Double Chocolate Banana Bread is a unique recipe made with chickpea flour. This flour is high in protein, fibre and nutrients yet the banana bread has a chocolaty taste you’ll love. It’s prefect for lunch bags or as a sweet snack anytime.
The recipe was inspired by The Allergy-Friendly Kitchen’s summer cooking contest in 2018 held to raise awareness about food allergies. It was a joint initiative by Canadian racecar star Alex Tagliani and Food Allergy Canada. Food allergies, intolerances and celiac disease are misunderstood so many individuals and groups are always helping to raise awareness.
Food Allergy Awareness
Of course celiac disease is not an allergy but it requires a restricted diet. That is why you’re part of the Food Allergy Community and can help increase awareness. Everyone needs safe food so in the spirit of raising awareness, here’s a shout out to AllergicLiving.com. They are an excellent resource for up-to-date information on food allergies, celiac disease, recipes and related products and services. Follow them online or on social media to keep up with the ever changing world of food manufacturing.
Cooking and Baking with Chickpea Flour
What caught my eye with the original recipe was the use of chickpea flour and tapioca starch. At the time I was writing my year-long blog post series on ‘How To Use Gluten Free Flour’. I created that series to learn more about the flours, starches and binders I had in my kitchen. All twenty-one of them!
I had chickpea flour in my kitchen long before I heard of celiac disease. Yet I realized I only used it in two recipes; vegetable fritters and falafel balls. Over time I learned to make socca too but I had never used chickpea flour in sweet recipes. That’s why I tried it and I was not disappointed.
If you want to know more about chickpea flour check out my post titled, How To Use Chickpea Flour.
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Get The Tools
Everyone on a gluten free diet needs fibre so if you love chocolate and bananas give this recipe a try. Better yet, teach your kids to make it. While you’re at it teach them to individually wrap portions for their lunch and put them in the freezer.
Let me know in the comments below if you tried this recipe and what you thought.
Originally posted August 2018, updated August 2021.
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|1½ cups chickpea flour, sifted|
|½ cup tapioca starch|
|½ tsp xanthan gum|
|¼ cup cocoa powder|
|1 tsp baking powder|
|1 tsp baking soda|
|⅛ tsp salt|
|¾ cup brown sugar|
|3 overripe bananas|
|⅓ cup vegetable oil|
|1 cup milk (or milk substitute)|
|½ Tbsp vanilla|
|ADD-INS - 1 cup chocolate chips|
- Preheat oven to 350°F.
- Prepare loaf pan by lightly brushing or spraying with oil.
- In a large bowl combine all dry ingredients. Set aside.
- Put bananas in the large bowl of a stand mixer and mash.
- Add remaining wet ingredients and beat on medium-low speed until smooth.
- Turn speed to low and add the flour mixture in stages. Beat just until everything is combined.
- Fold in chocolate chips and pour batter into prepared pan.
- Bake in preheated oven for 60 minutes until top is lightly cracked and sides pull away from the dish. (20-23 minutes for muffins.)
- Cool for 10 minutes on wire rack. Loosen sides and remove loaf from pan. Allow to cool completely before serving.