Hey everyone,
a couple of weeks ago my boyfriend and I bought bananas. Doesn’t sound very spectacular, I know. We bought a total of 10kg of bananas! An entire box. Whenever bananas are on sale for half price I can’t say no. Well, what do we do with all the sweet yellow fruits? Overnight oats, smoohies and of course banana ice cream.
At the end only a few very ripe bananas were left and those were most certainly turned into banana bread.
It took a while till I got where I wanted to be with this recipe – but I luckily had plenty of bananas and a diligent banana bread tester to work with. The final result was this moist and fluffy, gluten free marbled banana bread which is – thanks to buckwheat and chickpea flour – rich in protein. For 12 servings (made with peanut putter) you’ll have 6.4g of protein per slice! On top of this it’s filled with fiber to make you full. A great power snack – or power breakfast, whatever you prefer.
Marbled Banana Bread
- Total Time: 45 minutes
- Yield: 12 1x
Description
This recipe is my new favorite recipe for banana bread. A little sweet and chocolatey and rich in fiber and protein! It makes a perfect breakfast or snack.
Ingredients
Scale
- 3/4 cup chickpea flour (100 g)
- 1 cup oat flour (100 g)
- 1/3 cup + 2 tbsp buckwheat flour (70 g)
- 2 tsp baking powder
- 1 pinch salt
- 3–4 bananas, very ripe (1 3/4 – 2c. mashed, 360 g)
- 1 tsp vanilla extract
- 1/4 cup agave or maple syrup (80 g)
- 1/2 cup + 1/4 cup oat or almond milk
- 4 tbsp unsweetended nut butter (80 g) ((e.g. peanut butter))
- 3–4 tbsp cocoa, unsweetened
Instructions
- Preheat the oven to 170 °C (340 °F). Mix the first five ingredients in a large bowl.
- In another bowl, smash the bananas with a fork, add 1/2 cup oat or almond milk and the other wet ingredients and mix well.
- Combine the wet and the dry ingredients and stir until just combined. Transfer 1/3 of the dough to another bowl, add 1/4 cup oat or almond milk and the cocoa powder and mix.
- Pour the dough into a greased bread tin (or use a silicon cake mold) alternating between the bright and the dark dough to create a pattern. Keep in mind that you have more of the bright dough.
- Bake the banana bread in the preheated oven for ca. 40 min till golden brown on top.
- Now comes the hardest part – let it cool! But I am sure you will master this step.
Notes
I find that every brand of chickpea flour has slighty different properties when it comes to baking. If your batter comes out too liquidy, add a bit more flour (oat or chickpea). If it is too stiff, add a splash or two of plant milk.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
My boyfriend and I have definitely overeaten on banana bread during the last two weeks. But I am sure it will not take long until I will be hungry for a big slice of this moist and sweet marbled banana bread. Until then, our bananas will have plenty of time to ripen.
olga says
ciao! It looks OMNOMOMNOOOOOM!!!!
but here where I live, no way to get oat flour or (even less!) buckwheat flour. I would stick on chickpea flour and hope for the best 🙂
Melanie J says
Thanks a lot, Olga! You could also try using other flours like spelt or wheat flour. I am not sure if using only chickpea flour would work – texture and taste wise. Keep in mind that you might have to adjust the amount of plant milk when using other types of flour. Just start with a little less milk than in the recipe and add more until you reach the consistency of a not too runny batter. Let me know how it turns out if you try it ;)!
Olga says
Cool! I’ll give it a try with what I have available … I’ll let you know how it comes out 🙂
Philia says
Hi! Is there any way to sub the nut butter? Fruit purée, more liquid, simply omit….? Same with the the liquid sweeteners- I don’t have any on hand and I also prefer not to use refined sugars. I absolutely love the addition of chickpea flour though! I’ve been searching high and low for more legume flour recipes, particularly red lentil, but I can never find any baking recipes including them! Thank you 🙂
Melanie J says
Hi Philia,
I’ve made this recipe without nut butter and the result wasn’t too great. But if you sub it with unsweetened apple sauce and use coconut sugar for the liquid sweetener it might work better. You should maybe go with 1/3-1/2 cup of coconut sugar, otherwise it might not be sweet enough. Let me know how it works out in case you try it;)!!