Looking for a healthy twist on traditional banana bread? This Protein-Packed Chickpea Banana Bread combines the richness of ripe bananas with the creaminess of chickpeas for a moist, protein-packed treat. Sweetened naturally with Medjool dates and topped with crunchy walnuts, this gluten-free bread makes for a satisfying breakfast or snack. The addition of almond butter creates a creamy finish that brings everything together beautifully. Perfect for meal prep, this bread will fuel your day with wholesome ingredients and delicious flavor!
Recipe
7 oz. (200g) canned chickpeas, drained
6.2 oz. (175g) Medjool dates, pitted, divided
2 ripe bananas
3 large eggs
2.5 oz. (70g) almond flour
1 tsp. baking powder
2.1 oz. (60g) walnuts, roughly chopped, divided
1.8 oz. (50g) almond butter
How to Prepare
Preheat the oven to 375°F (190°C). Line a baking tin with baking paper.
Add the chickpeas, 4.4 oz. (125g) of the dates, bananas, eggs, almond flour, baking powder, and 1.7 fl oz. (50ml) olive oil to a food processor and blend until smooth.
Stir in half the chopped walnuts, pour the mixture into the tin and smooth the surface.
Bake in the center of the oven for 30 minutes, or until the bread is set but still moist. Set on a wire rack to cool completely before removing from the tin.
Soak the remaining dates in hot water for 5 minutes. Drain, reserving 4 tbsp. of the date water.
Using a hand blender, blend the soaked dates with the reserved date water, and almond butter. Add more water if necessary for a smoother consistency.
Spread the almond butter paste over the top of the cooled cake. Sprinkle with the remaining chopped walnuts. Slice and serve.
Enjoy your Protein Packed Chickpea Banana Bread!
