CHOCOLATE BANANA BREAD WITH CHICKPEA FLOUR – GLUTEN-FREE

baking utensils

I just can’t let go of baking with chickpea flour, this time I wanted to make something with bananas because here the banana bonanza is still on, I think I have a problem here. Probably has something to do with my body needing something you find in bananas or maybe it is the colour. Anyway, this intense banana shopping of mine obviously results in over-ripe bananas and then there’s is only one way to go, making a banana bread. It had to be a chocolate banana bread because that is the only way they like it in this house and that lead to chickpea flour, the circle was closed and I had a new post for my Gluten-free Friday series.

Chocolate Banana Bread With Chickpea Flour - Gluten-free

CHOCOLATE BANANA BREAD WITH CHICKPEA FLOUR – GLUTEN-FREE

3 eggs
200 ml/0,85 cup sugar
100 g/3,5 oz salted butter, melted
2 very ripe bananas, mashed
2 full tblsp sour cream
350 ml/1,5 cup chickpea flour
3-4 tblsp cocoa powder, it depends on how strong ou want the chocolate flavour to be
1 tsp baking powder

– Whisk egg and sugar fluffy before adding butter, sour cream and the mashed bananas.
– Stir very well, the best way to mix it is to use an electric whisk, in this way the mashed bananas disintegrate even better.
– Sift flour, cocoa powder and baking powder into the batter and stir until completely mixed.
– Pour into a greased loaf tin or whatever for you want to use and bake in a pre-heated oven (175°C/350°F) for 25-30 minutes, as always, keep an eye on the cake just to be sure.

Chocolate Banana Bread With Chickpea Flour - Gluten-free

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