Garbanzo Flour Banana Walnut Bread: Gluten- and Cow's-Milk-Free

Updated on July 28, 2017
Garbanzo Flour Banana Bread Recipe
Garbanzo Flour Banana Bread Recipe | Source

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.

This garbanzo flour banana bread was a homerun!
This garbanzo flour banana bread was a homerun! | Source

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?

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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.)

Click thumbnail to view full-size
Ingredients for making garbanzo flour banana bread.Garbanzo flour banana bread has a rich batter.Garbanzo bean flour is high in protein.A small amount of oat flour in garbanzo this banana bread is a huge addition!Extraordinary banana bread!
Ingredients for making garbanzo flour banana bread.
Ingredients for making garbanzo flour banana bread. | Source
Garbanzo flour banana bread has a rich batter.
Garbanzo flour banana bread has a rich batter. | Source
Garbanzo bean flour is high in protein.
Garbanzo bean flour is high in protein. | Source
A small amount of oat flour in garbanzo this banana bread is a huge addition!
A small amount of oat flour in garbanzo this banana bread is a huge addition! | Source
Extraordinary banana bread!
Extraordinary banana bread! | Source

Ingredients

  • 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

Instructions

  1. Preheat oven to 350º.
  2. Spray large loaf pan with non-stick spray.
  3. Combine the first 7 items in a large mixing bowl and blend well with a fork.
  4. Mix coconut oil and sugar in a small bowl, heating slightly in microwave to soften coconut oil if necessary.
  5. Beat eggs and almond milk into oil and sugar mixture.
  6. Mix liquid ingredients into dry ingredients by adding half, blending together, then adding the remaining liquid ingredients and mixing well.
  7. Blend in bananas.
  8. Stir in walnuts.
  9. Pour into loaf pan and bake approximately 42 minutes, keeping in mind that oven temps vary and garbanzo flour browns quicker than other flours.
  10. Allow to cool 10 minutes before turning out of pan.
  11. Store leftovers in refrigerator.

Banana Walnut Bread--Gluten and Cow Milk Free

3.3 stars from 28 ratings of Garbanzo Flour Banan Bread Recipe

Do you have to eat a gluten free diet?

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Questions & Answers

  • This gluten and dairy free recipe turned out way too crumbly and rather tasteless compared to a good old-fashioned banana bread recipe. Do you have any suggestions for better results?

    As explained, this is not your grandma's old-fashioned banana bread. Garbanzo flour does have a stronger flavor than most are not used to, and its texture is not the same as regular flour. Reasons for the way yours turned out could be the age of the products purchased, over baking, or some other causes. As mentioned, I heaped up the seasonings because this flour can take the extra flavors. Garbanzo flour isn't for everyone, but exploring using it offers a chance to incorporate a healthy flour into our menus.

What should we name this garbanzo bread?

Submit a Comment

  • RTalloni profile imageAUTHOR

    RTalloni 

    5 months ago from the short journey

    Diane:

    Thanks for letting us know you found this to be a tasty bread, but sorry yours turned out dry. So many factors could've caused it...I hope you can get it figured out since you like the taste.

  • profile image

    Diane 

    5 months ago

    Tasted good but dry and crumbly

  • RTalloni profile imageAUTHOR

    RTalloni 

    3 years ago from the short journey

    Lyzel del Mar III:

    Thanks very much for letting me know how this turned out for you! I was also skeptical about using these ingredients. Love you adjustments!

  • Lyzel del Mar III profile image

    Lyzel del Mar III 

    3 years ago

    I made this today, to be honest I was a bit skeptical on the ingredients but wow!! This is one of the best gluten free banana breads I have made. I usually have a problem with it crumbling, especially when its still a little warm, but not this one :)

    I doubled the spices, reduced the sugar to 1/2 a cup and added an extra banana. Ended up cooking it an extra 5 min.

    Delicious

    Will definitely be keeping this as my GF Banana bread staple. Thanks so much

  • RTalloni profile imageAUTHOR

    RTalloni 

    4 years ago from the short journey

    vandynegl:

    Thanks for checking out this "free" recipe. Hope you get to try it soon!

  • vandynegl profile image

    vandynegl 

    4 years ago from Ohio Valley

    This sounds awesome! I try to stay away from gluten and cows milk, so this is right up my alley!

  • RTalloni profile imageAUTHOR

    RTalloni 

    4 years ago from the short journey

    paradigmsearch:

    Thanks for stopping by and for adding to this conversation on garbanzo beans!

  • paradigmsearch profile image

    paradigmsearch 

    4 years ago from US

    Turns out that chickpeas aka garbanzo beans are rich in the amino acid, tryptophan. Which is the precursor to serotonin. Which is the feel-good hormone. I am definitely pro all things garbanzo.

  • RTalloni profile imageAUTHOR

    RTalloni 

    4 years ago from the short journey

    Peggy W:

    It's a healthy flour to have on hand so I would encourage you to purchase some and keep it stored in the freezer if you do not use it up right away. This banana bread recipe is still my favorite way to use it! Thanks much for checking it out and leaving your feedback!

  • Peggy W profile image

    Peggy Woods 

    4 years ago from Houston, Texas

    I have never used garbanzo flour but after reading this I am tempted to go out and purchase some. Your banana walnut bread sounds delicious. Pinning this!

  • RTalloni profile imageAUTHOR

    RTalloni 

    5 years ago from the short journey

    MarleneB:

    Thanks much for letting me know your thoughts on this garbanzo flour recipe. This flour is interesting, and this banana bread recipe is still my favorite way to use it. Not only does it please us for taste, it is a very healthy breakfast bread. Since you are moving toward wheat free eating I hope you get to try it soon.

  • MarleneB profile image

    Marlene Bertrand 

    5 years ago from USA

    This sounds like a wonderful recipe. I appreciate all the additional tips that go along with it. I'm heading over to read the Garbanzo Peach Cobbler recipe now. I'm sure I'll enjoy it, too.

  • RTalloni profile imageAUTHOR

    RTalloni 

    5 years ago from the short journey

    Crystal Tatum:

    When it was new to me I enjoyed learning about it. Keep in mind that it pairs well with strong flavors! Thanks so much for checking this recipe out. I think I need to make it up this weekend! :)

  • Crystal Tatum profile image

    Crystal Tatum 

    5 years ago from Georgia

    I had never heard of garbanzo flour before now, but I am very interested in trying it. I do better health wise when I stay away from regular flour and sugar. Pinning this and sharing and voting up of course!

  • RTalloni profile imageAUTHOR

    RTalloni 

    5 years ago from the short journey

    CraftytotheCore:

    I hope you enjoy leaning to use alternative flours as much as I have. It's opened up a new world of flavors and textures for me. Thank you for stopping by to check out this recipe hub!

  • CraftytotheCore profile image

    CraftytotheCore 

    5 years ago

    Wow! This is terrific! Thanks for sharing. I'm just learning about gluten-free food for my son. I'm going to have to try this recipe!

  • RTalloni profile imageAUTHOR

    RTalloni 

    5 years ago from the short journey

    vespawoolf:

    Okay! I'm already looking for it! :) Thanks bunches for letting me know, and again, thanks for letting me hear from you on this banana bread recipe.

  • vespawoolf profile image

    vespawoolf 

    5 years ago from Peru, South America

    I haven't posted the brownie recipe yet. That'll be my next project! I use a mix of flours that includes garbanzo. No one even knows that I don't use traditional white flour. I've noticed garbanzo is easier to use with savory recipes because its flavor doesn't always go with sweet, but the chocolate seems to mask the flavor. I'm sure the banana does the same.

  • RTalloni profile imageAUTHOR

    RTalloni 

    5 years ago from the short journey

    vespawoolf:

    Thanks very much for stopping in to check this recipe out. So far, my favorite recipe using the garbanzo flour is may banana bread. Though the garbanzo flour is very healthy, it has to be paired with just the right main ingredient because of its strong flavor. I've not tried it with chocolate but am going to see if your garbanzo flour brownie is on your profile page.

  • vespawoolf profile image

    vespawoolf 

    5 years ago from Peru, South America

    Although I don't eat a gluten-free diet, I do try to limit our intake of refined flour and sugar. (although my Hubs may not always reflect that!) We enjoy garbanzo flour brownies, so why not banana bread, too? I look forward to trying this. I like your use of coconut oil and I'd probably add a little stevia, as you suggested, so I can decrease the amount of brown sugar. I've linked my banana bread recipe to this one for those who might be interested in a gluten-free alternative. Thank you!

  • RTalloni profile imageAUTHOR

    RTalloni 

    5 years ago from the short journey

    Annie 89:

    Thanks for your input. I have been hearing mixed reviews on agave lately.

    Hope you enjoyed your Garbanzo banana bread! I'm not sure I would like the apples in the cobbler for the garbanzo flour is strong flavored, as mentioned above, and I like a stronger fruit with it, but with extra spices it might be fine for someone who is used to the garbanzo flour flavor. My favorite is the banana bread.

    Thanks for stopping in to check out this recipe., and welcome to HubPages. Maybe we'll see some of your work soon?

  • profile image

    Annie 89 

    5 years ago

    I want to say , using Organic Agave is like using Corn Syrup for your

    Arteries..Yes it is the truth, and it is NOT healthy. It is Artery Clogging.

    As a matter of fact. In Dr. Andrew Weil's new book (amazon) he does use Agave, and he did on Dr. Oz's show a few weeks ago.

    Now Dr. Weil said he made a mistake in his new book, and said, Do Not use Agave. It is Not Healthy at all..

    I can eat wheat, but I do not think it is healthy any longer. As Monsanto has been using using GMO for too many years, even if we buy Organic sprout bread.

    So I bought Garbanzo bean flour and Organic Coconut flour.

    I have some very Ripe banana's, so I'm going to make your Banana bread now.

    I was hoping to read some reviews here about someone that has made it!!

    Wondering if instead of using peaches for your Cobbler, if I could use fresh Apples????

    Thanks for your website it is very informative, and such happy people here...

    April 89

  • RTalloni profile imageAUTHOR

    RTalloni 

    6 years ago from the short journey

    jessefutch:

    Wow--thanks for letting me know that this recipe will benefit your son! Maybe if you asked your wife to help you make it the first time or two it would be easier for her to make the switch. So appreciate your input here, I'm going to check on those Cuban tortillas made with garbanzo flour.

  • jessefutch profile image

    jessefutch 

    6 years ago from North Carolina

    Garbanzo beans make an amazing Cuban dish, Spanish Bean Soup. I've seen garbanzos ground into traditional Cuban tortillas (somewhat similar to "regular" tortillas, I suppose). I guess the progression to garbanzo flour is a natural one. My son has Asperger's, so the GF aspect is amazing. He actually HAS TO eat banana bread every day with his lunch. I think this will be a great add to our repertoire! I just need to convince my Asperger's wife to make her banana bread this way! Wish me luck!

  • RTalloni profile imageAUTHOR

    RTalloni 

    6 years ago from the short journey

    Pamela99:

    How I missed responding to your comment for so long is a curiosity, but thanks for stopping in with your input!

    Using various flours is becoming more popular due to people's need to avoid gluten. As the nutritious values become more well known, we are trying them out even if we don't have a need to be GF.

    I still have some garbanzo flour recipes I want to work on. Maybe now that the weather has cooled again I'll get back to baking with this high protein flour product.

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    Sally's Trove:

    So glad you found this interesting! It's been a neat journey to explore using garbanzo flour. I have a few more recipes that I want to work out the details on and publish. I'm also looking forward to using more gluten-free flours so I was also glad to find that video. Hope you enjoy your adventure. :)

    Thanks so much for your visit and your input!

  • Sally's Trove profile image

    Sherri 

    7 years ago from Southeastern Pennsylvania

    I've never cooked with garbanzo flour, so I'm going to be off on an adventure with this intriguing recipe. BTW, that was a very useful video on making gluten-free flour. I'll have to try that, too. Up and useful!

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    justin108:

    Glad you like the sound of it and I hope you do get to try it very soon for you'll like it very much!

    Thanks for stopping by and for leaving your comment!

  • profile image

    justin108 

    7 years ago

    This sounds so delicious! I cant wait to try it.

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    J.S.Matthew:

    Thanks so much. I appreciate the link!

    Expert--you make me laugh! I am, however, learning about using garbanzo flour.

    I have recipe nearly ready, and another I want to finish developing so I can give it a trial. We'll have to see if they can be used... :)

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    Moon Daisy:

    It would be great to hear about your garbanzo flour experiments--thank you!

    Thanks so much for coming by again--the award was a huge surprise, and fun! :)

  • J.S.Matthew profile image

    JS Matthew 

    7 years ago from Massachusetts, USA

    Hi RTalloni! I just wanted to share with you that they just announced next week's Weekly Topic Inspiration and it is on "Gluten-Free Living". It made me think of you since you are an expert on this subject! Here's the link if you are interested: https://hubpages.com/forum/topic/83252

    Regards,

    JSMatthew~

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    applecsmith:

    Thanks kindly for your congrats--it was a huge surprise to me! I'm still working on some new recipes...time is the one ingredient I can't seem to keep enough of! :)

    So appreciate that you came by, and I hope you get to make this recipe soon since your a BB lover.

  • Moon Daisy profile image

    Moon Daisy 

    7 years ago from London

    Well, I'm glad that I could help in some way! I will be experimenting with garbanzo/gram flour, and will let you know when I try this. I am building up a collection of wheat-free recipes, and will be trying this one out soon. And congratulations on your award, really good hub!

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    pinkish:

    Thanks for checking this out! Its definitely good enough to share with friends--it would be unique for gift giving, too.

    Appreciate your visiting the hub and leaving your comment!

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    vitalesweets:

    Thanks for your encouraging comments! I hope you cane bet to the store soon for this is seriously good, and seriously good for you!

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    Sunshine625:

    Thanks very much--the award is still such a surprise! Glad you could drop by and learn about this flour. I'm still learning about it and planning to develop more recipes with it.

    Appreciate that you came by with your kind comments!

  • applecsmith profile image

    Carrie Smith 

    7 years ago from Dallas, Texas

    Congratulations on being the Hub of the Day! I didn't realize that garbanzo flour was such a good source of protein and fiber. I will have to start making things with it to try it out.

    I'm a huge fan of banana bread, and this looks absolutely delicious. Thank you for sharing your recipe.

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    anglnwu:

    Hope you enjoy this recipe when you are able to make it. I'm looking forward to developing more recipes with this flour because of its nutritional benefits.

    It's always good to have you drop in. Thanks much for your input!

  • pinkish profile image

    pinkish 

    7 years ago

    Looks delicious.. I'll try this recipe and share it with my friends. Thanks for this healthy recipe!

  • vitalesweets profile image

    vitalesweets 

    7 years ago from Upstate NY

    seriously, i took one look at this without reading the hub yet and my mouth began watering. In fact, I refuse to read this hub until I have a chance to go grocery shopping because I already know I don't have the fantastic ingredients, yet! ... YET

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    jloeding:

    Hope you can enjoy it soon as it so nutritional.

    Thanks kindly for stopping in with your comment!

  • Sunshine625 profile image

    Linda Bilyeu 

    7 years ago from Orlando, FL

    Congrats to you RTalloni on your Hub Of The Day!!! I had no idea garbanzo flour existed, I learned something new today. Yummy recipe! YAY for YOU!! :)

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    Moon Daisy:

    Gram Flour--a new one for my growing list of names for garbanzo flour. Thanks much.

    Would love to hear how your adventures with garbanzo flour work out! I'll check your hubs.

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    Just_Rodney:

    Wow--for most things?! Hope you have posted some recipes for us to check out!

    Thanks much for stopping by with your input!

  • DeborahNeyens profile image

    Deborah Neyens 

    7 years ago from Iowa

    Congratulations on your hub of the day! I am sending this to my friend who has celiac disease with a son who is allergic to milk. She will love it!

  • anglnwu profile image

    anglnwu 

    7 years ago

    Sounds like a good substitue for plain old flour. I always thought garbanzo is good for hummus, salads, soups and stuff. I love the garbanzo twist to an old favorite and will try it sometime.

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    J.S.Matthew:

    Thanks so much! I'm still very surprised!

    This recipe is helpful for those with dietary needs, but also for those who are simply looking for more nutritious ingredients for their foods. It's really good, too--we had to make ourselves stop eating it and pop half in the freezer for later. I found that it freezes very well. :)

    So appreciate your visit and kind input!

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    Thelma Alberts:

    I hope you can give it a try sometime soon! It's a healthy treat!

    Thanks much for your visit to this hub!

  • jloeding profile image

    jloeding 

    7 years ago from Lafayette, LA

    I may give this a try. I had never heard or garbanzo flour. Sounds yummy.

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    Moon Daisy:

    So glad you like the sounds of this recipe--yes, the recipe would work with other flours, however I don't think you'll have any trouble finding or even making your own garbanzo flour.

    Thank you for mentioning that garbanzos are also called chickpeas! I knew that, and meant to make that a main point in both my banana bread and my peach cobbler hubs, but I was so focused on developing the recipes I completely forgot. I think it's because I like the sound of the word garbanzo. It's fun to say and write! :) I'll try to rework the hubs soon so that they highlight the fact that garbanzos have other names--cece bean, chickpeas, garbanzos, chana, and more!

    So appreciate your coming by with your input!

  • Moon Daisy profile image

    Moon Daisy 

    7 years ago from London

    Great, garbanzo flour is known here as gram flour, and I've heard of that. So should be able to get hold of it. :)

  • Moon Daisy profile image

    Moon Daisy 

    7 years ago from London

    Ah, I've just googled, and found that garbanzos are the same as chickpeas! Who knew? Does that sound right to you? That makes it more likely that I will be able to find the flour. Will look around..

  • Moon Daisy profile image

    Moon Daisy 

    7 years ago from London

    This sounds like the perfect recipe for me, and would love to try it, but what are garbanzo beans? I'm wondering if I can get this flour in the UK. Will it work with any other kinds of flour, I wonder? It looks good, and I'm sure it tastes great too. Will try it if I can track down the ingredients..

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    bjornborgboxers:

    Thanks much for coming by.

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    DIY Backlinks:

    Hope you can give this a try, for it is delicious and nutritious. The walnuts for this recipes could easily be replaced with pecans or cashews, or nuts could be left out entirely. (We like walnuts in recipes when they are finely ground. Large pieces can have a bitter taste.)

    So appreciate that you stopped by!

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    Cardisa:

    So glad you checked this recipe out. In my hub re garbanzo peach cobbler I wrote a little more about the strong flavor of garbanzo flour. The strong flavor of banana works well with this flour, and oat flour seems to be a perfect match with it.

    Thanks bunches for coming by!

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    Bob Ewing:

    So glad that this will meet your needs.

    Appreciate that you stopped in!

  • Just_Rodney profile image

    Rodney Fagan 

    7 years ago from Johannesberg South Africa, The Gold Mine City

    Sounds good I use Chickpea (Garbonzo) flour for most things, makes a great homemade pasts if mixed 2/3 Garb and 1/3 cornflour.

  • J.S.Matthew profile image

    JS Matthew 

    7 years ago from Massachusetts, USA

    Oh Ya! Hub of the Day! Congratulations!!! This is a great recipe and will be useful for people with special dietary needs. Voting up and sharing! Nice job!

    JSMatthew~

  • Thelma Alberts profile image

    Thelma Alberts 

    7 years ago from Germany

    Thanks for sharing. This is another recipe I would like to try with the use of garbanzos flour. Have a lovely weekend.

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    davenmidtown:

    Thanks kindly-so appreciate your kind congrats! What a surprise to see this!

  • DIY Backlinks profile image

    DIY Backlinks 

    7 years ago

    I really like the looks of this bread. I may give it a shot and see how it tastes. I am not too crazy about Walnuts though.

  • Cardisa profile image

    Carolee Samuda 

    7 years ago from Jamaica

    This looks delicious. I have never used the garbanzo flour. I like the oat flour. I must try the garbanzo flour because garbanzo beans is a fave of mine.

  • Bob Ewing profile image

    Bob Ewing 

    7 years ago from New Brunswick

    This is what i was looking for, thanks, will make this soon.

  • davenmidtown profile image

    David Stillwell 

    7 years ago from Sacramento, California

    RT: Congrats on hub of the day. Your writing and content are always a pleasure to read. Well done!

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    Simone Smith:

    So sorry that your friend must deal with celiac. It must be a great joy to you when you are able to provide her with a treat she can enjoy without side effects. Hope you both have a lovely time together when you visit again!

    Thanks much for your visit here. :)

  • Simone Smith profile image

    Simone Haruko Smith 

    7 years ago from San Francisco

    I've got a friend with celiac disease and have been looking for recipes to try when she comes over for tea. This would be perfect! Thanks for sharing it!

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    So encouraging to hear that you liked the cobbler, Cloverleaf. I'm inspired to go ahead and try my next experiment with garbanzo flour, but we've been enjoying this banana bread a little too much at our house so I'll wait just a bit. :)

    Thanks very much for your kind visit!

  • Cloverleaf profile image

    Cloverleaf 

    7 years ago from Calgary, AB, Canada

    Hi rtalloni,

    If your banana bread is as good as your peach cobbler then you are most certainly on to a winner here!!, Great job.

    Cloverleaf

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    livelonger:

    So glad you like the recipe and that it could meet some of your needs. Maybe you should post that Persian cookie recipe for us-hint, hint. :)

    Thanks kindly for stopping by and sharing your input!

  • Pamela99 profile image

    Pamela Oglesby 

    7 years ago from Sunny Florida

    Your recipe sounds nutritious and delicious. I haven't experimented much with other types of flour which makes this recipe very interesting.

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    Shelly McRae:

    Thanks a million for sharing that tip with homesteadbound for all of us to benefit from!

    Hope you get to try this recipe sometime. Appreciate your visit very much.

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    Movie Master:

    So glad to know you enjoyed the garbanzo cobbler! I'm excited to learn to use this flour because of its nutritional value, but the recipes are yum.

    Thanks bunches for letting me know!!!

  • livelonger profile image

    Jason Menayan 

    7 years ago from San Francisco

    Wow...I'm vegetarian, but trying to minimize dairy (disrupts normal GI function for me) and gluten (it's inflammatory). I LOVE bananas and eat them constantly. I'm also a fan of garbanzo flour - there are these Persian cookies made of it that I love - and of flax seeds' egg-substituting properties. Can't wait to make this!

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    Quill Again:

    Thanks much for coming by!

  • Shelly McRae profile image

    Shelly McRae 

    7 years ago from Phoenix, Arizona

    @ homesteadbound: Try using a food processor to break down the dried beans first, and then grind to a flour.

    @ RTalloni: This sound delicious. I can see the banana standing up to the strong taste of the bean flour. Sounds like a great recipe.

  • Movie Master profile image

    Movie Master 

    7 years ago from United Kingdom

    I am intrigued to know about the Banana Bread Surprise, because it....

    Well your peach cobbler was a hit with us, so I will definitely be trying your Banana walnut bread, I like the idea of mixing the garbanzo with the oat flour.

    Thank you for sharing.

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    homesteadbound:

    Indeed, garbanzo flour is made simply by grinding the dried beans, however, you might want to check to see if your grinder is equipped to handle beans as not all grinders can handle large beans, or the different moisture levels they can have. Hope you can give this a try soon.

    So appreciate that you came by!

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    carriethompson:

    :-) ! You, my dear, have a great arrangement there!

    Glad you like the recipe. Thanks much for your visit. :)

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    iZeko:

    The combination is definitely my choice so far.

    Thanks for stopping in!

  • RTalloni profile imageAUTHOR

    RTalloni 

    7 years ago from the short journey

    funmontrealgirl:

    It really is fantastic. :) Because the garbanzo flour has such a strong flavor I was wondering how it would pair with the banana flavor. I definitely like it better than with the peaches--not that I didn't like my peach cobbler.

  • profile image

    "Quill Again" 

    7 years ago

    Nice... now I have the hungriness and need to find a snack... smiles

    Blessings

  • homesteadbound profile image

    Cindy Murdoch 

    7 years ago from Texas

    Very interesting recipe. Too bad I don't have any garbanzo flour because I have the very ripe bananas. I have the dried garbanzos. I wonder if you can just grind up the beans to make the flour? I'm glad that you shared that oat flour is lighter, that is good for me to know for future baking. Thanks.

  • carriethomson profile image

    carriethomson 

    7 years ago from United Kingdom

    what yummy recipies i am getting to see here on hubpages!! this ones great and would love to try this one too! but laziness overtakes the urge to try out something new!! got to give this to my mom!! she will make it and ill eat away happily!!

  • iZeko profile image

    iZeko 

    7 years ago

    I like the idea of combining garbanzo and oat flour for this. Thanks for sharing!

  • funmontrealgirl profile image

    funmontrealgirl 

    7 years ago from Montreal

    Gosh that sounds fantastic. For no other reason than health, I always try to eat well. I hadd never heard of garbanzo flour before this. Your banana walnut bread sounds great and I hope to try this one out. Up and awesome. :)

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