Wednesday, June 1, 2016

Chick Pea Flour Banana Bread

Chick Pea Flour Banana Bread
I have to give credit for this recipe to a friend of mine who made it first.  Like me, she loves to be creative in the kitchen and admitted that she just threw this together without measuring and hoped that it would turn out.  From the photos she shared online and her promise that it was delicious I knew I had to try it myself.  Luckily she remembered enough to give me a ball park of what she used, and I went with it.  And she was right, it is delicious. A moist, delicious banana bread, surprisingly full of fiber and protein thanks to the use of chick pea flour.  I had heard of that type of flour before, but since I didn't know how it would work with baking, I had been afraid to try it.  I wish I had known sooner how perfect it is for recipes like this. It's basically similar to using pureed beans, which I've done before, with the addition of a little extra moisture, which in this recipe is the bananas and the yogurt. With only a 1/4 cup of both oil and sugar, this recipe is as healthy as they come, so the addition of a few dark chocolate chips is completely understandable. Plus adding chocolate chips to anything makes it an instant hit with my kids.  We actually just finished off the last of the third batch of these I've made this morning, so it's time for me to make some more, and to share the recipe with all of you.

Chick Pea Flour Banana Bread

ready to bake
4 very ripe bananas
1/3 C. almond butter
1/4 C. plain Greek yogurt
1/4 C. organic white sugar
1/4 C. organic canola oil
2 T. ground flax seeds
2 organic eggs
1 tsp. pure vanilla extract
1 1/2 C. chick pea flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 C. mini chocolate chips, optional

In a large mixing bowl, mash together the bananas, almond butter, Greek yogurt, sugar, oil, and flax seeds.  Blend in the 2 eggs and the vanilla. In a small bowl sift together the flour, baking soda, baking powder, and salt and then add to the wet mixture.  Stir well for at least 2 minutes until as smooth as possible. Fold in the chocolate chips until combined.  Spray the desired pan with non stick cooking spray and bake in a 350F oven for:

  • 35 - 45 minutes for loaf pans, depending on how full
  • 25 minutes for regular muffins
  • 20 minutes for mini muffins

Store in the refrigerator for a few days, or the freezer for up to a few months.

ready to bake
cooling off
4 successful loaves
perfect loaf of bread
close up of a birthday morning muffin version
successful morning baking
(also shown are Basic Chocolate Chip Cookies)*
*recipe to come soon!

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