Garbanzo Flour Banana Walnut Bread: Gluten- and Cow's-Milk-Free
Garbanzo Flour does not Bake Up Your Granny's Banana Bread
If you've seen my Garbanzo Peach Cobbler recipe you are already somewhat familiar with what may be a new-to-your-kitchen flour. Also known as chickpea flour, garbanzo flour was definitely new to me and I'm glad I found it!
Chick Pea Flour Recipe?
If you tried the peach cobbler then you are aware that the garbanzo flour has a stronger flavor than more common flours. Like the cobbler recipe, this chick pea flour banana bread has no cow’s milk or gluten in it.
Through developing that recipe I came to the conclusion that mixing garbanzo flour with oat flour would be a good possibility because oat flour is so much lighter in weight and taste. That was a good guess. :)
As well, I thought it would be a good idea to try a banana bread recipe because baked banana is a strongly flavored fruit that goes well with lots of cinnamon and other spices. This tactic proved to be a good plan.
While the garbanzo cobbler wasn’t bad, this recipe was simply extra good. It is now a family staple.
Why use Garbanzo Flour to Make Banana Bread?
Why Not Use Another Flour? This unique flour is loaded with nutrition and it is a gluten free product. Besides being an easy way to make your own home-made, creamy hummus, this flour is progressively being used in other recipes because it is a great source of protein and a 1 cup serving has about half our daily value of fiber. Check out just one of the nutrition reports on garbanzo flour and you’ll be looking for ways to use it in meals for your family. After you try this banana bread, that is.
What Sweeteners are Used for Garbanzo Banana Bread?
What's Best? If you've read through my food hubs you may have noticed that I am careful about what I use to sweeten foods. Although I only used ordinary brown sugar in this recipe, I would probably use half brown, half sweet leaf (stevia) next time--following package directions for equivalents. Honey or agave make great sugar substitutes in breads and desserts, and they would work equally well in this recipe, but I never, ever use artificial sweeteners.
Have you ever tasted baked goods made with garbanzo flour?
Garbanzo Flour Banana Bread for Breakfast, Lunch, or Dinner
For a fast and yummy beginning this recipe would be a great on the go breakfast for giving your family a super start to their day. It would also be an afternoon snack to smile about, and it could also make an elegant dessert by adding a glaze or caramel topping after a pumpkin soup supper.
High-Protein Banana Bread or Banana Bread Extraordinaire or Banana Bread Surprise
I can't decide on a name for this recipe. Which name would you choose to give it? Feel free to note your choice in the comments section at the end of the hub.
• Before the recipe begins, here are a couple of side notes: A) I put in heaping measures of spices and I may add a hint of ginger next time. B) To make the oat flour I ground approximately 18 tablespoons of rolled oats in a coffee grinder dedicated for flax seed. The oats work very well in it.)
- 1 Cup Garbanzo Flour
- 1 Cup Oat Flour
- 2 Tablespoons Ground Flaxseed
- 1/4 Teaspoon Nutmeg
- 1/2 Teaspoon Cinnamon
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Salt
- 2/3 Cup Brown Sugar
- 4 Tablespoons Coconut Oil, Softened
- 2 Eggs, Beaten
- 2/3 Cup Almond or Oat Milk
- 2 Bananas, Very Ripe and Mashed
- 1 Cup Walnuts, Chopped
- Preheat oven to 350º.
- Spray large loaf pan with non-stick spray.
- Combine the first 7 items in a large mixing bowl and blend well with a fork.
- Mix coconut oil and sugar in a small bowl, heating slightly in microwave to soften coconut oil if necessary.
- Beat eggs and almond milk into oil and sugar mixture.
- Mix liquid ingredients into dry ingredients by adding half, blending together, then adding the remaining liquid ingredients and mixing well.
- Blend in bananas.
- Stir in walnuts.
- Pour into loaf pan and bake approximately 42 minutes, keeping in mind that oven temps vary and garbanzo flour browns quicker than other flours.
- Allow to cool 10 minutes before turning out of pan.
- Store leftovers in refrigerator.