Chocolate Chickpea Flour Banana Bread

If you’re looking for a wholesome treat that satisfies your chocolate cravings and sneaks in some nourishing ingredients, this Chocolate Chickpea Flour Banana Bread is just the thing. Made with naturally sweet ripe bananas, rich cocoa powder, and fiber-packed chickpea flour, this loaf is moist, chocolatey, and completely gluten-free. It’s lightly sweetened with maple syrup and studded with dark chocolate chips for that extra indulgent touch. Whether you enjoy it as a breakfast bite, afternoon snack, or healthy dessert, this recipe is a delicious way to enjoy a treat you can feel good about.

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Prep Time: 5 minutes  Cook Time: 48 minutes

Yield: 12 servings  Serving Size: 1 slice

Ingredients:

  • 1 1/4 cup or 150g chickpea flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1.5 cups very ripe bananas (about 3 to 4 large)
  • 3 tbsp. maple syrup 
  • 3 tbsp. coconut oil 
  • 2 tbsp. water
  • 1 tsp. vanilla extract
  • 4 tbsp. dark chocolate chips

Directions:

  1. Preheat the oven to 350°F and line a 9 x 5 inch loaf pan with baking paper. 
  2. In a large bowl whisk the flour, cocoa powder, baking soda and salt. In another bowl stir the bananas, maple syrup, coconut oil, water and vanilla until well combined. Add the banana mixture to the flour mixture and stir until just blended.
  3. Pour the batter evenly into the prepared pan and sprinkle with dark chocolate chips.
  4. Bake for 43 to 48 minutes until you can insert a toothpick in the centre and it comes out clean.
  5. Allow to cool in the pan for 10 mins then remove with the baking paper and allow to cool completely. Peel off the paper and slice to serve.

Tips and Tricks:

  • Chickpea flour and cocoa powder can clump—sifting helps create a smoother batter and better texture.
  • Let the water and maple syrup sit at room temperature to avoid hardening the coconut oil when mixed.
  • Start checking at 40 minutes—ovens vary, and you don’t want to over bake and dry it out.
  • Store in an airtight container at room temp for up to 3 days, or refrigerate for up to a week.

Nutrition Facts: