Chickpea Banana Bread
Ready In: 18 mins
Serves: 18
Yields: 18 muffins
Ingredients
- 1⁄2 cup butter (softened or room temp)
- 1 cup sugar
- 2 eggs
- 2 cups chickpea flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 cup mashed banana
Directions
- Preheat oven to 350.
- Combine dry ingredients, except for sugar.
- Cream together butter and sugar (easiest if butter is softened to room temperature first).
- Separate the eggs, add egg yolks one at a time, beating after each addition.
- Add dry ingredients, alternating with mashed banana, to butter mixture, beating well after each addition.
- Optional: Can also add walnuts, chocolate chips (my fav!), dried cranberries, etc.
- Whip the egg whites and gently fold into batter.
- Pour into muffin tins, ideally lined.
- Bake at 350 for 18 minutes.
- let cool, then serve warm. Can be refrigerated for a few weeks or frozen for up to a few months! Microwave or toast to reheat.
- Optional: could also substitute 1/8 cup ground flaxseed for flour.
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