Chickpea Banana Bread
Okay, so here’s the thing: I have lost something really important. My bikini body. Five-hundred brownies ago, it was still here. But now? Definitively gone. Not even within sight. Damn you, summer. You always show up too early.
And there is more bad news: I have this new obsession that is not exactly progressing my beach body. My new friend’s name is Banana Bread. It has literally been jumping in my mouth. I made my first-ever banana bread one week ago and it was gone within two days, without sharing one piece (because yes, I am greedy like that, especially when it involves food). Oops. I have never eaten banana bread before, so we still have lots of catching up to do.
Fortunately, my own recipe is really healthy. It uses chickpeas and almond flour instead of grains and contains no refined sugars. “But it’s healthy” is my favorite justification for overeating anything that is sweet. Or savory, for that matter. But don’t worry: I’m working on it. I want to be a better person (someone who is able to share food) and I want to fit back into my bikini. But for now, I urge you too make this recipe too. Then we can meet up, share our banana breads and shop for black swimmingsuits. Who’s in?
Chickpea Banana Bread
Serves 8 (or 1, if your name is Becky)
3 (really) ripe bananas
2 cans / 480 grams chickpeas, drained and rinsed
1 1/2 cup almond flour
1/2 cup coconut sugar
1/2 cup grated coconut
1/2 cup coconut oil, melted
80 grams of dark chocolate, finely chopped
1. Add the bananas, chickpeas, eggs and coconut oil to a bowl. Mix the ingredients with your (immersion) blender until completely smooth.
2. Fold the almond flour, coconut sugar, grated coconut and chocolate through your mixture.
3. Pour your mixture into a lined cake tin. Place in the middle of a preheated oven of 200 degrees. Turn the oven off after thirty minutes, but leave the cake in the oven to rest for at least fifteen minutes. This banana bread is lovely when served warm, but becomes more firm when you let it cool down for a couple of hours. Both ways is awesome.
Well Becky your banabread sounds great.
Mmm….but no cooking skills or blender in the house….Becky, next time you bake one…will you make one more for me :-)?
Haha, yes of course!
I love what you do Becky, thank you for everything you are. You look like Halle Berry on the picture.
Thank you 🙂
Looks nice and tasty.
What sort of bananas do you use?
I just use normal, medium-sized bananas. The bananas serve as a natural sweetener in this dish, so it’s important to use ripe (thus sweet) bananas. Let me know if you make it one day!
That’s not what I meant.
Do you use the plantain versie nor the other ones?
Or do you even use the extra’s weet lady fingers?
Hi Rob. I wouldn’t use plantain bananas. You could probably make this with lady fingers, if you double the quantities and maybe cut down a bit on the sugar. I’m gonna try that some time! For me, it’s also sweet enough with normal bananas and the coconut sugar. Kind regards,