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