The same holds true with the sweetener. I stuck with natural cane sugar (I use 1-1/2 tablespoons in the recipe), but you can use any sweetener. If you use a liquid sweetener (e.g., maple syrup), simply add it along with the other wet ingredients. If you are wondering why the bread has sweetener, it is to (1) promote browning; (2) balance the savory flavor of the chickpea flour, and (3) enhance the rise of the bread.
Seltzer (or club soda) and baking soda are primarily responsible for the bread’s great rise, as well as it’s light, tender, sandwich-bread texture. I
Using a fresh can of seltzer; if measuring from a bottle, make sure that it is a brand new bottle (so that there is maximum carbonation).
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Preheat the oven to 375F (190C). Line a 9×5-inch baking pan with parchment paper and spray the exposed sides with nonstick cooking spray.
Add the seltzer water and oil to the bowl of dry ingredients. Stir slowly so that all of the bubbles are not stirred out (the bubbles help the bread rise).
Slide the pan into the preheated oven and bake for 40 to 45 minutes until the loaf is risen, browned and a tester inserted in the middle of the loaf comes out clean.
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I’ve calculated the nutrition for this bread using the guideline of 12 thick slices per loaf. However, this bread slices beautifully, without crumbling, so feel free to slice it as thin as you like!
Store the cooled bread in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or tightly wrapped in freezer for up to 6 months.
Use any granulated sugar you prefer (e.g., coconut sugar, sucanat). or an equal amount of liquid sweetener such as maple syrup (add with the other wet ingredients). If you do not want sweetener in the recipe, leave it out entirely.
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An uncooked piece of spaghetti can be used as a tester (instead of a skewer) for determining if the center is set. Slide it into the middle of the loaf; it should come out clean when the bread is done.
Storage: Store the cooled bread in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or tightly wrapped in freezer for up to 6 months.
Sweetener Options: Use any granulated sugar you prefer (e.g., coconut sugar, sucanat). or an equal amount of liquid sweetener such as maple syrup (add with the other wet ingredients)
Chickpea Flour Banana Bread
Tip: An uncooked piece of spaghetti can be used as a tester (instead of a skewer) for determining if the center is set!
Thank you for sharing this recipe. How is it that this bread does not crumble like so many other GF breads? Looking forward to giving this a try.
Hi Susan! It is all about the chickpea flour— it’s pretty amazing. It work# as both a binder (like eggs) and a grain-like flour all in one. I hope you give it a try :)
Chickpea Flour Banana Bread — Foodborne Wellness
I completely understand. You can definitely leave out the sweetener in this bread, it will not affect how the bread works. The sweetness gives some balance in flavor to the bread, but that is my subjective analysis :) sugar also adds a little bit of extra browning to the bread.
Great recipe. I mix cinnamon, dried cranberries and sunflower seeds with the flour to make a sweet breakfast bread. It's very good.
Thank you Camilla!.. turned out perfectly my first try. I have a scale so I measured with grams for the flour to get it right first try. I did lightly blend the oil, maple syrup & sparkly water first, then added to the dry mix, down the sides of the bowl as u directed. No lumps & the texture was so easy to cut when cooled. I needed something solid for my sandwiches & I’m so glad this worked as I’m on a very strict diet.
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I don't remember if I made a comment or not. I made this over the weekend and it didn't last long. It was delicious and it fulfilled my sandwich dreams. I used honey for the sweetener. I topped it with basil pesto that I made and an avocado and it was glorious. On the 3rd day, it did start crumbling apart but still amazing! Thank you for this recipe.
Wow, that is so wonderful, Rebecca! Thank you so much for sharing, you made my day (and made me hungry reading about your toppings )There is just something about homemade bread that makes it taste so much better than anything store bought. Perhaps it is the extra love kneaded into it. Made with a mixture of chickpea and all-purpose flour, this Chickpea Flour Bread has lovely light herb flavor due to the addition of fresh rosemary making it the perfect bread to serve alongside dinner. A yeasted dough, these bread rolls will need time to rise throughout the preparation process, pay close attention to the recipe instructions.
Shape the dough into a ball, cover it with a damp cloth, and let it rise in a warm area for at least 2 hours.
Chickpea Flour Banana Bread (gluten Free!)
When the dough has risen, you can decide whether you’d like to bake in a loaf tin, on a tray or cut it into pieces and shape the pieces into rolls.
If you’ll be baking into rolls, place the rolls on a baking sheet(on a baking tray), brush them with oil, sprinkle with rosemary and a pinch of coarse salt.
Enjoy a read or two and get inspired to live a healthier lifestyle. Check out our most recent articles, guides, meal plans and recipes.
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