Brown sugar banana bread


The chickpea flour cookbookIt 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
How to Make It
  1. 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.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, and salt.
  3. In a medium bowl, combine the eggs, bananas, brown sugar, butter, and vanilla until well blended.
  4. Add the banana mixture to the flour mixture and stir until just blended. Spread the batter evenly in the prepared pan.
  5. 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.

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