I am a big advocate of using pulses/legumes in dessert, not only do they enhance the taste but they also add nutritional value to the dessert. I now bring you another dessert in my pulses based dessert series (see my recipe on pistachio mung bean mousse). This time it is the all time favorite banana bread, but this is no ordinary banana bread. This recipe replaces wheat flour with chickpea flour or gram flour, which is basically a flour made from varieties of ground chickpeas. The chickpea flour has higher proportions of proteins, fibers and carbohydrates compared to the normal flour and adds so much more flavor to this banana bread. The first bite of this gluten free banana bread totally surprised me with how different and delicious it tastes. And pecans in this banana bread only make it more irresistible. For the full recipe, scroll down. For the vegan version refer the notes.
Chickpea Flour And Pecan Banana Bread
Prep Time: 15mins Bake Time: 50-60mins Total time: 1hr 15mins Serves: 7-8 slices
Ingredients:
2 Ripe Bananas
75ml Vegetable oil
2 Whole Eggs
2 Tablespoons Honey
50g Brown Sugar
60g Gram/Chickpea Flour
50g Pecans Ground
25g Pecans Chopped
1Tablespoon Cinnamon Powder
1Teaspoon Vanilla Extract
¾ Tablespoon Baking Powder
Pinch of Salt
Directions:
Its quite a straight forwards recipe really. Always start with prepping all the ingredients. Mash the ripe bananas ( I use a fork to mash) and grind and chop the pecans.
Coat your baking dish with a thin layer of oil and line it with baking paper. I used a rectangular 23.8x14x5.5 cm oven baking dish for this recipe.
Preheat the oven to 160°C (Fan).
In a whisking bowl, whisk together eggs, sugar, honey, vanilla extract and oil. Add the mashed bananas and give it another whisk.
Next, "using a sieve" add the chickpea flour, baking powder, cinnamon powder and salt ( the chickpea flour tends to clump a lot so I highly recommend using a sieve). Whisk until combined (do not over mix).
Then add the ground pecans and chopped pecans, combine using a spatula.
Pour the mix into your coated baking dish. You can add few pecans on the top for decoration but it is totally optional. bake for 50mins to !hr at 160°C until the tooth pick comes out clean.
Let is cool before serving.
Note:
*This dessert can be stored in the fridge up-to 1 week.
*If you are vegan, replace the eggs and baking powder with 1 tablespoon baking soda, 1 teaspoon of Vinegar and 2 tablespoons of yoghurt.
*Amount of Sugar is something very personal. Please adjust the amount of sugar according to your taste.
I really hope try to make this different and healthier banana bread. I fell in love with this deliciousness and I hope you too. And as always, I would love to hear your opinion and suggestions.
Enjoy! From Pistachio With Love!
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