Chickpea Banana Bread Recipes

ITALIAN CHICKPEA BREAD

Italian Chickpea Bread image

A bread like polenta, but without the corn! This is gluten-free bread with herb flavors based on my take of Liguria, Italy recipes.

Provided by sueb

Categories Bread

Time 2h30m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup chickpea flour
1 cup water
cooking spray
2 tablespoons oil
1 ½ teaspoons Italian seasoning
1 ½ teaspoons chopped dried rosemary
ground black pepper to taste
1 pinch salt to taste

Steps:

Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, 2 to 6 hours.
Preheat oven to 450 degrees F (230 degrees C). Spray the inside of an 8-inch metal pie pan.
Skim foam from the top of chickpea-water mixture. Add oil, Italian seasoning, and rosemary and stir until combined. Pour mixture into the prepared pan; sprinkle black pepper and salt over the top.
Bake in the preheated oven until edges begin to brown, about 15 minutes. Remove bread from pan and cut into wedges.

Nutrition Facts : Calories 74.6 calories, Carbohydrate 7.2 g, Fat 4.3 g, Fiber 0.7 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 20.5 mg, Sugar 1.2 g

CHICKPEA BANANA BREAD

Chickpea Banana Bread image

Make and share this Chickpea Banana Bread recipe from Food.com.

Provided by Kristine O.

Categories Breakfast

Time 18m

Yield 18 muffins, 18 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter (softened or room temp)
1 cup sugar
2 eggs
2 cups chickpea flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup mashed banana

Steps:

Preheat oven to 350.
Combine dry ingredients, except for sugar.
Cream together butter and sugar (easiest if butter is softened to room temperature first).
Separate the eggs, add egg yolks one at a time, beating after each addition.
Add dry ingredients, alternating with mashed banana, to butter mixture, beating well after each addition.
Optional: Can also add walnuts, chocolate chips (my fav!), dried cranberries, etc.
Whip the egg whites and gently fold into batter.
Pour into muffin tins, ideally lined.
Bake at 350 for 18 minutes.
let cool, then serve warm. Can be refrigerated for a few weeks or frozen for up to a few months! Microwave or toast to reheat.
Optional: could also substitute 1/8 cup ground flaxseed for flour.

Nutrition Facts : Calories 147.5, Fat 6.4, SaturatedFat 3.5, Cholesterol 34.2, Sodium 194.2, Carbohydrate 20.1, Fiber 1.5, Sugar 13.8, Protein 3.2

BANANA BREAD WITH PROTEIN (CHICKPEAS)

Banana Bread With Protein (Chickpeas) image

I make this for my vegetarian daughter. The whole family loves it. I don't usually add sugar, unless we have company because my family is used to low sugar treats. As a special treat sprinkle some semi sweet chocolate chips on top before you bake!

Provided by Mazziebeecooks

Categories Quick Breads

Time 1h10m

Yield 1 Loaf, 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) can chickpeas
1/2 cup low-fat vanilla yogurt
2 medium ripe bananas
1 teaspoon vanilla
2 large eggs
1 cup flour
1/2 cup soy flour
1 teaspoon baking soda
1/4 cup sugar

Steps:

Preheat oven to 350 and grease and flour loaf pan.
Rinse chickpeas.
Use blender to mush chickpeas with the yogurt.
Add bananas and continue to blend till smooth, thick consistency
Scrape sides and check for large pieces of chickpeas -- if you find them keep blending.
In one bowl, combine chickpea mixture with all other ingredients.
Stir together.
Put in loaf pan.
Bake for an hour, until toothpick comes out clean.

Nutrition Facts : Calories 231, Fat 3.5, SaturatedFat 0.8, Cholesterol 53.6, Sodium 355.8, Carbohydrate 41.6, Fiber 3.7, Sugar 12.2, Protein 9.1

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