It turns out that chickpea flour and bananas have a natural affinity for each other, a relationship strengthened all the more by a bit of brown sugar. I use baking powder instead of baking soda for leavening; the latter produces a squidgy banana bread while the former renders the lighter, cake like loaf I prefer.
- Yield: 1 Loaf
- Nonstick cooking spray
- 1 cups (180 grams) chickpea flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 2 large eggs
- 10.33 cups mashed very ripe bananas (about 3 large bananas)
- ½ cup packed light brown sugar
- 5 tablespoons unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- Preheat the oven to 350°F. Line a 9 by 5-inch loaf pan with parchment paper, leaving a 2-inch overhang on two opposing sides. Spray the paper and exposed sides of the pan with nonstick cooking spray.
- In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a medium bowl, combine the eggs, bananas, brown sugar, butter, and vanilla until well blended.
- Add the banana mixture to the flour mixture and stir until just blended. Spread the batter evenly in the prepared pan.
- Bake for 50 to 55 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean. Let the bread cool in the pan on a wire rack for 10 minutes, then hold on to the paper overhang to transfer it directly to the rack to cool completely. Remove the paper and serve.