This past Sunday, my dad came over to my our new apartment to help me out with some tax stuff.
Not exactly the most fun reason to have him visit, right? So, I tried to lighten the mood a bit by cooking up a nice tasty breakfast for my dad, Brian, and myself. I was really in the mood for some banana bread, and a while back I remembered reading about a chickpea banana bread on the blog, Peanut Butter Fingers. I immediately searched for the recipe to see what this special bread was all about.
I basically just used Julie’s recipe for measurement purposes, as I decided to switch up a couple of the ingredients to make it my own.
This bread ended up being 100% moist, sweet, delicious, addicting, and the chickpeas are completely hidden. Even though the chickpeas are hidden they still add in a bit of extra fiber and protein to a delicious breakfast treat!
Chickpea Banana Bread
Bake time: 60-70 minutes
- 1 16oz can of rinsed and drained chickpeas
- 1/4 cup agave nectar
- 1 cup white whole wheat flour
- 1 cup whole wheat pastry flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 cup sugar
- 3/4 cup coconut oil, softened but not melted
- 2 eggs
- 1 tsp vanilla extract
- 1 cup of unsweetened applesauce
- 2 smashed medium to large bananas
Preheat the oven to 350 degrees.
In the food processor, combine the agave nectar and the chickpeas until smooth. In a separate bowl, combine the flours, baking soda, salt, and cinnamon.
In a large mixing bowl, combine the sugar, and coconut oil. Then, add in the eggs one at a time with the vanilla. Next, add in the applesauce, smashed banana, and chickpea mixutre. Once all of these ingredients are combined, gradually add in the flour mixture.
One everything is combined, place batter in a large and greased loaf pan. Place in the oven to bake for 60-65 minutes, or until a toothpick is inserted and comes out clean.
Allow to cool (I didn’t allow to cool, and the first couple of pieces were delicious, but they were a mess!) and ENJOY!!
Have a great Wednesday!