Pea Banana Bread

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

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 slices
Calories 178 kcal


  • 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


  1. Preheat oven to 350, adjust rack to middle of oven.
  2. Combine dry ingredients in a medium bowl.
  3. Mash bananas and defrosted berries in a large bowl. Add the rest of the wet ingredients and mix well.
  4. 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.
  5. Pour batter into lightly greased loaf baking dish.
  6. 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.
  7. Cool on wire rack before serving. Keep covered in the fridge for up to a week.
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2 thoughts on “Gluten Free Chick Pea Banana Bread

  1. Blair Lowndes

    Hi Paula,

    Happy New Year!!! It’s been a while. I hope you’re well. ☺

    This looks delicious. I can’t wait to try it out.

    My girlfriend and I have been trying to cut out gluten and dairy lately and have been eating quite a few raw desserts. Here is a website that I thought would be of interest to you. I highly recommend the Raw Lime Mousse Pie, Peanut Butter Cups, Heathy Double Chocolate Pudding tart and Vegan Pumpkin Pie Cheesecake (leave it a day in the fridge before eating to let the flavours meld a bit).

    I also have gluten sugar free recipes for a vegan sheppard’s pie (I prefer it over the real stuff), granola bars, Dijon chicken with coconut milk sauce and a few others if you’re interested. Let me know.



    Blair Lowndes | Sales Associate & Client Services

    CTV, EDI & Discovery Canada | t +1.416.384.4252 | f +1.416.384.4208 | m +1.416.456.9123 | [email protected]
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    1. ptpotts

      Hi Blair!
      Nice to hear from you! Love raw desserts – key lime pie with avocado is amazing. Thanks for the link! The vegan sheppard’s pie sounds really interesting, please send along 🙂


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